Bojangles' expands footprint in Kentucky, West Virginia

July 13, 2015

The brand intends to open at least 50 new locations in 2015.

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

July 13, 2015

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.

ICXSummit15: From scavenger hunt to Skydeck, the highlight reel

by Christopher Hall — w, t

From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the…

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…

Dunkin' franchisee to add 22 stores to Virginia

July 10, 2015

The franchisee expects to add 22 stores over the next eight years in selected Virginia territories, the third exclusive development region granted to TBG FAC…

Dairy Queen re-opens UAE store with plans to expand

July 10, 2015

Bajco Gulf is scheduled to develop a minimum of 20 locations across the territory over the next five years.

Former Wendy's counsel joins Burger King legal team

July 10, 2015

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

Dunkin' to open 51 units in Virginia

July 9, 2015

Dunkin’ Donuts has signed a franchising agreement with seven franchise groups.

Is QSR-plus the answer for struggling QSRs?

July 9, 2015

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…

Menu labeling mandate pushed back one year

by Betsy Craig — pres, menutrinfo.com

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…

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the…

Wienerschnitzel offers classics under $1 for National Hot Dog Month

July 9, 2015

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

Enplug gives restaurants free TVs for service switch

July 8, 2015

In correlation with the release of its new app, Enplug, creator of operating systems for displays in businesses, is giving away 20 free TVs to restaurants that…

Delaget launches restaurant revenue recovery software

July 8, 2015

Employee theft is rampant in the industry, costing each multi-unit restaurant an estimated 5 to 7 percent in annual revenue.

Same-store sales increased for 15 consecutive months, NRA reports

July 8, 2015

Despite softer same-store sales and customer traffic levels in May, the National Restaurant Association’s Restaurant Performance Index showed positive growth.

Coffee, donut, ice cream shops leading employment gains

July 8, 2015

Job growth within the restaurant industry was broad-based in the first half of 2015, with several of the major segments registering strong gains.

Subway suspends Jared after child pornography investigation

July 8, 2015

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.

Foodservice industry to hit $1.1T by 2022, report says

July 8, 2015

New research reveals big growth ahead.

New filters promise to 'lower water costs, reduce kitchens' carbon footprint'

July 8, 2015

Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving…

Science of bread innovation: enzymes driving quality

by Darrel Suderman — President CEO, Food Technical Consulting

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