Just Eat rolls out exclusive mobile food delivery with Greggs Bakery in UK

January 16, 2020

Greggs, the largest bakery chain in the U.K., is launching an exclusive partnership with app-based delivery service Just Eat, following a successful trial in…

C-Speak: Nestlé Professional president preps restaurant pros for year ahead

Restaurant brands often look to culinary & beverage product providers, like Nestlé Professional, when planning LTOs and trying to determine trends for…

Caribbean-themed fast casual opens in DC

January 16, 2020

Twin brothers Raymond and Aris Compres — whose parents opened a Dominican restaurant, called Los Hermanos, over two decades ago in Washington D.C. —  are…

Should the fast casual industry follow Taco Bell's $100K-salary lead?

by Nancy Shenker

Throwing money at a problem may be a step in the right direction as $100K will buy a brand a seasoned professional, but creating a huge pay gap between…

Wingstop finishes 2019 on a high note

January 16, 2020

Wingstop Inc. on Thursday reported a 21% increase in sales during the fiscal fourth-quarter, fueled by higher same-store sales in U.S. and a smaller increase…

Reigniting the glow over Michigan's 97-year-old Halo Burger

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

Olives on burgers? Ice cream in ginger ale? Saintly looking cows? Yes, you've landed in the Halo Burger zone, a regional burger brand that has regained its…

Third-party business is booming—but is yours?

Restaurants are becoming more and more dependent on third parties like Yelp, Google and GrubHub to drive business. But these providers sometimes prioritize…

Saladworks hits 100 units

January 15, 2020

Saladworks, a Philadelphia-based concept, rang in the new year by opening its 100th restaurant. Located in Maryland, the restaurant opened Jan. 6 at 460…

Huey Magoo's joins the hundo club

January 15, 2020

Huey Magoo's Chicken Tenders started the new year off by signing its 100th franchise agreement. After celebrating the grand opening of three  restaurants…

Curry Up Now opening in Southern California

January 15, 2020

Curry Up Now is opening its first Southern California restaurant Jan. 29  in Irvine at 922 Spectrum Center Dr.  The restaurant, which is known for its Tikka…

Taziki's names COO

January 15, 2020

Taziki's Mediterranean Café has promoted Mike Smith, former VP of operations, to COO. Before joining Taziki's, he was the VP of operations for Hootwinc (DBA…

Australian-based Mexican fast casual making US debut

Australia-based Guzman y Gomez is coming to America.

Chicken Salad Chick expanding in Texas

January 14, 2020

Chicken Salad Chick is adding a location in Fort Worth, Texas' Ridglea Village. Following the brand's debut in Arlington last month, this unit marks…

Juice It Up launches to-go packs

January 14, 2020

Juice It Up has launched to-go packs that allow guests to customize six-to-12 smoothies or juices for easy pick-up and transport. At a 10% discount, the pack…

Coolgreens promotes VP to president, COO

January 14, 2020

Coolgreens has promoted Todd Madlener from vice president of operations to president and chief operating officer.

Fazoli's expanding Kentucky footprint

January 14, 2020

Fazoli's, based in Lexington, Kentucky, is growing in its homestate with a restaurant set to open this summer in Pikeville, according to a press release.

Paris Baguette promotes COO Tipton to CEO of US business

January 14, 2020

Paris Baguette has made a few changes to its executive leadership, including promoting former COO Darren Tipton to CEO of the chain's United States business…

How Starbucks CEO wants to use AI to nurture the human spirit

In a recent blog, Starbucks CEO Kevin Johnson discusses how the company balances technology and human interaction in its 31,000 stores and 400,000 employees…

Dat Dog CEO explains brand's 3 stages of menu development

Editor's note: A View From the Top is a series featuring first-person accounts from some of the fast casual industry's most innovative leaders. If you are…

Self-order kiosks are on a roll in U.S. restaurants

It’s no secret – self-order kiosks are on a roll in the U.S., which is catching up to Europe, where they are already commonplace. The reasons are multi-fold.

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