Starbucks unveils kiosk location, restructures international development team

July 11, 2011

A new Starbucks kiosk has opened inside the JW Marriott hotel in Indianapolis. The Starbucks kiosk is a new concept for the Seattle-based coffee brand and is…

Are digital menu boards really that complicated?

by Scott Sharon — CEO, START

We all know there's a lot of differences between digital menu boards and traditional menu boards. They are new and there's a lot to learn, but are they really…

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…

USDA: Why food commodity prices are rising

by Alicia Kelso — Editor, QSRWeb.com

Department's Economic Research Service report takes a look at reasons behind recent spikes.

NPD Group: Restaurant visits up for dinner

June 26, 2011

After several years of traffic declines, visits to restaurants during dinner time increased over the last three quarters, according to foodservice market…

DMA, P.F. Chang’s sign multi-year deal

June 15, 2011

P.F. Chang’s China Bistro has renewed its partnership with Distribution Market Advantage Inc. (DMA) by entering into a multi-year agreement allowing DMA to…

Moe’s Southwest Grill awarded LEED Silver certification

June 13, 2011

The Williston, Vt. location of Moe's Southwest Grill received LEED silver certification, making it the first restaurant in the chain and state to earn the…

Coal Burger concept heads to Texas

June 12, 2011

Just a few months after its launch, fast casual concept Coal Burger is set to open its second location in Woodlands, Texas's Town Center.

NRA 2011: Food safety legislation on the horizon

by Alicia Kelso — Editor, QSRWeb.com

New regulations on imports, locally-grown produce go into effect beginning in 2012.

NRA 2011: Mixer promises consistent dough

Thinking Foods believes it has developed the ultimate solution for dough that comes out right, every time.

NRA 2011: Food Truck Spot doubles from inaugural year

by Alicia Kelso — Editor, QSRWeb.com

Exhibitors discussed increase in leads and enthusiasm for the mobility segment.

NRA Show kicks off this weekend

by Alicia Kelso — Editor, QSRWeb.com

May 19, 2011

The National Restaurant Association Restaurant, Hotel-Motel Show kicks off Saturday at Chicago's McCormick Place. The largest restaurant and hospitality…

Technomic: Consumer concerns grow over gas and food costs

May 9, 2011

Out of the recession does not necessarily mean out of the woods. In its most recent consumer behavior survey, Technomic Inc., the Chicago-based food industry…

PAR Technology appoints new CEO

April 24, 2011

PAR Technology Corporation has named Paul B. Domorski as its new president, CEO and chairman of the board of directors effective today. He succeeds Dr. John W.

Truitt Bros. receives newcomer award from Culver’s Restaurants

April 6, 2011

Because of its ability to supply the Culver’s restaurant chain with pumpkin puree and pie filling during a shortage in 2010, Truitt Brothers has been given the…

Tom & Eddie's ready for more expansion

April 3, 2011

Tom & Eddie's is set to open its third location in Deerfield, Ill. in June with its largest restaurant to date.

GE Capital: Expect slow, steady restaurant industry gains

April 3, 2011

GE Capital, Franchise Finance held its Restaurant Leadership Conference last week. The conference included results from the 21st edition of the Chain…

Technomic: Distributor vs. branded manufacturer competition increases

March 24, 2011

Recent research conducted by foodservice consultants Technomic reveals restaurants’ preferences in manufacturer versus distributor brands. Specifically, the…

Greenopia ranks top green restaurant chains

March 20, 2011

Greenopia, which researches eco-friendly retailers, services and organizations, has recently named its most sustainable restaurant chains.

Innovation in the name of charity

by Darrel Suderman — President, Food Technical Consulting

What do the Love Kitchen, Panera Bread, and Cafe 180 all have in common? They provide affordable food to those who can’t regularly pay full price for a meal.