Newly appointed president of Jon Smith Subs becomes brand's 1st franchisee

June 27, 2017

Jon Smith Subs has hired Scott Stuck as its president, according to a company press release. The brand, which was acquired by United Franchise Group last year…

How efficient is your methodology for menu innovation?

by Juan Martinez — Principal, PLG

Menu innovation, a very important part of any concept, can be a silent killer if not done right.

Fatburger, Buffalo's Express arrives in Panama

June 26, 2017

Hollywood burger chain Fatburger and sister brand Buffalo's Express are now available to Panamanian consumers as the brand has launched its first location in…

Cowboy Chicken CEO talks about what keeps him awake at night

Sean Kennedy, CEO of Cowboy Chicken, discusses how he's growing his 22-unit brand.

Video: Mooyah VP chats about brand's cash infusion from new owner

Natalie Anderson Liu, Mooyah's VP of marketing, chats with Cherryh Cansler about how the cash infusion from the chain's new owner, an Affiliate of Balmoral…

Summer LTOs focus on providing healthful options

by Cherryh Cansler — Editor, FastCasual.com

Shrimp, fish and smoothie enhancements are popular summer LTOs.

Shake Shack landing at LAX

June 23, 2017

Shake Shack is ready for landing at Los Angeles International Airport’s Terminal 3.  The LAX Shack, to be operated by HMSHost — in partnership with developer…

Punchh brings restaurant loyalty to Apple Wallet

June 23, 2017

Punchh, a cloud-based technology platform that builds engagement, loyalty and superior, customized experiences in the restaurant industry, has announced that…

4 ways to use POS data to cut costs

by Niall Keane — CEO of SynergySuite, SynergySuite

When integrated with a back-office system, POS data reveals inventory needs, how much they should purchase and how many employees are needed on hand to turn it…

Blaze fires up Los Angeles County location

June 23, 2017

Blaze Fast Fire’d Pizza opened a Los Angeles County location Thursday in North Hollywood. The store will give away free pizzas today from 11 a.m. to 10 p.m. to…

Can being 'too accurate' hurt your business?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile…

Moe's Southwest Grill partners with Kellogg to sell breakfast offerings in grocery stores

June 22, 2017

Moe's Southwest Grill has delivered its Moe’s Breakfast Bowls to the frozen food section of grocery chains such as Walmart, Giant Eagle and Wegman's, with…

Vapiano's Big Apple relaunch sets stage for major US expansion

June 22, 2017

The leaders at Vapiano made some Big Apple-size noise this week about their newly refurbished New York City restaurant, with "red carpet" appearances from…

Curry Up Now celebrates grand opening of Alameda, California location

June 21, 2017

Curry Up Now — a Bay area family of restaurants, food trucks and bars — opens its sixth brick-and-mortar location, this one in a former Tava Kitcen in Alameda…

Giardino commits to serving only sustainable-sourced chicken

June 21, 2017

Giardino Gourmet Salads will only purchase chicken that is sustainably farmed and 100 percent all-natural and free of antibiotics and hormones.

Free Webinar: How to get your brand all wrapped up in that 'transparency thing'

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

Can consumers really see your brand? Do they really see how you're "being transparent" about your ingredients, their sources and quality? This free webinar…

Tijuana amps up design in North Carolina

June 21, 2017

Tijuana Flats is remodeling its Cary, North Carolina, which will be unveiled Monday at a grand re-opening.

New studies show restaurant 'do's and don'ts' of online ordering, delivery

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

As the restaurant industry continues to bask in the big-dollar benefits of online ordering, two new studies shed light on best practices when it comes to…

'Smoke' rolls in on Michigan Wolverines

June 21, 2017

French fries, cheese curds and gravy — sounds like the perfect college food —  doesn't it?

Toast and Peachworks pair for back-of-house solution

June 21, 2017

Toast is pairing its restaurant POS with the PeachWorks scheduling and inventory system to give restaurant brands a single back-of-house solution.