Fast Casual
When SuViche first opened in Miami in 2010, the cofounders wanted to do something completely different than what was already available in the marketplace. Their idea? A niche menu—Peruvian-Japanese cuisine in the form of sushi, ceviche, and various specialties, all of it developed by renowned...
Read Full Story // read more about: Sam Oches
Consumer Trends
When it comes to menu invention, the ceiling is the roof, as Michael Jordan might say. Adventurous consumers, increased access to lesser-known ingredients, and chef influence have created the perfect storm for bold flavors, daring carriers, and an elevated dining experience. Brands are creating...
Consumer Trends
There was a time when kids’ meals were for kids. The success of each meal was roughly equivalent to the coolness quotient of the freebie toy multiplied by the sugar, fat, and calorie totals from the once-requisite burger, fries, and soda. These days, however, kids’ meals are increasingly for...
Web Exclusive
Many restaurants have a love story behind them. But Avocaderia’s romance is an unusual one. Founder Francesco Brachetti fell in love with avocados when he was living and working in Mexico City. He had never eaten one in his native Italy, where they are not part of the pantry. He was taken with the...
Industry News
The New York City food company made popular by the Seinfeld TV series has filed for bankruptcy protection. Soup producer and marketer Soupman filed for protection Tuesday, though the company says it has secured a new $2 million bankruptcy loan to finance its working capital needs and allow business...
Read Full Story // read more about: Alex Dixon, Finance, SoupMan
Industry News
Just in case Panera Bread needed any justification for its headfirst dive into digital, the fast casual can now point to one very convincing factor. Or a billion of them.  Panera announced Wednesday that digital sales, including mobile, web, and kiosk, surpassed $1 billion on an annualized basis....
Outside Insights
We’re in a tough business. The fast-casual industry is exciting, but it's hard work and more competitive than ever. It's a constant battle for a share of customer traffic that can be fickle. It’s common knowledge that more that 25 percent of restaurants close the doors within a year. To help you...
Industry News
Buffalo Wild Wings is getting back to its counter-service roots. This summer, two small-format restaurants, called B-Dubs Express, will open as pilot stores in the Minneapolis metro market. Each location is around 2,500 square feet and seats 35—50 guests. The brand says the concept is inspired by a...


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.