Noodles & Co chef's go-to: Innovation with a pinch of tradition

Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.

Plant-based meat options: Why it's a big deal to customers

by Jana Zschieschang — CMO, RMS

Since COVID, one in five consumers reported making healthier eating choices, according to the International Food Information Council, and it appears swapping…

Restaurants adapt to short, long-term impact of COVID-19

by Fast Casual

The short-term impacts of COVID-19 have been tremendous on restaurant customer behavior. Luckily, restaurants have adopted many tactics to handle both the…

Chef gives 4 reasons to get on board with seafood

By Chef John Livera, consulting chef for Norwegian Seafood Council and president of Red Barn Kitchen in the Decatur Municipal Airport Seafood delivers on…

How Seafood chef is making the most out of 'chaotic times'

Sloane Emden, the corporate chef of Angry Crab Shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their…

3 ways healthy fast casuals can increase sales amid COVID-19

After months of eating pizza delivery or burger takeout, people are starting to get back on track with their healthy eating habits, and fast casuals can…

Why Top Chef Joe Sasto is passionate about cannabis cuisine

by Cherryh Cansler — Publisher, FastCasual.com

Cannabis culinary artist Chef Joe Sasto discusses the art and science behind cannabis pairing dinners.

Schlotzsky's chef reveals the art behind making 'the perfect sandwich'

Schlotzsky's Culinary Lead Jennifer Keill believes the perfect sandwich must take into account these four elements.

Chef Chatter: What's the secret behind Checkers & Rally's fries?

Ryan Joy, senior director of Research and Development at Checkers Drive-In Restaurants, reveals what makes the fries so popular.

Warming customers up to winter menu innovation

by Mike Sisco — CEO, Embed Digital

Menu innovation is a must for forward-thinking restaurant brands, but how do these industry leaders warm their customers up to new ingredients and meals?

Chef Chatter: Creating craveable, nutritious meals that everyone can afford

Chef Zach Thomas reveals why he left traditional chef roles behind in New York City to become an R&D chef.

Chef Chatter: How one high-end chef brought shawarma to San Diego's fast casual scene

Chef Ibrahim wanted to expand his culinary passion by bringing one of the most popular Middle Eastern street foods, shwarma, to San Diego at Simsim Outstanding…

Teamwork makes the dream work when it comes to menu innovation

Würstmacher Adam Gertler, of Dog Haus, discusses the science and art behind the chain's Chef Collaboration Series, which invites chefs from a variety of…

3 ways chefs can offer high-end experiences at a fast casual price

Efi Naon, executive chef and director of operations of Taboon, a fine-dining restaurant in New York City, shares how he offers an elevated experience at his…

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 — Publisher, 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…