Achieving chain transparency, farm-to-table in fast casual

Achieving chain transparency, farm-to-table in fast casual

Not only are consumers thrilled to have same-day harvests on their plates, they are increasingly drawn to brands that demonstrate sustainability and supply chain transparency.

The school cafeteria: Latest hangout for fast casuals

The school cafeteria: Latest hangout for fast casuals

Two fast casual concepts are helping students trade their usual lunches of chicken nuggets, mushy veggies and pizza for bowls, wraps and salads.

Gen Z revealed highest spenders in survey

Gen Z revealed highest spenders in survey

A study reveals three ways for restaurant brands to increase sales.

'It's All About that Bass': The bottom line on calorie counts

'It's All About that Bass': The bottom line on calorie counts

Remember the song, "It's All About The Bass" by Meghan Trainor? Well, it's all about the bass for your customers, too, which is why they care about how many calories they are consuming. That's the bottom line.

Why more plant-based options are sprouting up on mainstream menus

Why more plant-based options are sprouting up on mainstream menus

Approximately 87 percent of Americans consume plant-based proteins, and nearly two-thirds do so at least once a week.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

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.

Illinois mandating food-allergen training, who's next?

Illinois mandating food-allergen training, who's next?

States are starting to mandate allergen training, but forward-thinking brands are doing it on their own.

Lawsuit against Chef Jamie Oliver may change how brands label 'gluten-free' recipes

Lawsuit against Chef Jamie Oliver may change how brands label 'gluten-free' recipes

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 are in fact "certified" as gluten-free. The suit goes further to claim that Oliver is infringing on its trademarked seal.

Chipotle and the 'elephant in the dining room'

Chipotle and the 'elephant in the dining room'

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?

In pictures: Global restaurant execs in London: Part 1

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.

NRA 2017 in photos: Editors share top highlights

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.

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.

Why 367 more days? A debriefing on the menu labeling delay

Why 367 more days? A debriefing on the menu labeling delay

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their path on it.

Will menu-labeling requirements be delayed — again?

Will menu-labeling requirements be delayed — again?

It seems seven years weren’t enough for members of The National Association of Convenience Stores and the National Grocers Association to become compliant with the federal menu-labeling requirements, scheduled to take effect May 5.

How the menu-labeling ruling will drive traffic to fast casual brands

How the menu-labeling ruling will drive traffic to fast casual brands

While many brands are worried about how the regulation requiring them to display nutritional info will affect their businesses, brands associated with a health halo see the ruling as a way to even the playing field.

Spring flavors now trending: Cherries, hot sauces and unicorns?

Spring flavors now trending: Cherries, hot sauces and unicorns?

Menus across the globe are featuring a few spring trends this season, including ethnic flavors, fresh fruits and veggies, and innovative sauces.

Free webinar: Is your franchise marketing strategy hurting or harming your brand?

Free webinar: Is your franchise marketing strategy hurting or harming your brand?

How is your brand coming across with potential and existing franchisees? If you aren't sure or don't have a well-crafted strategy based on proven best practices, join us for this free webinar, "Harnessing the power of a centralized franchise marketing strategy."

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

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 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

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.

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