Inescapable ingredients (Part 2): Keeping steak on the menu despite high beef prices


Part 2 of our series, which explores how chefs are using common ingredients to innovate menus, focuses on how restaurateurs are keeping steak on the menu despite higher beef prices. .


Fast Casual's top execs revealed

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

Inescapable ingredients (Part 1): How the spud is innovating on traditional menu favorites

Part 1 of a multi-part series explores how and why potatoes are no longer known as only a base for French fries.

Infographic: Economic considerations of eliminating tips

Amid concerns over whether compensation for back-of-the-house and front-of-the-house employees is fair and how the push for raising minimum wage will impact cost-cutting measures, the tip reform movement is stirring up controversy.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

The perfect pitch: 3 restaurant concepts

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.

FCES15: Stay on trend with the latest food trends

Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.

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.

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Q3 sales up at Jack in the Box, Qdoba

Total revenue increased to $23.8 from $17.4 million for the fourth quarter of fiscal 2014.

7 chefs to earn honors for incorporating produce into recipes

United Fresh has opened the nomination period for the 2016 Produce Excellence in Foodservice Awards Program that honors the foodservice industry’s most innovative produce performers.

Demand for cups, lids to increase more than 5% per year through 2019

Worldwide demand for cups and lids will increase more than 5 percent per year through 2019.

Report: Corporate restaurant spending increasing

Dinova reported that corporate spending in restaurants increased 9.7 percent year-over-year in the third quarter of 2015.

Toast report reveals which technologies restaurant operators are seeking

A Toast Inc. report found that technologies helping restaurant operators with hiring and training staff, Inventory management and online ordering are in demand.

Q1 sales up at Pie Five, down at Pizza Inn

Total revenue increased 28.6 percent to $14.5 million compared to $11.3 million in the first quarter of fiscal 2015.

Technomic: Ensuring franchisee profitability leads to rapid growth

Restaurant chains aiming to expand national footprintsthrough franchising should continually focus on the unit economics within the footprint of each store, according to the Top 100 Franchisor Restaurant Chain Benchmarking Report.

Restaurant brands take several top spots on Global Brand Simplicity Index

Fast casual, quick serve and pizza brands took half of the top 10 spots in this year's Simplicity Index.

Restaurateurs, retailers battle for out-of-home breakfast bucks

C-stores and supermarkets are expanding foodservice offerings to hold onto their share of stomach as the balance of food dollars teeters more toward away-from-home food preparation

Americans gobble up pizza during a GOP debate

When presidential candidates debate issues Americans are indulging in pizza in record numbers for both parties.

The Chickery hires former Panera Bread leader; sales increase 200%

The Chickery hired Amjad Hantash last year as it launched an aggressive corporate growth and worldwide franchise program and the results have been stellar.

ICX Association kicks off Symposium series in Atlanta

The two-day event aims to help B2C brands prepare for the next generation of computing technology, which promises to deliver the capability to engage and understand customers on a one-to-one basis, according to an announcement from the association.

Editors seeking info for Fast Casual State of the Industry report is now collecting responses for its annual State of the Industry report.

Danny Meyer's restaurant brands eliminate tipping

Union Square Hospitality Group announced today that starting in November, it will eliminate tipping at all of its13 full-service venues, while also increasing menu item prices

Report: Small business owners not concerned with competing with national brands

The top concerns for merchants are competing small businesses, changing EMV requirements as well as the overall state of the economy and how it will impact business during Q4 and into 2016.

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Research the latest restaurant industry trends and statistics. Understanding the trends driving the industry and how to leverage that knowledge for future growth will keep you ahead of your competition.