Anthony's Coal Fired Pizza joins boycott wiping Anheuser-Busch products off NYC shelves

June 19, 2017

Anthony's Coal Fired Pizza has joined three dozen other New York brands in a boycott that is sweeping New York City store shelves clean of Anheuser-Busch…

Chick-fil-A delivers 'true' gluten-free sandwich

June 19, 2017

Chick-fil-A has added a gluten-free bun, now available for all of its sandwiches, in response to the estimated 18 million Americans who want bread free of the…

Subway adds touchscreen kiosks and mobile app to improve sales

June 16, 2017

Subway is introducing touchscreen ordering kiosks and a new mobile app in an effort to catch up with competitors like Panera Bread that have credited…

El Pollo Loco debuts new look, LTO

June 13, 2017

El Pollo Loco opened a store this week in Arizona while also debuting an LTO nationwide, a news release said. The new store on East Shea Boulevard in…

Economic uncertainty and third-party delivery impact UK, US restaurants

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

America's tastes today? Cauliflower on pizza; radishes as raw meat

by S.A. Whitehead — Food Editor, Net World Media Group

With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National…

Taco Bell debuts salsa to start the day

June 2, 2017

The march into the morning meal business continues this week with Taco Bell introducing a "breakfast salsa" to go with its first-meal offerings, such as the AM…

A&W gets a little nutty

June 2, 2017

Peanut butter is the star this summer at A&W. The chain has partnered with Reese's to bring customers a bevy of peanut butter concoctions. Additions…

Arby's slides into pizza market

May 25, 2017

Pizza restaurateurs have just gotten yet another competitor in QSR brand, Arby's, which now offers pizza sliders, a news release said. 

Bojangles redesign wraps history in modern package

May 25, 2017

Bojangles is opening a new restaurant concept June 1 in Charlotte, North Carolina, a news release said. The West Trade Street location opens on Thursday, June…

Another restaurant oyster shell recycling initiative pops up in Alabama

May 24, 2017

A few weeks after we told you about  restaurateurs around Chesapeake Bay taking part in an oyster shell recycling  program, another oyster recycling initiative…

Are you following these steps to find high-quality workers?

May 24, 2017

A veteran restaurant industry leader on why restaurant strategy today focuses on finding and keeping creative workers over and above just about everything else.

Bruster's to open 5 Phoenix-area locations

May 24, 2017

Five Bruster's locations will soon bring cool relief to the people of Phoenix, Arizona. The chain has signed a new franchise deal for the area, as part of its…

The CIO-CMO partnership: The path to digital ordering dynamism

by Patrick Eldon — CEO, Ordertalk

Digital ordering success begins at the top of your organization with real alignment between those who lead the charge organizationally to make the system run…

From burgers to pizza, it's all about the 'hot'

May 11, 2017

Two QSR brands are putting diners' hot and growing penchant for heat and spice front and center on their permanent menus with fiery offerings.

Drink it in: The growing importance of beverages on the bottom line

by S.A. Whitehead — Food Editor, Net World Media Group

Execs from Coca-Cola Company, Krystal Company and S&D Coffee & Tea predict the year's coming beverage trends.

The anti-app: why messaging is the new loyalty program

More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers…

Why 367 more days? A debriefing on the menu labeling delay

by Betsy Craig — pres, menutrinfo.com

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their…

Carolinas' Shuckin' Shack finds recycling shells sells

by S.A. Whitehead — Food Editor, Net World Media Group

Oyster restaurants are at the forefront of a shell-recycling movement that not only may again make Chesapeake Bay a hotbed of oyster activity but also serves…

4 mistakes killing your food cost margins

by Niall Keane — CEO of SynergySuite, SynergySuite

Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can…