Native Foods to save 100M gallons of water

Native Foods Café and the Surfrider Foundation have collaborated for their inaugural “Veg Pledge,” which seeks to save 100 million gallons of water.

FEATURES


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.

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.

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NEWS


Capriotti’s next step in nationwide expansion is Nebraska

The national sandwich brand is opening its first Nebraska location in partnership with franchisee Corey Tallman.

Say ‘aloha’ to Robek’s Hawaiian Acai Bowls

Robeks Fresh Juices and Smoothies announces new limited time menu item.

Groupon launches ‘Groupon To Go’

The Internet coupon service will expand into the takeout and delivery markets

Naf Naf Grill opening first Minneapolis location

The fast casual Middle Eastern style concept will open outside Chicago for the first time in company history.

Nothing cheesy about Sweet Lorraine’s Mac n’ Cheez! franchise agreement

Sweet Lorraine’s Fabulous Mac n’ Cheez! signed a franchising agreement for a fifth Michigan location.

Pieology expands into Koreatown

Pieology's Koreatown location in Los Angeles had opened with more locations still to come in the area.

Orange Leaf customers to build s’mores sundaes

Orange Leaf Frozen Yogurt hopes to inspire thoughts of sharing stories around campfires while building s’mores with the introduction of Toasted Marshmallow frozen yogurt, according to a company press release. This new flavor will be featured in the more than 300 Orange Leaf locations from July 27 to Aug.

Buffalo Wild Wings-backed PizzaRev launches hot sauce line

The Buffalo Wild Wings-backed build-your-own pizza shop features the signature sauces at its ‘Rev It Up’ counter where guests can choose from a variety of ingredients, including dry-aged parmesan cheese and Italian spice.

Wage victory leads to $15 an hour for New York restaurant workers

The wage increase will result in a more than 70 percent hike in workers' earnings, from the original $8.75 an hour.

Pie Five expands to Indianapolis

Pie Five sets foot in Indiana and introduces its Oreo Cookies brownie.

Kneaders CFO takes over as president

Kneaders Bakery and Café's CFO is now also the chains' president.

Monster Cookie lands at Pie Five

Pie Five Pizza Co. has created the Monster Brownie featuring Oreo cookies sandwiched between chocolate brownie and chocolate chip cookie layers.

Meatheads updates summer menu

The chain is offering two new items, The Mediterranean Chicken Sandwich and Feta Fries.

Fresh To Order celebrates National Bison Month with bison burger

Fresh To Order is celebrating National Bison Month with a "Bison Better-For-You Burger."

Burn, baby, burn: Famer Boys ignites new burger

Farmer Boys Restaurants, a fast casual concept that serves cooked-to-order breakfasts and burgers, debuts new recipe.

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