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.
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.
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.
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.
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 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 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.
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.
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.
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.
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
This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.
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....
Napkin dispensers aren't the subject of many sleepless nights for QSR executives. But maybe they should be.
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.
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.
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.
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.
The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.
If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.
Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.
By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...
All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.
The CEO of the Humane Society of the United States discusses why he believes that restaurant brands embracing animal exploitation will lose cusomers.
When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good will, the smart executive will not only embrace it, but will help lead the way.
Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.
QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.
Before you make the leap to a greener restaurant, here are five important things you should know.
While restaurant owners and operators can try to pass price increases to customers, recent media reports suggest that although consumers are willing to pay more for cage-free eggs at the grocery store, they are less likely to pay more for them at a restaurant.
Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.
Countries and companies across the globe are making climate change high on their agenda.
New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.
Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.
Chains have taken on a Greener Corporate Responsibility clause.
As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.
Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.
Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.
Two food trends are proof that restaurants must embrace sustainability in packaging.
Environmental sustainability matters now more than ever, and with states like California entering their fourth year of record breaking drought conditions, no stone for conservation will go unturned.
Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.
With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
The biggest opportunities to save come with packaging and waste initiatives.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.
The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.
The industry will employ 13.5 million in 990,000 units, and restaurant job growth will outpace the overall job growth rate.
Restaurants must feature menus that display what Mother Nature has to offer all year long.
Rich Ventura of NEC Display Solutions demos the company's new touchscreen digital signage kiosks that many restaurants are using to showcase their LEED certification info.
Time-saving, energy-saving and data-mining are the big equipment stars this year.
The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.
REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.
Paper towels can be costly, messy and environmentally unfriendly.
New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.
Locally-sourced meats and produce and children's nutrition continue to be big focuses for restaurants.
New restaurant concept aims at sustainability, responsibly grown and sourced materials.
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
In anticipation of large crowds, the flagship McDonald's includes seating for 1,500, including 70 seats on a second floor balcony with a view of the Olympic Athletic Stadium.
CEO's list of accomplishments includes reimaged restaurants, McCafé launch.
Alec Frisch, vice president & general manager, Foodservice Division at Georgia Pacific, discusses the company's latest innovations for restaurant operators.
Social media, mobile and point-of-sale trends have evolved.
The products were chosen based on innovation and their impact on operations.
CEO of Green Restaurant Association talks about the spike in environmentally-friendly efforts throughout the past few years.
Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.
The association's 2012 Restaurant Industry Forecast predicts modest sales and employment growth.
Interbrand's methodology factors in financial performance, role of the brand and brand strength.
Listen to your customers before -- and after -- tweaking your menu options, and teach your staff how to sell something new.
Despite increased need for skilled labor and equipment, adding pure and real ingredients is worth it.
Sandwich chain now has 14 green units open, with more on the way.
Truitt Brothers Inc. examines how operators can fulfill consumer demand for sustainability while focusing on the bottom line.
Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.
Customers not only prefer restaurants that embrace eco-friendly elements, they're also starting to expect such efforts.
Burger joint eyeing expansion through nontraditional units.
The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as organic, fresh and all-natural. Navigating the world of sustainability and how it applies to the menu...
After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you? The...
Details announced today about chain's new program to encourage children's nutrition and activity.
New regulations on imports, locally-grown produce go into effect beginning in 2012.
By Mindy Armstrong Farmers markets around the country are back in full swing for the summer growing season. These direct-to-consumer venues represent perhaps the purest expression of a growing consumer demand — and a growing consumer desire.
California operators working toward LEED Gold certification.
Some Canadian units have posted signs warning of impending price hikes, anticipated to be 7 cents for a large coffee.
Manhattan-based frozen yogurt concept 16 Handles, which began franchising in August 2010, is set to open five new East Coast stores this spring. Expansion plans also call for up to eight locations in New York City within the next two...
Can new food product innovation be driven through changing the corporate culture? Yes ... if it’s the right cultural change. I am writing this blog after spending a week inside the corporate headquarters of Organic Valley Foods in La Farge, Wisc., and meeting with executives, department managers and farmers.
On one day in 2008, more than a half-million volunteers in 100 countries collected 11.4 million items of trash along the world’s waterways. What were the top two items collected? They were cigarettes/filters at 28% and plastic bags at 12%...
As I travel the country, I see more and more operators, universities, airports and hotels collecting recyclables and compostables. If you’re planning new stores – or renovating existing ones – think about how collection of recyclable or compostable items could...
What new food and beverage product innovation workshops would research chefs and food technologists most like to attend? This question was recently posed to almost 800 research chefs and food technologists in a survey sponsored by The Food Innovation Institute™....
Ever stare at a menu for an eternity and still find yourself unable to make a decision? Maybe you weren’t sure of your own priorities that day or maybe you simply didn’t have enough information. Making the right choice on...
I’m often asked by foodservice operators and consumers: What sustainable single-use foodservice products should I use to serve food and beverages? Which products are the greenest? The short answer is that there isn’t an easy, one-size-fits-all solution, and green is just a color. “Sustainable” and “green” mean different things to different people.
The five key considerations to help restaurant executives make informed decisions when considering an energy management system.
Preparing for the economic recovery means making smart moves in marketing and branding.
The association's new strategic plan tackles issues from food safety to profitability and sustainability.
New technology developments are designed to help operators cut oil, labor and costs.
Taking small steps can prove cost saving from the start.
Co-located manufacturing, technology shows to feature innovations in foodservice industry.
Restaurateurs, consumers take holistic approach to what they serve and eat.
McDonald's, Subway and Dunkin' Donuts face the challenges of LEED-certified construction projects.