These fast casuals are getting innovative with crowd-pleasing seafood dishes.
Operators tackle the nation’s food-waste problem, which isn’t just good for the environment—it also makes good business sense.
Chef Mark Peel has big plans for his elevated fast-casual concept.
With fast casuals diving into the fray, seafood options in the limited-service restaurant industry are going upscale.
There are now 23 trucks in 12 cities and one brick-and-mortar location in Los Angeles.
The brand that helped launch the fish-taco craze is still going strong.
Less than two years after it opened in Ohio, Chipotle's burger joint is kaput.
How Church’s Chicken pairs its fried chicken with unique sides.
Brands once again turn to value menus to attract customers. But is it still the best strategy?
Let these three outside-the-box sides from around the industry give you some inspiration for your own side menu.
French fries may dominate the side menu at most quick serves, but new ingredients, toppings, and platforms are reinventing the category.
In our second-annual 40/40, we offer a completely fresh set of 40 fast casuals with the potential to be the next big thing.
Premium coffee is more accessible and in demand than ever before, leaving both customers and operators with a plethora of coffee options.
These drinks take flavor inspiration far beyond the typical cup of coffee.
The growing brand sources 100 percent of its beans directly from farmers.
The 250-unit franchise offers something for everybody, and strives to be "fun and unintimidating."
The director of strategic marketing for Red Diamond shares her thoughts on the white-hot industry.
Zucchini fries, roasted broccoli? PDQ takes the same creative approach with its sides as it does its menu.
The fast casual’s side menu features pomme frites, buttermilk broccoli salad, sweet potato casserole, and sweet corn fritters, among other things.
Three restaurant leaders offer their takes on restaurant automation and the new technologies that could take employees out of the equation.
Announcing this year’s cities for the exciting fast-casual networking series.
Her brother Fred DeLuca started the sandwich chain more than 50 years ago. Now Subway CEO Suzanne Greco is ready to take it to the next level.
All of the numbers and insights you need to know about the best drive-thru operations in the U.S.
High-quality food, friendly service, accurate orders, and 'respectfully urgent' speed define the industry leader's approach.
The thriving chain reinforces a culture built around speed by recognizing great performers and measuring actual throughput.
When it comes to delivering food with a smile, the chicken brand remains in a class of its own.
Excellent execution is the foundation for each and every restaurant’s success.
The fast food giant is leveraging the latest digital technology to enhance its drive-thru performance.