Muslim cleric calls for Starbucks ban

March 10, 2009

Badgett's Coffee Journal: An Egyptian cleric has called for a boycott of Starbucks throughout the Arab world. The coffee giant's mermaid logo is a…

Food Alliance hosts sustainability forum

March 9, 2009

PORTLAND, Ore. -- Food Alliance is hosting the Sustainable Food Industry Forum & Gala Dinner on March 12, at the University of Portland in Portland, Ore.

Sofi's Crepes to franchise

March 9, 2009

The Daily Record: The owner of Sofi's Crepes in Baltimore is franchising her 5-year-old business. Ann Costlow, who opened her second Baltimore location a year…

Mooyah Burgers & Fries names Alan Hixon as president

March 9, 2009

PLANO, Texas — MOOYAH Burgers & Fries has announced the appointment of restaurant industry veteran Alan Hixon to the position of president.   Prior to his…

N.Y. TV station tests find Starbucks, Dunkin' posting incorrect calorie counts

March 9, 2009

CBS 2 HD: An investigation by CBS 2 HD TV station in New York has tested and found inconsistencies in calorie count postings for menu items at Starbucks and…

Steve Schnitzler named Port City Java CEO

March 9, 2009

WILMINGTON, N.C. — Port City Java has announced the appointment of Steve Schnitzler as chief executive officer, effective Jan. 29. Schnitzler has more than 1…

Schlotzsky's launches Big League Clubz sandwiches

March 9, 2009

AUSTIN, Texas — Between now and May 31, participating Schlotzsky's restaurants are introducing the newly formed, highly stacked Big League Clubz line-up.   On…

Vapiano opens fourth D.C. location

March 9, 2009

WASHINGTON, D.C. — Vapiano has announced the opening of its fourth location in Washington, D.C. The new restaurant is located at on H Street NW in the popular…

Oklahoma considers task force to study menu labeling

March 9, 2009

NewsOK: The Oklahoma state Senate has passed a bill to create a task force to determine whether restaurant menus should list calories, fat grams and other…

Fast casuals light it up

by Julie Sturgeon — independent journalist, CEOEditor, Inc.

Restaurants find cost savings through the use of natural and LED light.

ASK THE EXPERTS: How can the use of precooked meats save operators money?

March 8, 2009

When it comes to the use of precooked meat products, cost analysis goes beyond equipment needs and portion control. The cost of shrinkage, added spices…

Students fight to keep out Panda Express

March 8, 2009

United Press International: A group of University of California in Berkeley students say they are angry a Panda Express restaurant could be coming to campus.

Chicken Express opens new CE Restaurant

March 8, 2009

BELMONT, Mass. — The formerly known Chicken Express has recently launched a new and improved restaurant, CE Restaurant, in Belmont Mass., just outside of…

Nashville approves menu labeling; Congress takes up LEAN Act

March 8, 2009

The Tennessean: The Nashville Metro health board has adopted a menu labeling regulation that will require chains with 15 or more outlets nationwide to post…

What are the benefits of online ordering?

Carol Stoddard, director of sales for exit41, talks about the benefits of online ordering at the 2009 International Restaurant & Foodservice Show of New York.

NPD predicts tough year for restaurant industry

March 5, 2009

CHICAGO — Rising unemployment, eroding consumer confidence, market volatility and other economic concerns will take a toll on the restaurant industry in 2009…

Seattle's Best intros Blackberry Creme Latte

March 5, 2009

SEATTLE — Seattle's Best Coffee has introduced its new Blackberry Creme Latte.   Joining the line-up of springtime favorites, the Blackberry Creme Latte…

Beautiful Brands to franchise Tulsa-based bakery-cafe

Beautiful Brands to add sixth concept to portfolio.

California Tortilla launches Buddy Rewards

March 5, 2009

ROCKVILLE, Md. — California Tortilla began a new initiative to reward loyal customers for getting their friends to try the brand. Any Burrito Elito cardholder…

ASK THE EXPERTS: What are the safety benefits of using pre-cooked meats?

March 5, 2009

When it comes to using raw meat products, restaurateurs face a litany of concerns when it comes to the health and safety of restaurant employees and patrons.