Boston Market taps employees to focus on guest experience


Boston Market leaders collaborated with managers, employees to develop a new Guest Service Excellence program aimed at lifting AUVs from $1.3 million to $1.5 million by 2016.


Allergen awareness: Why American brands should be watching the EU

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

New Wild Wing Cafe CEO has deep roots in fast casual, QSR

Restaurant industry veteran Tom Lewison has been tapped to help Wild Wing Cafe take flight.

More part-time work? Training younger workers to expect less

A majority of younger job seekers say having a flexible work schedule is most attractive characteristic of a company.

Five steps to creating a successful catering platform

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

Wait time zero: The need for speed

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Noodles & Company reports limp Q2 comps

Noodles & Company posted disappointing Q2 results, with comps declining 1 percent for company owned stores, 2.2 percent for franchised stores and 1.1 percent system-wide.

Does China expose the concept of Quality Fade in QSR food products?

The tendency of major QSR brands to stick with longtime suppliers exposes a false sense of security with faulty supplier partners.

Putting customers in the driver's seat: Which Wich adds drive-thru

Driven by a desire to serve his customers, franchisee adds drive-thru to his fast casual sandwich restaurant.

Morgan makes the leap from Smashburger to Tava Indian Kitchen

Tava aims to expand throughout San Francisco and into Denver.

Homestyle Dining leverages smaller footprint to create 'plush fast casual' steak concept

Bo's Steak & Grill features a backyard barbecue theme, with country music, denim and red solo cups.

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Burger 21 appoints first-ever corporate chef

Mike Remes, the mind behind the Bayou Burger and a soon-to-be-introduced fried green tomato burger, will be responsible for driving food innovation.

NRA's Educational Foundation seeks neighbor, diversity nominations

The National Restaurant Association Educational Foundation announced today it has begun accepting nominations for its 2015 Restaurant Neighbor and Faces of Diversity American Dream awards. Applications and nomination forms are available online at until Nov.

Former CEO sues Smashburger over severance payout

David Prokupek alleges Smashburger fudged on performance so it could lower its severance obligation.

Jimmy John's settles lawsuit over left out sprouts

Customers slighted by sprout omission offered voucher.

Wingstop names 7-Eleven veteran as COO

Wingstop Restaurants announced the appointment of Bill Engen as chief operating officer effective immediately.

Starbucks reviewing tattoo policy, launching training program for at-risk youth

Starbucks is reviewing its policy on visible tattoos and launching a foundation to train at-risk youths to be baristas.

Firehouse Subs partners with ArrowStream for supply chain software

Firehouse Subs has selected ArrowStream's OnDemand supply chain management and analysis solution.

Chipotle workers protest working conditions with shut down

Workers at a Chipotle near Penn State shut down the restaurant Wednesday in protest over working conditions.

Delphi plans launch of mobile command center app

Delphi Display Systems Inc. plans to introduce its new Insight Mobile Command Center smart app aimed at providing restaurant operators with real-time monitoring and control of drive-thru operational metrics.

Panera asks customers to leave firearms outside

Panera is asking customers not to bring firearms into any of its stores.

McDonald’s expands test of build-your-own concept

McDonald’s test of build-your-own burger concepts has expanded from two restaurants in Orange County, California, to four total restaurants in Southern California.

McAlister's CEO selected to head Einstein Noah Restaurant Group

Einstein Noah Restaurant Group today announced the appointment of Frank G. Paci as president and CEO, effective Sept. 15.

BRIX Holdings acquires salad chains

BRIX Holdings announced the additions of Souper Salad and Greenz to its portfolio.

Front Burner Brands adds general counsel

Front Burner Brands, Inc. has hired Bud Culp to fill its newly-created General Counsel role.

Zoe's Kitchen reports 7.5% comp increase YTD

Zoë's Kitchen, Inc. reported increased comps of 7.5 percent for Q2 2014, with a total 6.5 percent increase year to date.

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