Moe's adds Sriracha LTO

Moe’s Southwest Grill has added a new spicy Sriracha Nacho Stack to the menu

FEATURES


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.

Are grocery and c-stores a threat or opportunity for fast casual restaurants?

While new offerings may put some grocery stores and c-stores in direct competition with fast casual brands, new partnerships also present new opportunities for fast casual brands to reach new audiences and new markets.

Potatopia is pushing potatoes to the center of the plate

With a goal of more than doubling Potatopia's unit count in 2015, Alan Dikker has his sights set on elevating the lowly spud.

Fazoli's hits refresh with menu overhaul and elevated service

With guest frequency below where he wants it to be, Fazoli's CEO Carl Howard asked his customers what it would take to get them in the door more often. The result is a revamped menu and service that looks more like casual dining than fast casual.

6 must-do strategies attracting millennial diners

Want a piece of millennials $1.7 trillion in spending power? Here are six ways you can grab it.

Make every year count

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...

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NEWS


Modmarket launches summer menu

Chef Nate Weir said the season is all about bright flavors and complex textures.

Johnny Rockets featuring LTOs inspired by Route 66

Johnny Rockets restaurant chain has introduced its summer flavors, which were inspired by Route 66.

L.A. raises minimum wage to $15

The city of Los Angeles, the second-largest city in the U.S., voted Tuesday to raise its minimum wage to $15 an hour by 2020, from the current $9.

NRA offering free eCertificates for SafeServe training products

The National Restaurant Association is now offering complimentary eCertificates for the ServSafe suite of training products, including ServSafe Manager, Food Handler, Allergens and Alcohol.

Changing menus prove new consumer attitudes

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

HotSchedules and Jobsabi release Apple Watch apps

HotSchedules, a global software-as-a-service provider for the restaurant, retail and hospitality industries, announced the launch of their applications for use on the Apple Watch.

Starbucks concept store is an 'Espresso Shot'

Starbucks is opening its first-ever express format store at 14 Wall Street, across from the New York Stock Exchange.

Buffalo's Cafe intros spring LTOs

Buffalo’s Cafe is celebrating spring this year with new seasonal offerings.

NEC to host Google+ Hangout on FDA menu labeling regulations

NEC Display Solutions of America, provider of commercial LCD display and projector solutions, will host a Google+ Hangout on FDA menu labeling regulations.

Dole launches fruit purees for restaurant menus

Dole launched its Chef-Ready Fruit Purées for kitchen and bar menus.

Capriotti's partners with Las Vegas charity for food drive

Capriotti's Sandwich Shop announced a partnership with The Las Vegas Rescue Mission to launch a city-wide summer food drive to benefit local at-risk school children.

World Tea Expo to teach how to profit from tea on the menu

The expo will host tea tastings and sessions on how to profit from tea on the menu and at the bar.

Blaze to expand footprint to 28 states, Canada in 2015

Blaze Fast-Fire'd Pizza, a fast casual artisanal pizza chain, released financial results for its fiscal year ending December 28, 2014 along with its outlook for fiscal year 2015.

Coca-Cola among winners of NRA FABI awards

The National Restaurant Association announced the recipients of the Food and Beverage Awards recognizing progressive food and beverage products that the organization believes will make a significant impact in the restaurant industry.

Charleys Philly Steaks adds 3 Cheese Chicken

Charleys Philly Steaks is introducing a new 3 Cheese Chicken Sandwich with Roasted Red Pepper Sauce.

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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.