Russo's heats up the Middle East

July 5, 2016

Chef Anthony Russo, founder and CEO of the two chef-driven concepts, Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced the brands…

The case for sustainability: 4 considerations for restaurants

All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI.

Nature's Table serves up new location in downtown Orlando

June 30, 2016

Nature's Table, a fast-casual restaurant focused on fresh and healthy dining, announced the opening of its newest location , this one is located inside the…

b.good partners with local farmers for a good cause

June 30, 2016

b.good is developing its own urban farm and states it is the first fast casual restaurant to undertake such an initiative.

Survey finds the food and beverage industry in poor shape

June 29, 2016

Inefficiency and carelessness are plaguing the food industry, according to a survey of more than 200 independent restaurants and chains by collaborators Oracle…

IntelliDish coming to a commercial kitchen near you

June 29, 2016

The Diversey Care division of Sealed Air is rolling out a commercial dishwasher operating system, IntelliDish. The system is designed to ensure dishwasher…

Newk's Eatery announces central Florida expansion

June 29, 2016

Newk's Eatery is expanding into Central Florida with plans to bring 10-12 corporate-owned locations to the Orlando area over the next five years, according to…

[FREE WEBINAR] Food Transparency and Simplified Ingredient Lists: Trends and Tips for Understanding the 'Clean' Eating Movement

June 24, 2016

The demand for a pared down ingredient list for restaurant menus is being influenced by millennials and Generation Z, who crave authenticity and transparency.

Dig Inn CEO takes 'disruption' to a new level

by Cherryh Cansler — Editor, FastCasual.com

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…

How embracing humane animal practices enhances profits

by Joseph Grove, Contributing Writer — Founder, Orchard Content

When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good…

NRA 2016 focuses on sustainability, technology

by Katy Jones — VP of Marketing, FoodLogiQ

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to…

Organic soda fountains now available to restaurants nationwide

May 5, 2016

Tractor Soda Co, which produces100-percent certified organic, non-GMO fountain soda, has begun national distribution thanks to its partnership with Dot Foods…

Gone fishing: Why LSRs are angling for seafood

by Cherryh Cansler — Editor, FastCasual.com

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

True Food Kitchen gets REAL

April 1, 2016

Those that earn sufficient points in the areas of Responsible (nutrition), Epicurean (preparation), Agricultural (sourcing) and Leadership (going above and…

California green-lights $15 minimum wage

March 31, 2016

California lawmakers are signing off on a bill to boost the state'’s minimum wage to $15 within six years.

McAlister's Deli going green with new tea options

March 29, 2016

McAlister's Deli has added green tea and mango flavor green tea to the menu.

Caging your losses: How controlling loss can offset costs of using cage-free eggs

While restaurant owners and operators can try to pass price increases to customers, recent media reports suggest that although consumers are willing to pay…

HMSHost to transition to cage-free eggs in US restaurants

March 16, 2016

Global restaurateur HMSHost will be sourcing cage-free eggs in its airport and motorway restaurants.

Roti to use 100% grass-fed beef

February 25, 2016

Roti Modern Mediterranean will begin serving grass-fed beef Feb. 29.

Cousins Subs raises $3,600 to support youth education, wellness

February 24, 2016

The Cousins Subs Make It Better Foundation has gifted a total of $3,600 in grants to three nonprofit organizations.