Menchie's to Freshii: Fro-yo market is thriving

Frozen yogurt chains aren't melting, said Menchies' CEO Amit Kleinberger in response to Freshii Founder and CEO Matthew Corrin's recent offer to help fro-yo…

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Gone fishing: Why LSRs are angling for seafood

by Cherryh Cansler — Publisher, FastCasual.com

Consumers are more familiar with seafood, which means LSRs can now be creative when it comes to adding fish to the menu.

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat…

Infographic: March Madness fans go mad for gluten-free options

To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.

NYC surpassing salt ruling?

by Wade Winters — V.P. Supply Chain, Consolidated Concepts

Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan…

Will restaurants work to meet new dietary guidelines?

by Travis Wagoner — Editor, Networld Media Group

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to…

Restaurants striving to offer healthy options to kids

About 150 restaurant brands ranging from Noodles & Company to Outback Steakhouse to Sonic, use the Kids LiveWell guidelines across 42,000 locations nationwide.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the…

Inescapable ingredients (Part 3): Egging on the egg

by Cherryh Cansler — Publisher, FastCasual.com

This is part 3 of a series exploring how chefs are using common ingredients to innovate menus.

Keeping it real: what's in store for local, organic menu items

by Nicole Troxell — Associate Editor, Networld Media Group

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

Freshii CEO: Why I called out McDonald’s

by Cherryh Cansler — Publisher, FastCasual.com

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

The un-red meat: Restaurants embracing new proteins

by Cherryh Cansler — Publisher, FastCasual.com

Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.

Juice It Up! gears up for aggressive expansion under new VP

by Brenda Rick Smith — Editor, Networld Media Group

The California-based juice bar and smoothie concept hired its first-ever VP of Business Development in November, and Laina Sullivan is ready to take it…

Rearview 2014: Here's what we were hungry for

by Brenda Rick Smith — Editor, Networld Media Group

What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.

The wait is over: FDA issues final menu labeling regulations

by Alicia Kelso — Editor, QSRWeb.com

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Salata’s growth driven by consumer demand for clean eating

by Alicia Kelso — Editor, QSRWeb.com

Guests also want more vegetarian proteins, such as quinoa, tofu and falafel, as well as sauces and spices.

Panera commits to ‘clean ingredients’ by 2016

by Alicia Kelso — Editor, QSRWeb.com

The bakery-cafe chain is on a 'mission to help fix a broken food system.'

Why gluten-free is here to stay

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free menu items have increased by 200 percent since 2010.