- WHITE PAPERS
Following a global commitment to sustainable fishing practices, McDonald's Spain will be the first restaurant chain to include Pacifical skipjack tuna certified by the Marine Stewardship Council on its national menu.
New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.
Thanks to built-in GPS capabilities, smartphones have the ability to determine a user's location, and restaurants are learning to use that to reach their customers through notifications, which ultimately increases their bottom lines.
Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.
Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Industry research leader IBISWorld’s Juice & Smoothie Bars market research report pegs its size at over $2 billion.
Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.
Fast casual operators want to reward guests with more than food. There are new loyalty program trends to attract new customers, boost revenues and provide memorable experiences for guests.
Email is ubiquitous personally and professionally, which means email marketing is far from dead.
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.
Dunkin' Donuts has launched its #DDCoffeeJoy photo and video contest for the chance to win special holiday presents, including one dozen JetBlue travel certificates.
Wendy's announced the public release of its Supplier Code of Conduct, which takes into account the current best practices and standards of Wendy's supply chain and also identifies future aspirations to encourage continuous improvement in a meaningful way.
Dunkin' Donuts announced that beginning Nov. 30 and continuing through December guests may enjoy a discount on espresso beverages with the brand's first National P.M. Latte and Macchiato Break.
Jack in the Box announced that it is switching to 100-percent cage-free eggs by 2025.
Villa Restaurant Group's Villa Italian Kitchen restaurants are kicking off the first-ever "Pizza with Purpose" campaign with a "Peace, Joy & Pizza" Sweepstakes.
Bruster’s Real Ice Cream is adding limited-time seasonal treats to its menu in December. Its franchisees have reported 11 straight quarters of same-store sales growth.
Krystal is offering Sprite Cranberry for the holidays, and a collectible plush Coca-Cola bear donation will be made to Toys for Tots for each special drink sold.
Wienerschnitzel has introduced the first ever Wiener Wednesday, when guests can enjoy 99-cent Chili Cheese Fries on Nov. 25.
Dunkin' Donuts is testing mobile ordering in Portland, Maine, and delivery service in Dallas.
U.S. District Judge Tanya Walton Pratt sentenced former Subway spokesperson Jared Fogle, 38, to a prison term of more than 15 years today.
A Washington, D.C., startup company will soon launch a mobile dining app designed to give customers and restaurants more control, choice and convenience.
Revel System, a point-of-sale system made for the iPad, announced that Cinnabon has selected it as its POS strategic partner.
Total revenue increased to $23.8 from $17.4 million for the fourth quarter of fiscal 2014.
Taco Bell will raise and rehabilitate the world's first Taco Bell restaurant from its 53-year-old foundation in Downey, California, and relocate it to the Taco Bell headquarters in Irvine, California, saving it from impending demolition.
Dinova reported that corporate spending in restaurants increased 9.7 percent year-over-year in the third quarter of 2015.
Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.