Video: McAlister's CEO on getting franchisee buy-in with new initiatives


Carin Stutz, president of McAlister’s Deli, and Ricardo Belmar, of Hughes, discuss business strategy at the 2015 Fast Casual Executive Summit.


FCES15: The changing course of consumer behavior

Consumers of all kinds have a nearly endless array of options from which to choose, whether they're purchasing furniture, cars, housewares, or any good or service. The same holds true for where they spend their money when dining out.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Deliver more than food; deliver an experience

Lean on your supply chain partners to innovate for you; they have resources and answers.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

How to keep pace with changing flavor trends

Customers' preferences are more sophisticated than ever, and should be considered in the R&D process.

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Menu product development takes patience, collaboration

You can create a great product but without marketing, it won't budge.

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

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Freebirds unveils new look in Texas

Freebirds World Burrito will open its newest location next week in Lewisville, Texas, which will feature updates in its design.

The Catering Institute to hold October workshop

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

Egg-white replacer hits market to 'combat increasing egg prices'

Function Plus 150W replaces 50 to 100 percent of egg whites in sweet baked goods.

Marco’s Pizza cooks up more than menu items in new test kitchen

As part of a new corporate training facility, the Marco's Pizza test kitchen is being utilized to improve the chain's menu and employees' skills.

Wixon introduces Mag-nifique Sour-Lift

Flavor modifier enhances the perception of sourness without adding acid.

Chief Concept & Innovation Officer resigns from Panera post

Panera EVP Scott Davis is stepping down after nearly 20 years with the company to focus on his health.

Umami Burger comes up with pumpkin spice-flavored burger

Umami Burger is introducing a burger version of the seasonal staple Pumpkin Spice Latte.  According to a news release, the creation is made with the brand’s signature beef patty, topped with a garlic aioli, tempura Kabocha (an Asian winter squash), spiced Mascarpone and a coffee glaze. It launches Nov.

Mama Fu's Black Market Menu released

Chefs compete to get their items featured on the Black Market Menu, which often leads to a spot on the brand's core menu.

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.

Starbucks named 2014 Outstanding Corporate Innovator winner

The Product Development and Management Association today announced that it has awarded the 2014 Outstanding Corporate Innovator Award to Danish bioinnovation firm Novozymes and Seattle-based Starbucks. The companies were chosen for corporate commitment to innovation as a strategy to grow...

Habit showcasing Hatch chiles for limited time

Habit Restaurants LLC will add the Hatch Chile Charburger to its menu from Aug. 20 through Sept.30 at more than 90 locations.

Chef Nick Graff joins Noodles & Company as director of Culinary R&D

Noodles & Company recently announced the appointment of Chef Nick Graff as director of Culinary Research and Development. Graff will oversee the development of the company’s in-restaurant menu, new catering program, seasonal limited time offerings and the selection of all...

Fresh To Order adds bison burger to menu

Fresh To Order announced today it's adding a new bison burger to its menu, along with a new fruit and two new desserts to its summer offerings. The bison burger is prepared fresh to order on a flame grill in...

HMSHost creates technology simulation lab for dining concepts

HMSHost has introduced imagineIT, an airport terminal simulation lab that allows the company to explore new technology solutions for its airport-based dining concepts. The lab is located in Washington, D.C. According to a news release, HMSHost’s imagineIT allows employees and...

Yogurtland creates vacation-inspired flavors for summer promotion

Yogurtland has launched its Ultimate Summer promotion, featuring “vacation-inspired” flavors.   “Yogurtland’s Ultimate Summer promotion offers an oasis of flavors inspired by our fans’ favorite vacations including big city getaways, tropical escapes, outdoor adventures and spa retreats.

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Research & Development-oriented innovations, concepts, and case studies on Fast Casual.