[WEBINAR] Food safety, human error and the digital age

Download this webinar and walk away with an understanding of tangible outcomes associated with the successful implementation and adoption of digital food safety solutions.

Type: Webinar

Sponsor: PAR Technology Corporation




Turkey Takes its Place on Fast Casual Menus

As fast-casual patrons look for healthier menu options, turkey is finding a prominent spot on restaurant menus.

Type: White Paper

Sponsor: Capriotti's Sandwich Shop, Inc.




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


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FEATURES


Which Wich CEO, Summit attendees make 10,000 PB&Js for Dallas homeless

Attendees at this year's Restaurant Franchising and Innovation Summit rolled up their sleeves and made more than 10,000 peanut butter and jelly sandwiches during a Spreading Party lead by this year's keynote speaker, Which Wich founder and CEO Jeff Sinelli.

Trumpcare yanked before vote, Affordable Care Act remains ... for now

Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act remains with plenty of questions about what's next being asked by restaurant leaders and employees.

Why gluten-free isn't a dying trend

The gluten-free demand, which started a few ago, shows no signs of abatement. Instead, the trend is giving indications that it's spreading to include all restaurant sectors, including those offering quick-service sandwiches and fast casual concoctions of all sorts.

Freshii's devilish promo rewards customers for ditching QSR gift cards

The latest promotion from Freshii — which officially classifies itself as a "health casual" brand — is taking direct aim at its fast food competitors by allowing customers to exchange all their fast food gift cards for a free chef-designed...

Lighten up: 7 fast casuals prepping for the new year

Several brands are adding healthier menu alternatives just in time to help customers make their New Year's resolutions.

Menu labeling: Follow this checklist to protect your brand

As restaurant operators continue to prepare for the May 5, 2017, menu labeling deadline, many questions and challenges remain. Follow these key pointers to stay in compliance.

Getting 'granular' about restaurants' many possible uses for whole grains

It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

Franchise Focus: How Nature's Table franchises healthful eating

What makes your restaurant unique? Restaurateurs must have an answer to this question before, during and after they build their brand from the ground up. For Nature's Table, a 75-unit chain founded in Florida, being a powerhouse of healthful eating separated it from competitors.

Cannabis quelling 'the munchies' fast casual style

One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.

Menu-labeling enforcement: Lessons learned from Subway

Nearly 20 years ago, Subway led the charge to put nutritional information about its menu items out in the open. With the May 2017 deadline fast approaching for all restaurants to comply with regulations requiring similar labeling, we sat down with Subway's global dietitian to learn some tips and tricks.

The peanut butter (allergy) crunch heard ‘round the country

In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich contaminated with peanut butter.

Food Transparency: Why your customers care

FoodLogiq's Katy Jones gives explains why restaurant patrons care about their food and how brands can appease them.

Dig Inn CEO takes 'disruption' to a new level

For Adam Eskin, CEO of Dig Inn, being disruptive meant severing ties with standard supply chains and developing relationships with local farmers in order to source ingredients for his New York City-based concept.

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.

NEWS