McDonald’s, Yum!, Starbucks on 2011 Fortune 500 list

May 5, 2011

The annual Fortune 500 list, which ranks America's largest corporations by revenue and profit, was released Thursday.

Restaurant concepts expand on foreign shores

by Valerie Killifer — Editor, FastCasual.com

With their sites set on international ground, restaurant chains prove it’s a small world, after all.

Executive Summary: Restaurant State of the Industry Report 2011, Part I: Food and Beverage

This Executive Summary, written by Fast Casual editor Valerie Killifer, summarizes the findings of the new 109-page report "Restaurant State of the Industry…

Presented by FastCasual.com

Fast Casual publishes Restaurant State of the Industry 2011, Part 1: Food and Beverage

May 1, 2011

FastCasual.com has announced the publication of its "Restaurant State of the Industry 2011, Part 1: Food and Beverage" report, a 109-page research document…

NRA: Restaurant same-store gains strongest since ‘07

April 28, 2011

Bolstered by solid improvements in same-store sales and customer traffic levels, the outlook for the restaurant industry continued to strengthen in March…

Webinar to discuss emerging trends in foodservice

April 28, 2011

Empathica and FastCasual.com will present a roundtable webinar May 12 discussing the five emerging foodservice industry trends. The webinar, "Emerging Trends…

10 popular gluten-free menu ideas

by Betsy Craig — pres, menutrinfo.com

For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for…

Subway, Starbucks leapfrog Burger King, Wendy’s in sales

April 26, 2011

Specialty coffee drinks and sandwiches have officially become an American staple alongside burgers and shakes. Technomic's listing of the top 500 restaurant…

Consumers list Coca-Cola, Starbucks as most relevant brands

April 25, 2011

According to Bevnet, Brodeur Partners, a strategic communications company, recently released the results of a survey that assessed the "relevance" of brands to…

Hay Group & CRCA: Restaurant salary freezes thawing

April 24, 2011

According to a recent survey released by management consulting firm Hay Group and the Chain Restaurant Compensation Association (CRCA), the restaurant industry…

Nutritional calculators: The diner's guide to healthy eating

by Kim Williams — Reporter, NetWorld Alliance

Restaurants are embracing consumers' demand to know more.

Why Parents Love Menu Labeling

by Betsy Craig — pres, menutrinfo.com

Why Parents Love Menu Labeling

Tiki, sangria, kombucha oh my!

by Suzy Badaracco — President, Culinary Tides Inc

Winter is to spring as the economic crisis is to the recovery. And thank goodness spring is finally here.

Technomic: Lower calorie items more available

April 7, 2011

Recent research conducted by Technomic finds that more restaurant chains are providing menu items with fewer than 550 calories.

Macro trends to shift thinking in fast casual

More modern and creative cuisine and beverages to make fast casual menu appearances.

GE Capital: Expect slow, steady restaurant industry gains

April 3, 2011

GE Capital, Franchise Finance held its Restaurant Leadership Conference last week. The conference included results from the 21st edition of the Chain…

NRA: Restaurant capital spending outlook at a 40-month high

March 30, 2011

The National Restaurant Association's Restaurant Performance Index (RPI) indicated continued improvement in February, with higher sales and traffic levels, as…

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.