6 Steps For Insight Driven Menu Innovation

6 Steps For Insight Driven Menu Innovation

Intelligent menu design is a fact-based approach that replaces guesswork in the culinary development process with six steps you can follow to take your menu and offerings to new heights.

Type: White Paper

Sponsor: Custom Culinary


ZIVELO: Wayfinding

ZIVELO: Wayfinding

NAVIGATE YOUR WORLD WITH WAYFINDING KIOSKS FROM ZIVELO™

Type: Infographic

Sponsor: ZIVELO LLC


Gravies +1 Recipe Tool

Gravies +1 Recipe Tool

Beyond traditional menu applications, our gravies can be used as ingredients in signature items. Look inside for easy, on-trend ways you can customize gravies to create exciting menu items.

Type: Guide

Sponsor: Custom Culinary


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FEATURES


QSR trends-to-be: Native American novelties to fermented Finnish foods

QSR trends-to-be: Native American novelties to fermented Finnish foods

As a restaurateur, can you choose the menu trends coming down the pike, or would you like to know what trends forecasters say SHOULD be on you menus? Take this test, then read the best advice from culinary forecaster Suzy Badarraco on what's hot, what's not and what's next on restaurant menus.

Getting a handle on harassment: 3 leaders lay out best tips

Getting a handle on harassment: 3 leaders lay out best tips

Sexual and other types of harassment are at the top of the heap in the daily news cycle lately, but they are problems that have long plagued every workplace, particularly restaurants. Three industry leaders tackle the hot-button issue head-on.

Balance Grille hopes to tip scales in brand's favor with downtown Toledo aquaponics farm

Balance Grille hopes to tip scales in brand's favor with downtown Toledo aquaponics farm

Balance Pan-Asian Grille is hoping to tip the scales in their favor with an innovative new farming operation which, if successful, will soon replace a good part of the brand's supply chain.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

In pictures: Global restaurant execs in London: Part 1

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

3 execs describe how to take on the world without losing your brand

3 execs describe how to take on the world without losing your brand

Taking a brand to another country is one of the most complex challenges a brand's leadership can undertake. At the Restaurant Franchising and Innovation Summit in Dallas last month, three divergent brands shared some of the lessons they've learned on the road.

World's oldest QSR rebrands, expands in US

World's oldest QSR rebrands, expands in US

The time may never be more ripe for 118-year-old Yoshinoya to hit a growth spurt in the U.S. The brand's U.S. CEO offers insight into what's coming as the Japanese-based beef bowl chain begins rebranding on American soil.

5 findings inside diners' minds make great guides for 2017

5 findings inside diners' minds make great guides for 2017

NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.

NRA2016: 5 hot spots for global growth (Part 1)

NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Top 5 2012 food innovation product predictions

Top 5 2012 food innovation product predictions

Coconut is the leading hot flavor in the restaurant industry from the fine dining level to the QSR coconut shrimp level.

Falafoul plans expansion, eyes U.S. market

Falafoul plans expansion, eyes U.S. market

QSR concept serves traditional, vegetarian Arabic food.

Driving innovation through international inspiration

Driving innovation through international inspiration

Have you ever felt you have depleted your creativity of new food and beverage product ideas? Or your performance review is coming up in 6 months, and you’re not meeting your performance objectives for new product introductions? Allow me to...

Garbanzo Mediterranean Grill: A standout from the

Garbanzo Mediterranean Grill: A standout from the "me too" crowd

Is there room for further brand innovation within the QSR industry that is already crowded with “me too” concepts? The answer is apparently, Yes! – Garbanzo Mediterranean Grill. I am writing this blog seated in a local Garbanzo Mediterranean Grill...

Is it time for ethnic QSRs to break out?

Is it time for ethnic QSRs to break out?

Americans' hunger for bold, international flavors may feed the segment's growth.

Is it time for ethnic QSRs to break out?

Is it time for ethnic QSRs to break out?

Americans' hunger for bold, international flavors may feed the segment's growth.

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Ethnic food and related materials on QSRWeb.

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