Lobster clawing its way onto fast casual menus

by Cherryh Cansler — Editor, FastCasual.com

Lobster is quickly clawing its way onto limited-service menus as its appearance has doubled over the past 12 months.

Franchising focus: Zoup! CEO talks sales-surge strategy

by Cherryh Cansler — Editor, FastCasual.com

Zoup! CEO Eric Ersher gives an inside look at what it takes to run a successful fast casual franchise.

Photo Gallery: Super Chix hatches a new look

by Cherryh Cansler — Editor, FastCasual.com

Super Chix hopes its redesign will reinforce its positioning as the "classed-up chicken joint."

New wing concept taking flight in fast casual market

by Cherryh Cansler — Editor, FastCasual.com

January 8, 2016

Hurricane Grill & Wings, a beach-themed full service restaurant franchise, is opening its first fast casual concept, Hurricane BTW.

Year in review: Top 10 headlines of 2015

by Cherryh Cansler — Editor, FastCasual.com

In no particular order, here are 10 headlines that received the most attention from our readers.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

by Cherryh Cansler — Editor, FastCasual.com

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

How 3 restaurants tackled holiday hiring

by Cherryh Cansler — Editor, FastCasual.com

Execs of Doc Popcorn, Kono Pizza and Maui Wowi share their strategies when it comes to hiring seasonal help.

Saying no to digital: Why haven't all restaurateurs embraced new POS systems?

by Cherryh Cansler — Editor, FastCasual.com

A new study looks at why many restaurants haven't implemented a digital POS system.

Inescapable ingredients (Part 3): Egging on the egg

by Cherryh Cansler — Editor, FastCasual.com

This is part 3 of a series exploring how chefs are using common ingredients to innovate menus.

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

by Cherryh Cansler — Editor, FastCasual.com

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…

Fast Casual's top execs revealed

by Cherryh Cansler — Editor, FastCasual.com

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

by Cherryh Cansler — Editor, FastCasual.com

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

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…