NRA calls Raise the Wage Act 'impossible challenge'

The National Restaurant Association spoke out Tuesdayon the reintroduced legislation to raise the hourly minimum wage to $15 over the next five years.

Feb 4 webinar focus: 'How to Prioritize Mobile Marketing Initiatives for Quick-service Restaurants'

Future-proofing your QSR's customer engagement approach through mobile marketing is no longer just an option, it's a necessity. Check out this free webinar for…

Free webinar: How restaurants can use AI to become more agile

by S.A. Whitehead — Food Editor, Net World Media Group

In a pandemic-stricken restaurant environment, staying nimble means staying in business. And for QSRs, AI and machine learning is proving to be one of the best…

2 industry leaders looking to invest in the 'next restaurant leader'

by Cherryh Cansler — Editor, FastCasual.com

Dave Pace, board member of Red Robin and former CEO of Jamba Inc., and Andy Pforzheimer, a co-founder of the Barcelona and Bartaco brands, have come together…

How Tropical Smoothie pulled off record-breaking year during COVID-19

While the pandemic destroyed thousands of restaurants last year, Atlanta-based Tropical Smoothie Cafe had one of its best years to date. It posted its ninth…

Fast casuals debuting healthy menu options

by Cherryh Cansler — Editor, FastCasual.com

California-based brands Rubio's and Fatburger are offering vegetarian options, and Freebirds, based in Austin, has debuted cauliflower rice. Juice It Up has…

How fried chicken is laying 'golden eggs' across US

Wanna know what fried chicken brand got the most store visits in 2020? Read on.

&pizza president after DC melee: 'There's a lot to process'

by S.A. Whitehead — Food Editor, Net World Media Group

The melee in the U.S. Capital Wednesday touched everyone, particularly businesses like &pizza that are based in Washington, D.C.

Schlotzsky’s testing 2 drive-thru formats

by Cherryh Cansler — Editor, FastCasual.com

Schlotzsky's has designed two drive-thru models to focus heavily on off-premise orders.

Why NYC's Sweet Chick rebranded to fast casual concept

by Cherryh Cansler — Editor, FastCasual.com

Sweet Chick, a full-service brand created seven years ago in Brooklyn by New York native, restaurateur and entrepreneur John Seymour, has a new name and has…

The 2021 menu battle: Comfort food vs healthier options

by Cherryh Cansler — Editor, FastCasual.com

Menu trends experts from Panera Bread, Buffalo Wild Wings, Luna Grill, Culinary Tides, Qdoba and Pure Green predict the coming year's top menu trends.

Relief is at hand: Legislators OK $900B COVID-era relief package

Legislators have singed a $900 billion deal to provide pandemic-era relief to individuals and businesses, including restaurants nationally.

Is your restaurant technology ready for 2021?

by S.A. Whitehead — Food Editor, Net World Media Group

Restaurateurs learned a lot about the potentially business-saving qualities of restaurant tech in 2020, as the pandemic forced brands to find ways to still…

Sweetgreen revving up sales via drive-in concept

by Cherryh Cansler — Editor, FastCasual.com

Calling it an "updated, healthy version of the traditional drive-thru," Sweetgreen said the drive-in will feature tech-enabled ordering as well as an…

Modern Market gets 'Honest' about pizza

by Cherryh Cansler — Editor, FastCasual.com

Operating out of a Modern Market in Broomfield, Colorado, the delivery-only concept comes from the chefs behind Modern Market, a 26-unit healthy fast casual…

Why fresh-food vending is gaining fast casual market share

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Technology and changing consumer needs are creating an opportunity for fresh-food vending machines, which may prove to be a fierce competitor for fast casuals.

Restaurants, third-party delivery companies agree on public policy principles

Restaurant leaders and third-party delivery providers have released their first public policy guidelines around principles for restaurant delivery provision in…

Hoots CEO on decision to franchise now: 'Why not?'

by Cherryh Cansler — Editor, FastCasual.com

Sal Melilli, CEO and creator of Hoots,

Laying it on thick: Sauce sales set to soar

by S.A. Whitehead — Food Editor, Net World Media Group

By 2027, the culinary sauce market in the U.S. is projected to be worth nearly another $12 billion or $55.3 billion annually. A lot of that money will be spent…

3 things CMO learned by joining Noodles & Co amid COVID-19

Stacey Pool, CMO of Noodles & Co, reveals how the 450-unit brand is surviving the pandemic.