CREAM featuring pumpkin, rum raisin ice cream

Pumpkin is on the menu at CREAM, a San Francisco dessert franchise specializing in high-quality ice cream sandwiches and other confections.


Franchise focus: Can Captain D's hook fast casual market share?

While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR to a “fresh, contemporary, affordable seafood restaurant.”

10 reasons brands fail at delivery

It may surprise you that the top 10 reasons why many restaurant concepts are stumbling or failing to deliver represent very simple business principles.

Does your menu reflect this year's top menu change?

Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”

Menu labeling mandate pushed back one year

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Why Group Purchasing Organizations are good for manufacturers and members

By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the hassle of hunting down those important people.

It's something personal: tips for building loyal locals and establishing community roots

Technology and social media outlets provide opportunities to personalize messages, but showing the locals you care about their community is proving to be an effective way to target customers and build loyalty.

Your Pie looking for national growth in the midst of fast casual pizza boom

With 22 units open, Your Pie is hoping to break out of the Southeast and go nationwide.

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

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Restaurants receive Franchising Gives Back Awards

Several restaurant chains received Franchising Gives Back Awards

The Catering Institute to hold October workshop

The Catering Institute's Catering Sales Management Workshop will bring together restaurant catering leaders.

Salata celebrates 10th anniversary with Texas-inspired ingredients

Houston-based Salata is celebrating the 10th anniversary of its first restaurant, which opened in Houston on Oct. 14, 2005, by adding new Texas-born ingredients for guests to add to salads and wraps.

The Melt creates 1,524-pound cheeseburger out of cheese to break Guiness World Record

The Melt, headquartered in San Francisco with 15 locations across California and Colorado, has broken the Guinness World Record for the largest cheese sculpture.

Bruegger's adds Mexican-inspired options to fall menu

Bruegger's Bagels has added a few new menu items for the fall season.

MOD Pizza expands to UK

Sir Charles Dunstone and his long-standing business partner, Roger Taylor, plan to bring MOD Pizza to the U.K.

Pie Five to open 28 open Florida units

Pie Five Pizza has signed a multi-unit development agreement to open in southern Florida.

Newk's launches new dessert menu

Newk’s Eatery has created several new desserts, including a six-layer German Chocolate Cake and Whoopie Pies in red velvet and chocolate varieties.

Far-reaching food safety rules final

The Food Safety Modernization Act, the first significant update of the Food and Drug Administration’s food safety authority in 70 years, is now final and first two rules are in place.

Salt warnings required on NYC menus

New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.

Wingstop adds Korean flavor to menu

The Asian-inspired sauce features a kick of spicy and enticing sweetness flavored with honey, ginger and garlic and is accented with sriracha chile sauce and crushed red pepper

Au Bon Pain intros fall menu items

Inspired by the flavors of fall, Au Bon Pain, has created a couple new menu offerings, including the Oven-Hot BBQ Pulled Pork Sandwich and a variety of sweet pumpkin bakery treats.

Pie Five Pizza Co.debuting 'Magic Mushroom' pizza

Pie Five Pizza Co. is celebrating "National Mushroom Month" with a limited time offer pizza available Sept. 3.

Harvest season inspires new flavors at la Madeleine

As the harvest season approaches, la Madeleine Country French Café is celebrating with new pasta dishes and seasonal bakery items.

Uncle Maddio’s Pizza Joint to open 5 GA stores

Uncle Maddio's Pizza Joint will open the first of five new stores in central and south Georgia.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.