Smashburger CMO: Better burgers are here to stay

by Brenda Rick Smith — Editor, Networld Media Group

Smashburger grew by about 20 percent this year, and it's likely it will continue that pace next year, according to newly-appointed CMO Josh Kern.

Restaurant groups deride lack of Renewable Fuel Standard decision

November 24, 2014

Last week, the Environmental Protection Agency announced it will delay the 2014 ethanol volume mandate, a move that will continue to affect commodities costs.

Wholesale turkey prices on the rise

November 19, 2014

A drop in production and high beef and pork prices are putting pressure on the market, causing turkey prices to jump 16 percent year over year.

Chocolate companies warn of an impending shortage

November 18, 2014

Mars Inc. and Barry Callebaut, two chocolate giants, have warned of an impending chocolate shortage. The Washington Post reported their warnings, stemming from…

Startup aims to help restaurants clear hyperlocal produce hurdles

by Alicia Kelso — Editor, QSRWeb.com

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

Heartland acquires XPIENT Solutions

November 10, 2014

XPIENT offers integrated cloud-based human resources, staffing and scheduling, food cost control and inventory and supply management solutions.

Jamba Juice signs distribution agreement with Gordon Food Service

November 3, 2014

Jamba Juice Company has entered into a new distribution agreement with foodservice distributor Gordon Food Service. According to a news release from Jamba…

Fast food industry driving global cheese market

October 31, 2014

Research and Markets has released the "Global Cheese Market 2014-2018" report to their line of products.

Sales up, margins down as Panera continues 2.0 transformation

by Brenda Rick Smith — Editor, Networld Media Group

October 30, 2014

Comps for company stores increased 2.1 percent and 0.7 percent for franchise stores while margins declined 2 percent due to food costs and costs related to…

Restaurant Canada feathers ruffled by government's lack of transparency on chicken pricing

October 29, 2014

Restaurants Canada is calling on a government commission to be more transparent as it investigates the cost of production formula used in setting the price of…

Culinary Software Services releases Cheftec Xt4

October 22, 2014

Culinary Software Services recently released ChefTec xt4, featuring simplified entry of Hazard Analysis & Critical Control Points information, a new EDI…

Industry trends: Consumers will spend more for transparency, authenticity, safety

by Alicia Kelso — Editor, QSRWeb.com

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Firehouse CEO: Restaurant industry dealing with unprecedented headwinds

by Alicia Kelso — Editor, QSRWeb.com

Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.

A case for produce management

by John Krebs — President, Axis Purchasing

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

Latest SpenDifference study to forecast 2015 restaurant menu prices

October 10, 2014

Participants will be entered in a drawing to win a $100 Amazon gift card and will receive a complimentary copy of the findings.

Reducing food waste can improve the bottom line and the environment

by Brenda Rick Smith — Editor, Networld Media Group

A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with…

Survey launched to track restaurant menu prices

September 26, 2014

Restaurant supply chain co-op SpenDifference has launched the latest survey in its menu price tracking study program. U.S. chain restaurant leaders are invited…

NRA to participate in US Food Waste Challenge webinar

September 23, 2014

The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

A lesson for educational foodservice operators

by John Krebs — President, Axis Purchasing

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.