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.
States are starting to mandate allergen training, but forward-thinking brands are doing it on their own.
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.
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?
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.
The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.
Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.
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.
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.
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.
Menus across the globe are featuring a few spring trends this season, including ethnic flavors, fresh fruits and veggies, and innovative sauces.
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."
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 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.
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.
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...
Several brands are adding healthier menu alternatives just in time to help customers make their New Year's resolutions.
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.
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.
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.