How to Bake Perfect Idaho®  Potatoes Every Time

How to Bake Perfect Idaho® Potatoes Every Time

This downloadable wall poster from the Idaho Potato Commission provides tips and suggestions for storing, prepping and cooking perfectly baked Idaho® potatoes.

Type: Infographic

Sponsor: Idaho Potato Commission


Building a Profitable Noodle Bar Using Premium, Authentic Ingredients

Building a Profitable Noodle Bar Using Premium, Authentic Ingredients

Use this guide to familiarize yourself with the most popular noodle bowls, along with instructions for setting up your own noodle bar or Asian-inspired soup station.

Type: White Paper

Sponsor: Custom Culinary


Driving Traffic with LTOs

Driving Traffic with LTOs

Limited-time offers need to have a well-thought-out system of best practices for determining a standout menu item; the perfect launch timing and marketing promotions; and success measurements.

Type: White Paper

Sponsor: Custom Culinary


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FEATURES


Spring beverage trends going back to the basics

Spring beverage trends going back to the basics

Embracing spring's trendiest flavors via beverages is one easy way for restaurants to boost check spend. Those trends are a return to historical, more familiar flavors with a focus on healthful options.


Fast casuals innovating desserts, snacks to boost post-lunch traffic

Fast casuals innovating desserts, snacks to boost post-lunch traffic

More customers than ever are ordering dessert between 2-4 p.m.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

Crackheads and Doughballs: Having fun in the fast (casual) lane

Crackheads and Doughballs: Having fun in the fast (casual) lane

Crackheads and Doughballs — contrary to how they sound — are not insults. They're the names of the two latest fast casual brands dreamed up by James Markham, a California entrepreneur credited with helping create and take fast casual pizza to the masses.

Lawsuit against Chef Jamie Oliver may change how brands label 'gluten-free' recipes

Lawsuit against Chef Jamie Oliver may change how brands label 'gluten-free' recipes

The Gluten Intolerance Group filed a lawsuit against British Chef Jamie Oliver, alleging that he misled consumers that the gluten-free recipes on his website are in fact "certified" as gluten-free. The suit goes further to claim that Oliver is infringing on its trademarked seal.

Independent fast casual wades into self-serve kiosks, Part 1

Independent fast casual wades into self-serve kiosks, Part 1

The kiosks have been an efficient way for customers to access the menu and nutrition information, in addition to other benefits for Flatbread Grill. There have also been challenges, however.

3 tips for serving millennial consumers

3 tips for serving millennial consumers

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.

Fazoli's 'Comeback Kid' shares turnaround story at London summit

Fazoli's 'Comeback Kid' shares turnaround story at London summit

"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.

French fry favoritism alive and well in US fast food race

French fry favoritism alive and well in US fast food race

A 15-brand comparison of customer buzz about QSR french fries leads to one solid winner for category favorite.

Wayback Burgers to test food trailers in the Big Apple

Wayback Burgers to test food trailers in the Big Apple

The fast casual chain teams with a trailer specialist to launch its first mobile food initiative, starting in New York City.

Self-order kiosks don’t just help big chains, Long Island fast casual learns

Self-order kiosks don’t just help big chains, Long Island fast casual learns

A Long Island, New York fast casual restaurant has found self-order kiosks improve the customer experience and boost the average ticket size.

In pictures: Global restaurant execs in London: Part 1

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Looking for ways to find and keep employees? NRA leaders offer insights

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

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