5 ways a QSR can save money without spending a dime

by Jeff Rebh — President and CEO, Innoseal

Being in the restaurant business is one tough and often expensive enterprise. Making the most of what you have can make a big difference in how much money you…

The latest in menu labeling

by Betsy Craig — CEO and Founder, MenuTrinfo

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this…

PDQ gets kitchen efficient

by Travis Wagoner — Editor, Networld Media Group

Whether it's a limited-service restaurant or a pizzeria, running an efficient kitchen is key to ensuring smooth operations, a fact that PDQ understood all too…

4 ways to control your food costs in 2016

by John Krebs — President, Axis Purchasing

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors…

5 pros and cons of scaling your restaurant business

Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

Kotipizza Group subsidiary gets greenlight as Finland Subway distributor

December 10, 2015

Helsinki Foodstock will continue to provide distribution services to Subway restaurants in Finland.

Shake Shack, Domino's leading restaurant industry

December 7, 2015

Q3 same-store sales improved across all segments of the restaurant industry, according to BDO's benchmarking update.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

by Travis Wagoner — Editor, Networld Media Group

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Fast food study reveals where Americans spend most money

September 14, 2015

Taco Bell came out most affordable when compared to Chipotle and Papa John's.

Salt warnings required on NYC menus

September 10, 2015

New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.

How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily…

13 ways to beat weather-related supply chain challenges

'Mother Nature is not sweet.' -- John Shelby Spong

McDonald's increases size of Quarter Pounder

August 13, 2015

McDonald's Quarter Pounder has put on weight, as beef prices have climbed.

Egg shortage 2015: How is your restaurant coping?

by Nicole Troxell — Associate Editor, Networld Media Group

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg…

Receiving 101: Control and Safety

by John Krebs — President, Axis Purchasing

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

FTC challenges proposed Sysco, US Foods merger

February 24, 2015

The Federal Trade Commission alleges that if the merger between Sysco and US Foods goes forward as proposed, foodservice customers, including restaurants…

U.S. markets opening to Irish beef after 15-year ban

January 5, 2015

News comes at a time when beef prices are at historic highs, as is demand for premium beef; new Irish supply could bring price relief.

How to fight rising food costs before they hurt your business

Shop around for food networks or buying groups, which offer better collective buying power.

Hurdles expected to remain in place in 2015 for restaurant operators

by Alicia Kelso — Editor, QSRWeb.com

In addition to record-high commodities prices, labor inflation, technology costs and health care/menu labeling regulations, there is also intensified…