[WEBINAR] Show-n-Tell: Why Food Transparency Sells Now

In this webinar, the Litehouse team discusses and explores the evolving food transparency trend and how you can clean up your menu. Download now!

Type: Webinar

Sponsor: Litehouse Foods




Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods




Bag in Box: Tips for Extending the Shelf Life of Cooking Oils

The Bag in Box oil container solution in combination with the highest quality, non-GMO cooking oils offer premium cooking bases that are easy to dispense, mess-resistant and easily preserved.

Type: White Paper

Sponsor: Catania Oils


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FEATURES


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 — 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.

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.

From wobbly table fixes to herbal refrigerators, innovation was on display at NRA (Part 1)

More than 45,000 buyers in the restaurant industry hit Chicago this week to check out the thousands of products and services on display at the National Restaurant Association show.

NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

How technology can improve ROI of maintaining foodservice equipment

Foodservice equipment has long required multiple distribution levels. Managing equipment information on such equipment places a heavy burden on all players in the supply chain. New technology offers options to reduce data management.

3 ways technology can lower food costs

With timely insights, restaurants can optimize processes, make better decisions, and save time and money

How fast food can be good food: London's LEON co-founder shares strategy for success

LEON CEO John Vincent, who will keynote the Restaurant Franchising and Innovation Summit being held July 18-20 in London, talks with FastCasual about how he set out to "create fast food as it would be served in heaven."

From food trucks to food halls: Slapfish founder launches 2 concepts

Chef Andrew Gruel, who opened his first concept — Slapfish — as a food truck, has just launched two concepts inside an Orange County food hall.

Food trucks and restaurants – a symbiotic relationship

While many limited service restaurants are clearly interested in expanding into food trucks, veteran food truck operators are using the skills they develop on their food trucks to open brick-and-mortar restaurants.

Who really is your supply chain partner?

By Bruce Reinstein, president, Consolidated Concepts A partner is defined as a person or company who takes part in an undertaking or a relationship with another or others comprised of shared risks and profits. In a business sense, your partner needs to make money if they are saving you money.

Calcuatling the new cost of food spoilage

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

More please! Hungry American business people increase spending on food

American workers are clearly hungry. And today, another report from the business dining sector shows just how ravenous we are when we're on the road or just entertaining clients in town.

How to use data to control food costs (Part 2)

Dave Bennett discusses alternatives to the standard back-office system.

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Best practices for managing food costs via employee training, using the right equipment and going green.

NEWS