Commentary: Restaurants and the new calorie police

It is too early to completely reformulate consumer favorites into healthier items, but not too early for some menu evolution.

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

Catering book to focus on growing channel

by Valerie Killifer — Editor, FastCasual.com

MonkeyMedia Software CEO Erle Dardick presents his perspective on how multi-unit restaurant operators can create a new revenue stream through catering sales.

Tossed readies for coast-to-coast expansion

March 28, 2011

Tossed has announced the signing of a franchise agreement with a Los Angeles-based investor group. The signing will turn Tossed into a nationwide operation…

GrubHub, OLO team up to create online ordering platform

March 28, 2011

Web and mobile service provider GrubHub has signed a business partnership with OLO Online Ordering to integrate OLO's list of restaurant menus on its site…

BBI’s Dixie Cream Donuts inks Middle Eastern deal

March 24, 2011

Beautiful Brands International has signed an agreement with Khalid Al-Sudairy to franchise and open at least 40 Dixie Cream Donut Company stores in Saudi…

Technomic: Distributor vs. branded manufacturer competition increases

March 24, 2011

Recent research conducted by foodservice consultants Technomic reveals restaurants’ preferences in manufacturer versus distributor brands. Specifically, the…

Study: Managers to hire, pay more in Summer '11

March 24, 2011

A newly released summer job survey commissioned by SnagAJob.com predicts that hiring managers with available jobs expect to be paying an average of $10.90 this…

U.S. restaurants join Japan earthquake relief effort

by Kim Williams — Reporter, NetWorld Alliance

Chains and independents are sponsoring promotions and contributing funds to help with the earthquake/tsunami recovery.

GE Capital, Franchise Finance gives Five Guys $100 million boost

March 23, 2011

GE Capital, Franchise Finance has provided a $100 million credit facility to Five Guys Holdings Inc., franchisor of Five Guys Burgers and Fries. The facility…

Former Chipotle employees in D.C. protest recent firings

March 23, 2011

According to the WashingtonPost.com, about 40 former employees of Chipotle restaurants throughout Washington D.C. gathered Wednesday to protest terminations…

Buffalo Wild Wings tackles football stand-off

March 22, 2011

When basketball fans cheer on their college teams this week, they may notice a seemingly out-of-place advertisement from Buffalo Wild Wings. During one of its…

Daphne's California Greek unveils new brand identity

by Valerie Killifer — Editor, FastCasual.com

The former Daphne's Greek Cafe has changed its logo, name and corporate culture since August 2010.

Business intelligence solutions shed light on fast casual operations

by Kim Williams — Reporter, NetWorld Alliance

Potbelly, Panera Bread and zpizza are just a few of the restaurant chains utilizing new solutions offered by business intelligence providers.

Chipotle Mexican Grill to announce Q1 results

March 21, 2011

Chipotle Mexican Grill will host a conference call to discuss its first quarter 2011 financial results April, 20 at 4:30 p.m. Eastern time. A press release…

Grimaldi's founders plan fast casual burger concept

March 20, 2011

Grimaldi’s Pizzeria has announced its current expansion plans that call for new locations in Dallas, West Palm Beach, Fla., and various other sites.

Greenopia ranks top green restaurant chains

March 20, 2011

Greenopia, which researches eco-friendly retailers, services and organizations, has recently named its most sustainable restaurant chains.

Garden Fresh to deploy Envysion surveillance system

March 20, 2011

Envysion Inc. has announced that Garden Fresh Restaurant Corp. has selected Envysion as its exclusive video surveillance provider and is deploying Envysion…

Cut costs by trimming fees

In these trying times, every penny added to the bottom line counts heavily toward profitability. We search in ways to cut costs while still giving the customer…

Saladworks executive team to visit outer markets

March 17, 2011

Three members of the Saladworks executive leadership team, including the concept’s founder and CEO, are visiting new franchisees in their markets as part of…