Banking on Self-Order Kiosks

Self-order kiosks from NEXTEP SYSTEMS help a major financial institution manage its corporate foodservice program, keeping its employees happy and productive.

Type: Case Study

Sponsor: NEXTEP SYSTEMS


The acceleration and diversification of iced tea across America

The diaspora of iced tea across the United States has been swift. In the past 5 years, this Southern staple has since found its way onto restaurant menus across the country.

Type: White Paper

Sponsor: S & D Coffee


2015 Fast Casual Top 100

FastCasual.com's tenth annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, marketing campaigns, menu trends and technologies leading the industry.

Type: Special Report

Sponsor: FastCasual.com


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FEATURES


Why you should never listen to your customers

"Sometimes I think the perfect restaurant would say “Mother Nature's Health Food” in big letters on the outside, but inside only serve burgers, cokes and fries."

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

Restaurants striving to offer healthy options to kids

About 150 restaurant brands ranging from Noodles & Company to Outback Steakhouse to Sonic, use the Kids LiveWell guidelines across 42,000 locations nationwide.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Inescapable ingredients (Part 3): Egging on the egg

This is part 3 of a series exploring how chefs are using common ingredients to innovate menus.

Food fight: Industry responds to NYC sodium mandate

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.

5 reasons to love menu labeling

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

Chipotle: Only thing not fresh about our food are bogus ingredient claims

Are the attacks against Chipotle legit, or is the brand suffering from being too successful?

Sodium under new federal regulation microscope

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.

Keeping it real: what's in store for local, organic menu items

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

3 ways to prep for the ban on trans fat

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

Fresh to Order CEO explains why expansion plans include some states, not others

Fresh to Order's CEO, Pierre Panos, shares details on the company's expansion plans that include corporate stores opening in Atlanta, Dallas and Knoxville as well as franchised units from Chicago to Florida.

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.

NEWS