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


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FEATURES


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.

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.

Are you accounting for those holiday gift cards correctly?

Are you accounting for those holiday gift cards correctly?

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.

3 steps to choose the right technology

3 steps to choose the right technology

We all know that the amount of investment capital flowing into the food tech space has led to a virtual saturation of new restaurant technology in everything from online ordering systems to self-monitoring ovens, and even a burger-making robot. Here is a three-step process to help choose which technology is right for a growing business.

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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