Golub Capital leads Au Bon Pain refinance

July 5, 2011

Golub Capital has announced the completion of a $112 million senior secured credit facility provided for the refinancing of Au Bon Pain, a portfolio company of…

NRA files menu labeling comments

July 5, 2011

The National Restaurant Association filed comments Tuesday regarding the Food and Drug Administration's (FDA) draft menu labeling regulations. The Association…

Roark Capital completes Arby's acquisition

by Valerie Killifer — Editor, FastCasual.com

July 5, 2011

Atlanta-based Roark Capital has completed its second restaurant buyout in as many months with the finalization of its acquisition of Arby’s Restaurant Group…

5 common mistakes made with safes

We work hard in the restaurant business to provide our customers the food they desire. With efficient operations, we have enough inventory to convert raw…

What's next: Tablet technology replacing print menus

by Alicia Kelso — Editor, QSRWeb.com

Marketing components are attractive to operators in their push to upsell.

Chipotle invested $2.3 million in Soul Daddy

July 4, 2011

An SEC filing with the Securities and Exchange Commission revealed that Chipotle invested $2.3 million in America's Next Great Restaurant, Soul Daddy.

Tips for branding and differentiation

Consultant Gerry O'Brion reviews his presentation on this key topic at the 2011 Pizza Executive Summit.

Menu labeling and the impact on operators

Betsy Craig shares some points from her presentation at the 2011 Pizza Executive Summit.

The NRA perspective at the Pizza Executive Summit 2011

Scott DeFife, head of Policy & Government Affairs for the National Restaurant Association, talked about legislation concerns at the 2011 Pizza Executive Summit.

A Big Apple surprise – restaurateur shows concern for food allergies

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I jumped out of the cab and just stood there taking it all in – the smell of roasted peanuts, the constant honking of taxis and the bright lights of hundreds…

Duncan Hines Amazing Glazes -- old technology in new packaging

by Darrel Suderman — President, Food Technical Consulting

What makes Duncan Hines' new Amazing Glazes so "amazing?" Does it represent new technology? Or do the glazes represent a new application of an old technology?

Pizza Executive Summit: 'It's hip to be Foursquare'

Social media was a hot topic this week at the Pizza Executive Summit in Chicago, where operators heard from a variety of professionals who use it to help grow…

NRA: Restaurant industry optimism, sales take a hit in May

June 30, 2011

As a result of softer same-store sales and traffic levels and fading optimism among restaurant operators, the outlook for the restaurant industry softened in…

Oh baby: Chipotle names Wrap What You Love winner

June 30, 2011

Chipotle Mexican Grill's 18th anniversary promotion, encouraging customers to wrap what they love in gold foil, has named a 4-day-old baby, appropriately…

P.F. Chang’s celebrates anniversary with Facebook giveaway

June 30, 2011

Throughout July, P.F. Chang's China Bistro's Facebook fans can redeem a free lettuce wrap offer and dine-in guests can earn one-third off any wine bottle on…

Pizza Executive Summit: Growing your business with the 'Power of One'

Restaurants hoping to succeed in today's economic times must know who they are, what they are and where they are going, according to Kathleen Wood, a…

Flippin' Pizza, Tutti Frutti fro-yo testing mobile wallet

June 30, 2011

United States restaurants may be another step closer to allowing customers to pay with their mobile phones. MobilePayUSA, a division of Irvine, Calif.-based…

Pizza professionals: It's hip to be Foursquare

Streetza Pizza entrepreneur Scott Baitinger talked about the value of this social media application at the 2011 Pizza Executive Summit.

The value of location-based marketing to pizza operators

Asif Khan talked about the strategy at the 2011 Pizza Executive Summit.

Grow your pizza business with the Power of One

Consultant Kathleen Wood talks about her session at the 2011 Pizza Executive Summit.