Now trending: Why unique chicken wing flavors are hot

by Cherryh Cansler — Editor, FastCasual.com

While hot wings and barbecue flavors are some of the most popular flavors, fast casual brands, such as Wing Zone and Naked Chicken, are getting more creative.

Is dog food the next menu trend?

July 24, 2015

The menu of one Washington D.C. Metro-area restaurant, Art and Soul, boasts some unusual items – Bowser Beer and a steak "good enough for a human."

Food trumps price point in QSRs, fast casuals

July 23, 2015

ZenMango has released the 2015 Leaky Bucket, a study pinpointing specific, actionable steps brands can take to reduce their "leak." The 2015 study measures…

The Evolution of Fast Casual

Fast casual restaurants, with their upscale ambiance and promises of higher quality food, continue to be the driver of restaurant industry growth, but as more…

Subway, Chipotle generate most buzz in Q2

July 20, 2015

Buzz Score asks respondents, "If you've heard anything about the brand in the last two weeks, through advertising, news or word of mouth, was it positive or…

Restaurant industry will dominate Turkey, Austria to 2019

July 17, 2015

Restaurants will remain the dominant channel in Turkey and Austria while the fastest-growing channel is expected to be travel for Turkey and the welfare and…

Rain impacts June restaurant sales

July 16, 2015

Though sales comps were positive overall, performance varied across the U.S. based on how much it rained in different areas.

Technomic report delves into the 'what & why' of additive-free food

July 13, 2015

The challenge to operators is making the right decisions that will resonate with their consumers and be a good long-term fit for the brand.

ICXSummit15: From scavenger hunt to Skydeck, the highlight reel

by Christopher Hall — w, t

From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the…

Same-store sales increased for 15 consecutive months, NRA reports

July 8, 2015

Despite softer same-store sales and customer traffic levels in May, the National Restaurant Association’s Restaurant Performance Index showed positive growth.

Coffee, donut, ice cream shops leading employment gains

July 8, 2015

Job growth within the restaurant industry was broad-based in the first half of 2015, with several of the major segments registering strong gains.

Foodservice industry to hit $1.1T by 2022, report says

July 8, 2015

New research reveals big growth ahead.

Butterball releases turkey breakfast ideas in wake of growing restaurant trend

July 7, 2015

Breakfast remains the industry’s fastest growing daypart, with Mintel expecting the market to grow by more than $10 billion in the next five years.

Dickey's CEO named Southwest Region Entrepreneur Of The Year

July 2, 2015

EY has named Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants, as a recipient of the EY Entrepreneur Of The Year Award in the Southwest region.

Report: Sandwiches still rule menus, homes

July 2, 2015

Roughly 79 percent of all adults have eaten a sandwich in the past seven days, according to data published in the all-new Packaged Facts report, "Sandwiches…

Rave's Randy Gier named Southwest's Entrepreneur of the Year

July 1, 2015

EY has named Randy Gier its Entrepreneur Of The Year for the Southwest region.

Zaxby's partners with Buxton to drive growth

July 1, 2015

Buxton's customer analytics solutions will allow Zaxby's to base market planning and franchise development decisions on in-depth customer insights for each…

Vote now: Who are fast casual’s most influential people?

July 1, 2015

The editors of Fast Casual are accepting nominations for The 2015 Fast Casual Top 25 Movers & Shakers through Aug. 3.

Peapod.com debuts farm box produce service

July 1, 2015

Peapod.com is delivering local farm produce via a new service called Peapod Local Farm Box this summer in nearly a dozen states.

EuroBake unveils artisanal buns for growing gourmet burger trend

June 25, 2015

Americans ordered 9 billion burgers at restaurants in 2014, a 3-percent increase from the previous year.