Tijuana Flats introduces new menu

April 22, 2014

Tijuana Flats launched a new menu featuring four new menu items and a fresh look and feel, according to a company press release. One new item inlcudes: "Atom…

Smoothie King to open 100 domestic locations in 2014

April 22, 2014

Smoothie King announced today that it has named Michael Bruno as VP of Business Development to help drive the brand's expansion in new and existing markets…

Barberitos to open 0% waste restaurant

April 22, 2014

Barberitos is taking steps to become more eco-friendly and hopes to introduce the first zero-percent waste restaurant by July. So far, the chain is using clear…

Pie Five participating in franchising conference

April 22, 2014

Representatives of Pie Five Pizza will be on hand at the 2014 Multi-Unit Franchising Conference, April 23-25 in Las Vegas, including CEO Randy Gier, Franchise…

Consumer demand increasing for proteins

April 21, 2014

Consumers are saying they want more protein in their diets, however a majority — 71 percent — don't know the recommended daily amount they should be eating.

Pollo Tropical adds pineapple-packed menu items

April 21, 2014

Pollo Tropical has brought back its Tangy Pineapple Chicken Wrap and Tangy Pineapple Chicken Salad, first introduced last year for a limited time. It is also…

McAlister's to open at Penn State

April 21, 2014

McAlister's Deli has signed an agreement with Pennsylvania State University to open a location in the HUB-Robeson Center on the University Park campus in State…

Fiesta Restaurant Group launches new concept

April 21, 2014

Cabana Grill, a new concept created by San Antonio-based Taco Cabana, opened its first restaurant last week in Snellville, Ga. Taco Cabana and Cabana Grill are…

Qdoba honors top suppliers

April 21, 2014

Qdoba Mexican Grill honored five suppliers this month for outstanding performance in six awards categories at its 2014 Qdoba Leadership Summit in Denver. More…

Why gluten-free is here to stay

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free menu items have increased by 200 percent since 2010.

Invasion of the invasivors

by Suzy Badaracco — President, Culinary Tides Inc

Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.

Bruegger's celebrating Administrative Professionals Day with breakfast deal

April 18, 2014

Bruegger's Bagels is helping workplaces celebrate Administrative Professionals Day, April 23, by offering its Big Bagel Bundle for $9.99, according to a…

Smoothie King reports sales increases despite harsh winter

April 18, 2014

Smoothie King Franchises Inc., reported strong same-store sales growth of approximately 7.2 percent for the first quarter of 2014.

Integrated marketing expert to keynote Fast Casual Executive Summit

April 18, 2014

Marketing guru Jeff Fromm, executive vice president of Barkley advertising agency and co-author of "Marketing to Millennials," will keynote the ninth annual…

NRA, EatStreet launch online ordering guide

April 18, 2014

The National Restaurant Association has partnered with EatStreet to release a free educational guide on online ordering and emerging restaurant technology…

Restaurant Assoc. conference to feature House Majority Leader Cantor

April 18, 2014

Eric Cantor, the U.S. House of Representatives Majority Leader, and Senator Joe Donnelly, will be the featured speakers during the National Restaurant…

What Panera 2.0 means for all operators

Panera 2.0 is two new customer experiences in one.

Red Mango CEO discusses social media strategy

by Nate Riggs — CEO / Owner, NR Media Group

In episode #036 of the Social Restaurant Podcast, I welcome Dan Kim, Founder and Chief Concept Officer of Red Mango. His brand and company have won more…

Jersey Mike's charity fundraiser nets record $2.1M

April 17, 2014

Jersey Mike's Subs announced today it raised an unprecedented $2.1 million for its 4th annual Month of Giving campaign, which ran through March.

Toolkit published to help operators reduce food waste

April 17, 2014

The Food Waste Reduction Alliance has published the Best Practices and Emerging Solutions Toolkit to help foodservice businesses reduce food waste.