Chef Chatter: 4 menu trends fast casual operators should master

Chain fast casual concepts often take a stab at including trendy items on the menu up to two years down the line, said Chef Scott Weaver, who shares ways that…

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.

The neverending winter: 11 fast casuals hoping LTOs will keep customers coming back 'til warmer days

by Cherryh Cansler — Editor, FastCasual.com

From hot chicken to shrimp alfredo pizza, below is a partial list of limited-time menu items keeping us full, warm and hopeful for a spring thaw.

How a good food safety program can control norovirus

In addition to negative health impacts for employees and patrons, a norovirus outbreak can have significant financial and public confidence consequences. It's…

Smart companies know: It pays to join the vegan revolution

Tracy Reiman, executive vice president, People for the Ethical Treatment of Animals, says restaurants should ask themselves this question: Will they join the…

Chef Chatter: How to deliver on new hospitality demands

Matt Harding, executive head chef, Piada Italian Street Food, talks about the importance of take out, and his experience within the food industry to back up…

How foodservice industry can collaborate to improve food traceability

The foodservice industry needs to improve trading partner collaboration so food contamination can be pinpointed and the impact can be minimized. There are…

​​​​​​​Don't forget drinks: How to capture beverage sales in delivery

Online food delivery is expected to account for 30 percent of total restaurant industry growth through 2022

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

by Betsy Craig — CEO and Founder, MenuTrinfo

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…

3 tips for serving millennial consumers

by Niall Keane — CEO of SynergySuite, SynergySuite

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

French fry favoritism alive and well in US fast food race

by Josh Anish — Head of Content, Quantifind

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

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.

The anti-app: why messaging is the new loyalty program

More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers…

Why 367 more days? A debriefing on the menu labeling delay

by Betsy Craig — pres, menutrinfo.com

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their…

4 mistakes killing your food cost margins

by Niall Keane — CEO of SynergySuite, SynergySuite

Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can…

Spring flavors now trending: Cherries, hot sauces and unicorns?

by Cherryh Cansler — Editor, FastCasual.com

Menus across the globe are featuring a few spring trends this season, including ethnic flavors, fresh fruits and veggies, and innovative sauces.

Food trucks and restaurants – a symbiotic relationship

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

While many limited service restaurants are clearly interested in expanding into food trucks, veteran food truck operators are using the skills they develop on…

Ode to the taco: Why the old-school menu item is trending

Tacos aren't new, but they are trendier than ever. Here's why.

Will the menu trends of 2017 turn to the dark side?

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

Charcoal, heavy fats and lots of bubbles may not sound like they belong on 2017's list of menu trends, but the Canadian food-centric marketing consultancy…

Calcuatling the new cost of food spoilage

Forward-thinking companies are embracing new technologies to better position themselves for ongoing profitability.