Freddy's COO: 'You can go your own way'

Scott Redler, co-founder and COO of Freddy’s Frozen Custard & Steakburgers, reveals that although the chain has never strayed from the "Freddy's Way," it has…

Chef Chatter: It's more than just barbecue for Mighty Quinn's founder

Hugh Mangum, co-founder and pitmaster of Mighty Quinn’s BBQ, describes the authenticity of barbecue and how barbecue is "home" for him.

10 ways to upgrade your burger game

by Christine Potts — Senior Editor, WebstaurantStore

As customers become more health-conscious, foodservice establishments are choosing to offer both vegetable- and meat-based burger alternatives.

Trademarking 101: Can Chipotle be the 'Chipotle of the better-burger' segment?

by Cherryh Cansler — Editor, FastCasual.com

The term "better burger" may prove difficult to trademark, however, as it's been widely used among media and other restaurant operators to describe a variety…

5 Reasons Beef Fits Fast Casual [infographic]

by Cherryh Cansler — Editor, FastCasual.com

This infographic shows how beef menu items can help increase traffic and check spend at fast casual restaurants.

The Power of a Last Impression

by Don Fox — CEO, Firehouse of America

Do you like to sit behind a one way mirror and listen to your customers talk passionately about the food that they eat and the brands that they favor...or…

Local: The ins, the outs and the details

by Betsy Craig — pres, menutrinfo.com

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned…

Is your restaurant required?

by Betsy Craig — pres, menutrinfo.com

Is your restaurant required by law to post nutritional information?

Frozen = Fresh?

by Don Fox — CEO, Firehouse of America

I don’t consider myself a complainer of any sort. When you’re in the business, you should have sympathy for the operational challenges faced by all…