Atlanta native Felicia Parks joined the army when she was just a teenager. After four years in the military—including a stint in Panama—she moved into government work. Still, Parks had aspirations to become a business owner, so with the help of her two sons, she became a Jimmy John’s franchisee....
Industry News
In an effort to bring in roughly 14,000 new delivery drivers by the end of this year, Pizza Hut expects to hire nearly 3,000 new drivers per month. The hiring will be based on the needs of each individual restaurant and market, and will include both full and part-time positions. In addition to...
Industry News
Papa John’s customers can now order pizza while browsing social media. The brand’s national Facebook page now features a “Start Order” button, which gives customers the chance to order pizzas, desserts, and sides through Facebook. When ordering through Facebook, customers will receive 25 percent...
Industry News
Chick-fil-A has an answer to the take-out craze: Family Style Meals. Starting Monday in Greensboro, North Carolina, Phoenix, and San Antonio, the brand is testing meal kits, including new sides, to meet a growing consumer demand it says affects nearly 40 percent of current dinner customers. Thirty-...
Fast Casual
Some restaurant concepts get their start as a food truck. Others start as a traditional standalone on a busy commercial drive, while still others start as a walk-up window in a tiny, urban, hole-in-the-wall space. But for one popular concept in Los Angeles, the origin story not only goes back to...
Read Full Story // read more about: Sam Oches
“Franchise” can be a loaded word. Say it to an industry executive, and she’ll call it an efficient vehicle to building a fast-food empire. Bring it up with a local-loving consumer, and he’ll peg it as a threat to independent restaurants. As for an aspiring operator, he might extoll the benefits of...
Outside Insights
The Better Care Reconciliation Act (BCRA), which is the Senate GOP’s response to the House GOP’s original healthcare bill aimed at repealing the Affordable Care Act (ACA), still needs to be voted on in the Senate, so its fate remains uncertain. However, it’s important restaurant owners understand...
Web Exclusive
At a time of high turnover and increased competition in the era of the gig economy, quick-serve companies are looking for alternative incentives and perks to attract and retain loyal employees. From free coffee to education benefits, quick-serve establishments are investing in their employees in...


The second half of 2016 was filled with change, from the election of Donald Trump to the injunction of the widely debated new overtime regulations, permeating the small business environment with uncertainty.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
There was a time when kids’ meals were for kids.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
Enterprise systems are more advanced than ever. Not only do they provide vital business information, but they can also make maintaining a consistent menu database across the brand easier than it’s ever been.
Consider it Subway's new duds to the biggest party in foodservice.