Chef Chatter: 4 ways to make your food stand out

Janet Tatarka, director of bakery logistics and training at Great Harvest Bread Co, discusses the importance of brands adhering to their values in order to…

The women of Which Wich on success, sisterhood and having it all

by Cherryh Cansler — Editor, FastCasual.com

Members of Which Wich's leadership team discuss what it takes to run a thriving business and the importance of raising up other women.

'How Chipotle Turned Free Burritos into Lasting Customer Relationships' focus of Oct 24 free webinar

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

Basketball and burritos are a pretty unbeatable mix. But when that duo is also paired with digital engagement as Chipotle did last spring, it is even more…

Jon Taffer seeking franchisees to expand latest concept

by Cherryh Cansler — Editor, FastCasual.com

Taffer's Tavern has signed its first multi-unit franchise agreement with Five Guys Taverns to bring five locations to Georgia.

How sweetgreen execs use tech to sweeten employee training

by Cherryh Cansler — Editor, FastCasual.com

Although technology has gotten a bad reputation for cutting human interaction, sweetgreen is using a variety of tech tools to get up close and personal with…

3 fast casuals entering new markets

Chicken Salad Chick is opening in Virginia, Melt Shop is entering Florida and Jollibee is expanding into Calgary, Canada.

Why illy Caffè North America COO isn't afraid to compete with Starbucks

by Cherryh Cansler — Editor, FastCasual.com

Barry Sheldon, president and COO for illy Caffè North America, is buzzed about the company's expansion plan for North America.

What's new on the (fall) menu?

by Cherryh Cansler — Editor, FastCasual.com

Fall limited-time offers are here. Not only do they include the typical pumpkin and caramel-flavored treats but also comfort foods reimagined in healthier ways…

UK chopped salad start-up launches with ambitious expansion plans

Choppaluna hasn't even opened but already has 12 franchise agreements in place with 60 more expected to close soon

What your fall menu must have

by Cherryh Cansler — Editor, FastCasual.com

Hint: Pumpkin isn't the only trending menu offering this fall.

Experts to share survey-proven success strategies on Sept 10 webinar

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

What are the key success factors of the best restaurant brands? Join this Sept. 10 webinar to find out what owners, operators, staff and customers say are the…

Can Kelly Roddy breathe new life into Saladworks?

by Cherryh Cansler — Editor, FastCasual.com

Saladworks has faced its share of challenges over the last few years including a decline in sales, which was one reason it filed for bankruptcy protection in…

Drive-thrus: Who needs 'em?

Restaurants can function without a drive-thru, but it will take serious operational considerations to be successful.

Why Corner Bakery CMO upgraded supply chain, launched brand refresh

by Cherryh Cansler — Editor, FastCasual.com

CMO Donna Spangler-Josephson brings a lot to the table at Corner Bakery, including an "operator's point of view," which she honed during her first gig in the…

The kitchens might be virtual, but the money is real

by Cherryh Cansler — Editor, FastCasual.com

As virtual kitchens and food halls become more common ways for fast casual brands to economically expand their footprints, FAT Brands CEO Andy Wiederhorn isn't…

Shake Shack CEO convinced digital is the future

by Cherryh Cansler — Editor, FastCasual.com

The company will continue to enhance its digital channels by integrating technology that supports each one and adding guest-spacing functionality on a regular…

6 emerging fast casuals will battle to win the Perfect Pitch

by Cherryh Cansler — Editor, FastCasual.com

Six operators will pitch their concepts Oct.15 to attendees and a panel of advisers at the annual Fast Casual Executive Summit in Austin.

Luxury design defines Florida 'fine casual' restaurant

Described by owners Josh Bernstein and Steven Stolberg and Chef Jeremy Shelton as having a "fresh, upscale California vibe," Ovlo Eats in Plantation, Florida…

This week in salad: Just Salad, Coolgreens, Mixt, Salata put down new roots

by Cherryh Cansler — Editor, FastCasual.com

People under 40 have increased the annual eatings per capita of fresh vegetables by 10 percent and frozen vegetables by 13 percent over the last decade. And…

Why the restaurant industry doesn't support minimum wage hike

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The U.S. House of Representatives approved the bill to nearly double the minimum wage over six years, but it probably won't advance in the Republican-led…