US Foods opens 70th distribution center in California

June 28, 2022

US Foods Holding Corp. opened its 70th distribution facility, located in Sacramento, California, according to a press release.

Australian KFCs mixing cabbage with lettuce due to shortage

June 9, 2022

KFC customers in many areas of Australia are finding cabbage where all lettuce once sat on their burgers and wraps.

Church's Chicken - Ampler x SynergySuite Case Study

See how Church’s Chicken is using SynergySuite to provide a cohesive, comprehensive back office platform for their restaurants. They have gained greater…

Presented by SynergySuite

Tropical Smoothie Cafe x SynergySuite Case Study

Learn how Tropical Smoothie Cafe is scaling with growth and empowering franchisees with the tools to become more profitable. Tropical Smoothie Cafe is using…

Presented by SynergySuite

NRA lobbies lawmakers on industry priorities for pending legislation

May 2, 2022

The National Restaurant Association is asking congressional leaders to ensure the restaurant industry is being considered as lawmakers continue crafting bills…

McDonald's Canada to test EV trucks for distribution

April 14, 2022

A Canadian McDonald's distributor is testing out Volvo Trucks' new electrified heavy-duty trucks, according to a Business Insider report.

Leveraging Market Disruptions to Enhance Your Brand Experience

Restaurants have faced an onslaught of crises and shifting consumer expectations. Within this environment of constant change, how do you ensure that all of…

Presented by FastCasual.com

Sysco to acquire fresh produce distributor/processor

December 6, 2021

Sysco Corp. a global foodservice distribution company, has agreed to acquire The Coastal Companies, a fresh produce distributor and value-added processer, from…

Prevent the Spread of COVID-19 in the Supply Chain

Even a moderate supply chain disruption can have a serious impact on a company’s future. An autonomous screening process can help minimize the risk.

What Today’s Pandemic Trends Mean For The Future Of Multi-Unit Restaurants –– And Beyond

Many of today's rapidly accelerating industry trends were already gathering steam before the pandemic hit. What changes are here to stay, and how do restaurant…

Experts weigh in on supply chain issues

by Mandy Wolf Detwiler — Editor, Networld Media Group

Supply chain issues continue in the wake of the COVID-19 pandemic and transportation issues outside the U.S. Four restaurant industry experts explained how…

Dunkin', Sonic making progress with sustainable egg sourcing

August 12, 2021

Dunkin' and Sonic, part of the Inspire Brands portfolio, are continuing to make positive progress when it comes to sourcing of cage-free eggs.

TundraFMP Launches New Suite of Private Label Brands

TundraFMP today announced its launch of new private label brand platforms.

Coming to a restaurant near you: Battery-electric supply chain trucks

April 2, 2021

Restaurants nationwide will soon be getting shipments via electric semi thanks to the addition of a Volvo VNR electric truck to national foodservice logistics…

'The 10-year prototype is dead,' plus other 2021 QSR predictions

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

Restaurant vendors give their takes on how quick-service operation is changing and what that means for restaurant leaders.

[Fast Casual Executive Summit 2020] Uncovering Supply Chain Hacks

Scaling your brand is not possible without a solid supply chain in place, but the word, “solid” often means expensive and immobile. But does it have to be?

Presented by Fast Casual Executive Summit

Fast casual brands offer tips, best practices for managing the supply chain

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

The supply chain is a critical aspect of a brand's operations and it needs to scale easily while reducing costs, increasing efficiencies and boosting revenue.

McDonald's is major player in grasslands conservation program

September 23, 2020

McDonald's is joining with the World Wildlife Fund, Walmart Foundation and Cargill on a million-acre grazing program to help restore grasslands in the U.S. and…

Keeping Your Restaurant Nimble in a Crisis with Back-of-House Technology

Successfully navigating a restaurant through the unpredictable current of a global pandemic demands more than just obvious tactics.

Making 'masked' hospitality work: Cost, customer engagement challenge QSRs

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

In a COVID-19 world, masks have become a fact of life for restaurant operators and employees. The question now is how to use them safely and cost-effectively…