Muscle Maker Grill founder is 'serious as a heart attack' about winning US presidency

by Cherryh Cansler — Editor, FastCasual.com

Muscle Maker Grill’s founder, Rod Silva, has entered into the 2016 U.S. presidential race, hoping that his passion to help Americans become healthy will…

Why Chipotle will bounce back from E. coli scare

by Cherryh Cansler — Editor, FastCasual.com

After closing 43 restaurants in an effort to defuse the health scare caused by the recent E. coli outbreak, Chipotle is doing a deep cleaning of the locations…

Top 3 non-pumpkin trends of the season

by Cherryh Cansler — Editor, FastCasual.com

FastCasual.com talks with food experts and restaurant operators to find out three of this season's top-trending menu items.

CEO: Why we sold 40 percent of Smashburger to Asia-based restaurant company

by Cherryh Cansler — Editor, FastCasual.com

While the latest trend in fast casual business operations seems to be leaning toward taking a company public, Denver’s Smashburger has gone another route. It…

Are you following the 12 dos and don'ts of restaurant financing?

by Cherryh Cansler — Editor, FastCasual.com

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

1 on 1 with Wingstop CEO: Why IPO was the way to go

by Cherryh Cansler — Editor, FastCasual.com

While going public seems like a trendy move for fast casuals these days, CEO Charlie Morrison didn’t take the decision lightly when deciding to take Wingstop…

Restaurant design: How to be 'on trend, not trendy'

by Cherryh Cansler — Editor, FastCasual.com

Being on trend with décor is great until the trend is over and an operator is left with a restaurant that shows its age. The best way to keep that from…

Franchise focus: Can Captain D's hook fast casual market share?

by Cherryh Cansler — Editor, FastCasual.com

While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR…

3 ways to use technology to identify food waste

by Cherryh Cansler — Editor, FastCasual.com

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

Franchising and growth: Zagat readers reveal favorite 'up-and-coming' fast casual concepts

by Cherryh Cansler — Editor, FastCasual.com

Zagat readers revead favorite new fast casual brands in what Zagat calls the "post-Shack era."

YUM! struggling to create fast casual winner

by Cherryh Cansler — Editor, FastCasual.com

Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.

What operators can learn from Chipotle's Salmonella outbreak

by Cherryh Cansler — Editor, FastCasual.com

September 17, 2015

Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.

Chipotle: Only thing not fresh about our food are bogus ingredient claims

by Cherryh Cansler — Editor, FastCasual.com

Are the attacks against Chipotle legit, or is the brand suffering from being too successful?

CONNECT: How to get your app into the hands of millennials

by Cherryh Cansler — Editor, FastCasual.com

Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.

CONNECT: Does your mobile experience offer 3 crucial things?

by Cherryh Cansler — Editor, FastCasual.com

Three components are necessary for a successful mobile experience.

Will silence prove deadly for Jimmy John's?

by Cherryh Cansler — Editor, FastCasual.com

The killing of Cecil the lion is putting big game hunting at the forefront of the public's attention, and some consumers are directing their rage at Jimmy…

How one restaurant is cutting egg prices

by Cherryh Cansler — Editor, FastCasual.com

While most restaurants are still passing down higher egg prices to customers thanks to the egg shortage caused by the bird flu, one restaurant has discovered a…

6 dos and don’ts of successful loyalty programs

by Cherryh Cansler — Editor, FastCasual.com

Loyalty programs are a standard form of marketing in restaurants these days, whether they’re done digitally or via old-fashioned punch cards. All programs are…

Now trending: Why unique chicken wing flavors are hot

by Cherryh Cansler — Editor, FastCasual.com

While hot wings and barbecue flavors are some of the most popular flavors, fast casual brands, such as Wing Zone and Naked Chicken, are getting more creative.

The name game: Why one CEO rebranded his 'new' burger concept

by Cherryh Cansler — Editor, FastCasual.com

Bo’s Steak & Grill closed its doors for several days and re-opened last month as Cole’s Backyard Grill.