Food & Beverage News & MediaPresented ByOracle
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…
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Amazon Restaurants, Olo partner for seamless customer ordering experience
September 22, 2017
Amazon Restaurants is teaming up with restaurant digital ordering provider,Olo, to integrate Olo clients into the Amazon marketplace.
read nowImpossible Burger making New England debut at Clover Food Lab
September 21, 2017
The plant-based burger made by Impossible Foods is making its Massachusetts debut Saturday at Clover Food Lab, a food truck-turned-fast casual created by Ayr…
read nowJuice It Up! to open two California locations under veteran franchise agreement
September 13, 2017
Juice It Up!, a raw juice bar and hand-crafted smoothie chain, will open two additional locations in the Inland Empire under a franchise agreement with Marine…
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Independent fast casual wades into self-serve kiosks, Part 1
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
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…
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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.
read nowGolub Capital supports Café Rio Mexican Grill acquisition
September 11, 2017
Café Rio Mexican Grill is being acquired by Freeman Spogli & Co., according to a news release. This moves comes after Golub Capital announced it is…
read nowNew York Shake Shackers in for a 'reel' treat
September 8, 2017
Shake Shack customers in New York can order grilled eel burgers this weekend at the Madison Park location, thanks to Michelin-starred British chef Fergus…
read nowQueso oozes onto Chipotle menus nationwide
September 5, 2017
After testing its queso at its Next Kitchen in New York City and then at 350 units in Southern California and Colorado, Chipotle Mexican Grill will roll the…
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Your Pie, Donato's and Grimaldi's fall into seasonal pies
September 1, 2017
Pizza brands all over the place are gearing up for the weather and seasonal changes ahead with lots of menu additions, including these from three pizza…
read nowNYC menu-labeling law delayed
August 28, 2017
New York City's menu-labeling law is on delay thanks to the city's agreement with several trade organizations, including The Restaurant Law Center, the Food…
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Fazoli's 'Comeback Kid' shares turnaround story at London summit
by S.A. Whitehead — Food Editor, Net World Media Group
"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…
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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.
read nowGluten-free trend strong with 625 new products in 2 months
August 11, 2017
The gluten-free product and service certification concern Gluten Intolerance Group has put its official stamp of approval on at least 625 products in North…
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Wayback Burgers to test food trailers in the Big Apple
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The fast casual chain teams with a trailer specialist to launch its first mobile food initiative, starting in New York City.
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Self-order kiosks don’t just help big chains, Long Island fast casual learns
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A Long Island, New York fast casual restaurant has found self-order kiosks improve the customer experience and boost the average ticket size.
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Looking for ways to find and keep employees? NRA leaders offer insights
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
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…
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3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.
read nowGrabbagreen debuts cutting-edge farm site equipment
July 21, 2017
Grabbagreen is piloting the latest equipment in the restaurant industry, a hydroponic indoor mini farm system, at its location in Coeur d'Alene, Idaho…
read nowAnti-Trump rapper opens ThinkFoodLab in DC
July 12, 2017
Jose Andres, the chef who battled President Trump in court and then rapped about his immigration policies in April, opened ThinkFoodLab on July 11 in…
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