[WEBINAR] Food transparency and simplified ingredient lists: Trends and tips for understanding the "clean" eating movement

Natural ingredients/minimally processed food is one of the top culinary trends in 2015 and 2016.The demand for a pared down ingredient list is being influenced by millennials and Generation Z, who crave authenticity and transparency.

Type: Webinar

Sponsor: Litehouse Foods




White Paper: Guidelines for Response to Vomiting and Diarrheal Incidents in Foodservice Establishments

It only takes a few enteric virus particles to infect an individual.

Type: White Paper

Sponsor: The Steritech Group




Preparation & Recovery for Flood Situations

Flooding can occur after heavy rains or when rivers and streams rise quickly. Large areas can flood in a short time, interrupting power and damaging property. The resulting floodwater may damage records, equipment, and food inventory, as well as cause structural damage.

Type: Special Report

Sponsor: The Steritech Group


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FEATURES


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.

Craft beer: Does it belong on pizza menus?

Two fast casual pizza executives discuss why craft beer is a staple on their menus.

Plenty of 'Hot' and 'Cool' at NAFEM '13

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

Mobile printer helps with line busting

Star's Jon Levin explains to Cherryh Butler, editor of fastcasual.com, how its new series of mobile printers can help retail and restaurant staff quickly checkout or serve customers.


NRA 2012: Online ordering

Noah Glass, founder of web-based online ordering provider OLO, discusses online ordering trends during the 2012 NRA Show in Chicago.


NRA 2012: LevelUP

Michael Hagan, COO of LevelUp, discusses the company's mobile payment and loyalty app during the 2012 NRA Show. The app is the second largest of its kind geared toward the restaurant industry.


NRA 2012: PeopleMatter HR solutions

PeopleMatter founder Nate DaPore, and Marley Hodgson, founder of Mad Greens, discuss the PeopleMatter HR SaaS solution. In February, PeopleMatter also launched its Scheduling module, which enables labor forecasting and communication among restaurant employees.


NRA 2012: Trends in fast casual

Jeff Allen, US Foods director of emerging concepts, discusses three trends in fast casual during the 2012 NRA Show. The trends are: supply chain optimization, marketing through social media and QR codes, and food quality and innovation.


NRA 2012: US Foods

US Foods' top chef Mark Eggerding discusses culinary trends in foodservice and what the company is going to help restaurants stay relevant.


NRA 2012: Front Flip

Front Flip founder Sean Beckner talks about the new customer engagement platform created to help restaurant operators attract and retain guests. Front Flip was an exhibitor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.


NRA 2012: Hot Head Burritos

Ray and Cynde Wiley, the founders of Dayton, Ohio-based Hot Head Burritos, talks about brand strategy and growth.


Pizza Executive Summit: 'It's hip to be Foursquare'

Social media was a hot topic this week at the Pizza Executive Summit in Chicago, where operators heard from a variety of professionals who use it to help grow their businesses. "You have to incent people to kind of interact...

PRSC: Using social media as recruitment, brand messaging tool

Mary Ellen Slayter, senior editor of SmartBrief, led a panel discussion titled "Taking the Social Media Leap" at People Report's Summer Camp Workforce Symposium in Dallas last week. Panelists talked about their experiences with intranets, social media policy and viral...

NRA 2011: NEC's digital sign for drive-thru

The ultra-large set of panels is found at various McDonald's locations across the United States. The deployment was the largest in the world.


NRA 2011: Mixer promises consistent dough

Thinking Foods believes it has developed the ultimate solution for dough that comes out right, every time.


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