Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

The wait is over: FDA issues final menu labeling regulations

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

How to make sure your dishes are properly sanitized

Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed to disinfect hands between loads.

What's in your kitchen?

Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

McDonald's turnaround plan: 'Get closer to the customer'

McDonald's CFO said the company is behind some competitors in the digital space and is therefore investing at an 'accelerated rate' to get enhancements to the market.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

Sonic franchisee's marketing shift doubles sales of LTO burger

Kergan Brothers' Who Dat burger joins its Rajin' Cajun burger as a football season LTO, generating higher ticket and traffic counts.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Popeyes cites 'superior' real estate focus as driver of new unit profit growth

The chain outperformed the overall QSR category by 6 percentage points in Q3.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

Tillster CEO: Restaurant industry in first phase of mobile payments

The technology should have maximum utility for consumers, such as ordering and loyalty; payment alone isn't enough.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Next up for QSR: Adaptive drive-thru digital menu boards

Given that almost two-thirds of sales come from drive-thru customers, this segment represents the single largest opportunity to improve revenues and profitability in QSR.

Mobile payments: Where the consumers are going

To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.

The latest green trend: Compostable containers

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.

Wendy's plans to refine value messaging after 'challenging' Q3

CEO admits to winning some share from a struggling McDonald's.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

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