6 Principles of Building a Better Audit Program

6 Principles of Building a Better Audit Program

Learn the 6 principles to consider when building a better audit program.

Type: White Paper

Sponsor: Steritech


The Gravitational Pull of Fast Casual

The Gravitational Pull of Fast Casual

This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.

Type: Guide

Sponsor: Long Range Systems


Truly Regal: Our Tilapia Live Up To Our Name As The Finest In The World

Truly Regal: Our Tilapia Live Up To Our Name As The Finest In The World

As the #1 producer of all-natural tilapia, we are committed to raising our lake-grown fish from hatch to harvest in the healthiest, most environmentally supportive way possible.

Type: White Paper

Sponsor: Regal Springs Trading Company


See More »

FEATURES


White Castle 'slides' into fast food history with 'Impossible' feat today

White Castle 'slides' into fast food history with 'Impossible' feat today

One of the oldest traditional "fast food" burger brands, White Castle, today leapt headlong into new territory by officially becoming the first national truly quick-service brand to offer the non-meat Impossible Burger (in this case Impossible Slider, of course) at all its system stores nationwide.

Don't let the straws break a QSR operator's back: Prepare now for a plastics-free world

Don't let the straws break a QSR operator's back: Prepare now for a plastics-free world

Non-biodegradable plastic is everywhere and that's a big problem that has the QSR sector abuzz with how to transition out of their disposable plastics. But before your brand leaps, make sure you look over some of these potentially money- and image-saving items to consider in your transition away from plastic goods.

As Canadian A&Ws sell out of meatless burgers, US locations begin beef upgrades

As Canadian A&Ws sell out of meatless burgers, US locations begin beef upgrades

They're sold out of the Beyond Burger in Canada just one month after its introduction at A&W, while the chain in the U.S. watches with great interest and begins upgrades on its own beef burgers.

Caterers can make $6 for every dollar invested in food waste

Caterers can make $6 for every dollar invested in food waste

Restaurant brands with large catering arms would do themselves a favor by cutting food waste, according to a news report that found that every $1 invested in food-waste reduction saved more than $6 in operating costs.

FDA holds July 12 public meeting on foods made with animal cell technology

FDA holds July 12 public meeting on foods made with animal cell technology

The U.S. Food and Drug Administration is holding a public meeting in Maryland on July 12 around the food industry's increasing interest and use of animal cell culture technology to produce foods.

McDonald's new Chicago HQ: Green roof, 'Work Cafe,' department 'neighborhoods,'

McDonald's new Chicago HQ: Green roof, 'Work Cafe,' department 'neighborhoods,'

McDonald's corporate HQ blows back into the Windy City with a whole new look and feel that is definitely not your "father's McDonald's HQ."

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.

Cousins Subs focuses on making 'local' central to the brand

Cousins Subs focuses on making 'local' central to the brand

It's a truth that reveals itself over and over again that sometimes the best of everything can be found right in your own backyard. When it comes to that notion and the ever-growing foodservice industry's emphasis on local sourcing, the Wisconsin-based sub brand, Cousins, stands as a shining, dairy-dipped example of this subject in action.

Emerald Isle burger joint ready to 'rocket' to new markets

Emerald Isle burger joint ready to 'rocket' to new markets

The burger joint is evolving at relative lightening speed for business. And if the story of one Irish burger joint is representative, this trend toward higher-end, healthful brands is far from just a U.S. phenomenon.

McDonald's in Bethesda is world's 1st green-certified location for megabrand

McDonald's in Bethesda is world's 1st green-certified location for megabrand

In the words of the immortal Kermit the Frog, "It's not easy being green," but one trailblazing McDonald's in Bethesda, Maryland, took on the significant task and became the world's first McDonald's location to receive Green Restaurant Association certification.

Hopdoddy, restaurant designers discuss the ROI of redesign

Hopdoddy, restaurant designers discuss the ROI of redesign

Great restaurant design can yield tremendous return on investment if you and your design team really understand how to tell your story, prioritize your spend and even break a few rules.

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.

Solutions for all that cash you're tossing in your QSR's trash

Solutions for all that cash you're tossing in your QSR's trash

By Geoffrey Aardsma/Enevo vice president of client services One person's trash is another's treasure, and that is particularly true when it comes to QSR trash, which most operators see as little more than a small line-item in their operating budgets....

White Castle test: Sometimes small things make a big difference

White Castle test: Sometimes small things make a big difference

Napkin dispensers aren't the subject of many sleepless nights for QSR executives. But maybe they should be.

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.

See More »

Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.

QSR Industry News