Articles from the April 2017 issue

Despite slow beginnings, Luna Grill is well on its way to national prominence.

As more consumers come to favor simple, unadulterated foods, how can quick serves respond? Start with these three guidelines.

Everything at Mulberry & Vine is meant to support health while still being very tasty and satisfying.

For restaurants considering a smart safe, the first step in the process involves research.

After 15 years working with franchisees from the C-suite, a newly minted Dog Haus operator moves to the frontlines.

Leading chains like Moe's and McAlister’s Deli are improving their menus through social media analytics.

More limited-service chains are focusing on mindfulness as a way to meet consumer demand for health.

While not technically a measure of healthfulness, transparency carries a perception of well-being for conscious consumers.

As any good operator knows, driving front-of-house efficiency has to be priority No. 1.

Asian Box delivers where many other restaurant concepts fail: healthy food that is authentic, too.

It is important for leaders within the quick service restaurant industry to understand the employee onboarding process.

Operators are answering customers’ calls for clean-label foods with fewer additives and preservatives.

Carolyn Corcoran, executive chef of Native Foods Café, explains how to develop tasty comfort foods that are also vegan.

From increased sales to an improved diner experience, restaurant tech stands to benefit both restaurant owners and their customers.

Fast casual 2.0 chains are going after the evening daypart with an arsenal of plated meals, craft beverages, and linger-worthy ambiance.

Two veterans of the Chicago restaurant scene pair up for an interpretation of the classic diner.

Here's how restaurants can reinvent traditional combos to drive business in their outlets.

The California brand is a destination for seasonal food and refreshments.

Fresh To Order expects to have 17 units running by the end of 2017, and another 11 are in various stages of development.

The Back of the House Inc. brand is leveraging its bountiful resources in expansion.

Larkburger stands out for its commitment to being different.

The build-your-own-sushi-roll concept has 11 locations, and is just getting started.

High quality, menu variety, and innovation are factors that set apart the fast casual.

Dog Haus has its sights set on hundreds of units.

Honeygrow was founded on the idea of pursuing a life surrounded by "the things that make us happy: cooking, music, and design."

The biggest test ahead: Supporting the organization and culture as Dos Toros moves into Chicago and other U.S. cities.

Success in California has given Cava Grill the go-ahead to pursue growth across the country.

Luke's Lobster is committed to quality as it continues to grow its beloved brand.

With experienced staff leading the way, the fast casual with culinary chops is spreading out.

Looking for the next big thing in limited service? These are the 40 fast casual 2.0 concepts with fewer than 40 units that we’d put our money on.

Twisted Root Burger Company emphasizes the customer experience in a market chock-full of other burger concepts.

Dig Inn may have started as a lunch and carryout destination, but it's working to beef up its daylong business.

Mendocino Farms is positioned to disrupt upscale casual dining in suburbia.

Homegrown Sustainable Sandwiches can see itself in every corner of the country.

Ingredients and transparency remain the hallmark of this fast casual 2.0 leader.

Need proof that rapidly growing &pizza is leaving a mark? Just check out the tattoos.

The fast casual 2.0 wants to be everywhere. With an investment from Danny Meyer and his Union Square Hospitality Group, we wouldn't bet against it.