Technomic releases Food Trucks Innovation Report

July 19, 2011

A new study by Technomic reveals good news for mobile food vehicles, as 91 percent of consumers polled who are familiar with food trucks said they view the…

Asians saying ‘Yes’ to more cheese

July 17, 2011

Pizza and cheeseburgers are getting so popular in Asia that the U.S. is exporting more cheese than ever, boosting commodity costs for companies such as Kraft…

Burke Corp. adds food technologist to R&D team

July 17, 2011

Burke Corporation has named Asia Haack as a food technologist in the meat manufacturer's Research and Development Department.

Turano Baking extends family to restaurant partners

by Barry Klein — Marketing Directo, Go Roma

Turano family members, including the younger generation, have become leaders in developing and testing innovative bakery products.

International KFC units deploy Kitchen Brains’ management app

July 11, 2011

Yum! Restaurants International, a division of Yum! Brands, has chosen Kitchen Brains' Quality Production Management (QPM) for some of its KFC international…

Are digital menu boards really that complicated?

by Scott Sharon — CEO, START

We all know there's a lot of differences between digital menu boards and traditional menu boards. They are new and there's a lot to learn, but are they really…

5 common mistakes made with safes

We work hard in the restaurant business to provide our customers the food they desire. With efficient operations, we have enough inventory to convert raw…

McDonald’s UAE delivery trucks to run on recycled vegetable oil

July 4, 2011

Dubai-based Neutral Fuels LLC will soon begin using recycled vegetable oil from McDonald's outlets throughout the United Arab Emirates to fuel the chain's…

Pop life: Doc Popcorn embarks upon aggressive expansion

by Alicia Kelso — Editor, QSRWeb.com

The kettle corn concept now has almost 30 units and more than 100 in development.

Burger King Canada opens three new 20/20 locations

June 29, 2011

As part of Burger King's expansion plan, Burger King Restaurants of Canada Inc. has announced the grand opening of three new restaurants at the Highway 40…

USDA: Why food commodity prices are rising

by Alicia Kelso — Editor, QSRWeb.com

Department's Economic Research Service report takes a look at reasons behind recent spikes.

NPD Group: Restaurant visits up for dinner

June 26, 2011

After several years of traffic declines, visits to restaurants during dinner time increased over the last three quarters, according to foodservice market…

Revisiting Restaurant 101: Three basics that’ll make you pay attention again

by Rob Connelly

Our industry is experiencing a renewed emphasis on the core principles of business, likely due to the high volume, high turnover nature of the QSR category.

KFC names Henny Penny as Supplier of the Year

June 19, 2011

Eaton, Ohio-based Henny Penny Corporation has been named a Yum! Brands' STAR Award recipient as KFC's U.S. Supplier of the Year for 2010.

Heinz Dip & Squeeze packet recognized for innovation

June 13, 2011

H.J. Heinz Company's new Dip & Squeeze Ketchup packet, that allows for both dipping and squeezing and holds three times as much as the traditional Heinz…

KFC UK earns Red Tractor certification

June 8, 2011

KFC U.K. has received the Red Tractor certification, which ensures KFC's chicken products have been sourced under stringent safety, environmental and animal…

McDonald’s Europe switches to sustainable fish supply

June 7, 2011

Beginning in October, McDonald's Filet-O-Fish products in 39 countries throughout Europe will be certified as sustainable by the Marine Stewardship Council…

Krispy Kreme switching to cage-free eggs

June 6, 2011

Feeling heat from the Humane Society of the United States (HSUS), Krispy Kreme will soon switch its food supply chain to include cage-free eggs.

Commentary: Pizza Hut one of many chains helping with post-disaster efforts

Employee provides firsthand account of team's experience following the Joplin tornado, which included giving away more than 7,800 pizzas.

Cultivating innovation for the customer's benefit

by Rob Connelly

The key to valuable innovation – and ultimately success is commitment, which begins with asking the right questions.