Outside Insights
Online reviews are the bread and butter of any successful restaurant. In today’s connected world, 60 percent of consumers read online reviews before choosing a place to grab breakfast, lunch, or dinner. Surprisingly, people also tend to prefer reviews written by customers, as opposed to food...
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Chipotle Mexican Grill
Industry News
Shares of Chipotle dropped more than 5 percent Tuesday after reports of norovirus surfaced at a Virginia restaurant. The Sterling location closed after customers complained of getting sick, including cases of vomiting, diarrhea, severe stomach pain, nausea, dehydration, and even two...
Franchising
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
Franchising
“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...

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Customers Want DeliveryPanera Bread recently made headlines (again) by announcing its plan to hire 10,000 new employees by end of 2017 to support delivery services. Panera forecasts that delivery will add $250,000 per year to each store's annual revenue.The writing is on the wall.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
There was a time when kids’ meals were for kids.
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
Consider it Subway's new duds to the biggest party in foodservice.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
Today’s fast-casual industry is at the leading edge of breakfast innovation.