Cali toasts new beverage concepts


DRNK coffee + tea and Qwench juice bar are Hollywood-born concepts that have opened in 11 locations.


Should you lease or purchase commercial space for your restaurant business?

The decision to lease or to purchase commercial property is not always clear cut. When making the decision to purchase or lease, don’t buy simply for the sake of owning real estate.

Menu labeling mandate pushed back one year

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.

Science of bread innovation: enzymes driving quality

Current enzymes are replacing older pre-existing chemical compounds to create “clean” labels, while developing softer breads with a longer shelf life.

Picture perfect GMO fruit can reduce food waste

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.

Blog: Nostalgia, classic American fare, value trending on summer menus

Taking inspiration from the desserts your mother packed into your lunch and the graham cracker crust baked into your grandmother's pies, QSRs are twisting classic sweets to form new ice cream flavors, iced tea and slushy drinks to cool down your summer.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

Taco Bell testing alcohol, redesign: Is it rebranding as fast casual?

Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.

Restaurants hitting home runs in baseball stadiums

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans’ traditions.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

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Rip'n Chick'n back at Popeyes Louisiana Kitchen

Popeyes Louisiana Kitchen is bringing back one of its popular LTOs — Rip'n Chick'n

Dunkin reports positive Q2

Total company revenues increased 10.7 percent. Revenue increases were due primarily to increased royalty income as a result of systemwide sales growth and more.

Marble Slab success ends 5-year sales decline

The significant turnaround in sales, the brand said, is a testament to increased customer satisfaction and an overall increased value proposition.

Wage victory leads to $15 an hour for New York restaurant workers

The wage increase will result in a more than 70 percent hike in workers' earnings, from the original $8.75 an hour.

Cinnabon relaunches Cinnabon Stix nationwide

Cinnabon Stix are made from dozens of thin layers of Cinnabon signature dough, twisted and rolled in Cinnabon Makara cinnamon and sugar.

Captain D's attributes Q2 success to menu innovation, redesigned stores

Captain D’s LLC achieved 5.2 percent same-store-sales growth for the second quarter of 2015, marking the company’s 15th consecutive quarter of positive growth.

Dairy Queen unveils DQ! Bakes Institute for quality, innovation

The DQ Bakes! Institute will highlight innovations coming from the new DQ oven including desserts, sandwiches and snacks made to order and customized to a fan's taste.

Popeyes extends Bahamas Bowl sponsorship, inks multi-unit deal

The second Popeyes Bahamas Bowl is scheduled for Dec. 24 at the Thomas A. Robinson National Stadium in Nassau.

Technomic report delves into the 'what & why' of additive-free food

The challenge to operators is making the right decisions that will resonate with their consumers and be a good long-term fit for the brand.

Former Wendy's counsel joins Burger King legal team

Heather Darden, who has more than 12 years of experience in the QSR food industry, joins GPS Hospitality from SunTrust Bank.

Is QSR-plus the answer for struggling QSRs?

Technomic Executive Vice President Darren Tristano believes the key for struggling QSR brands is to create a space in the QSR-plus niche, rather than imitate fast casuals.

Wienerschnitzel offers classics under $1 for National Hot Dog Month

Fans can order Wienerschnitzel’s original Chili Dog, Mustard Dog, or Kraut Dog for 99 cents each.

Subway suspends Jared after child pornography investigation

The chain "suspended its relationship" with spokesperson Jared Fogle following an FBI raid of his Indiana home, which has not resulted in a charge or an arrest.

Villa Italian Kitchens partners with Monin to offer customizable drinks

Villa Italian Kitchen is allowing guests to customize their drinks by letting them add a "Flavor Shot" of Monin Gourmet Flavoring to any fountain beverage, including iced tea, soda or lemonade

Sea Salt Caramel, Graham Canyon now available at Bruster's

Bruster’s Real Ice Cream has two new LTOs just time for summer—Sea Salt Caramel and Graham Canyon.

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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.