Meatless marches forward: Why QSRs should pay attention

by Darrel Suderman — President CEO, Food Technical Consulting

There have been some false starts, but meatless products finally seem to be coming into their own, with research and development happening on a number of…

Hopdoddy, restaurant designers discuss the ROI of redesign

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

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…

Anthony's Pizza, Asian Box, Melt Shop, Teatulia on giving diners clear view of your food sources

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

Consumers today don't just want restaurants to "tell all" when it comes to their food sources, they absolutely demand it and spend their money accordingly.

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

By Geoffrey Aardsma/Enevo vice president of client services 

White Castle test: Sometimes small things make a big difference

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

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

Go green AND go home: Postmates expands emissions-free deliveries

October 4, 2017

Few, if any, current trends in the foodservice realm can top delivery and sustainable operations. Enter, the on-demand network  PostMates, which has expanded…

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects

Subway's new stores get 'fresh' with diners

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

Though so-called "brand refreshes" happen all the time among QSR chains, few concepts have taken the term, "refresh" as literally as Subway with its new…

Tamale Boy opens airport location

July 13, 2017

Tamale Boy has landed in Portland International Airport's D concourse, according to a press release. The Portland-based food truck concept's founder, Jaime…

First-time franchisee opens Bridgeport Taco John's location

July 10, 2017

This September, Taco John's will open its first Bridgeport location and plans to hire on staff for 20 to 30 jobs. This brings the concept's total location…

Live webinar shows operators how to help diners 'see right through you' in the transparency age

May 30, 2017

Today's diners will not settle for anything akin to "mystery meat" or other food that smacks of artificial ingredients. They expect simplified ingredients and…

Another restaurant oyster shell recycling initiative pops up in Alabama

May 24, 2017

A few weeks after we told you about  restaurateurs around Chesapeake Bay taking part in an oyster shell recycling  program, another oyster recycling initiative…

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.

Vegetarians take the throne at White Castle

April 19, 2017

It seems White Castle has a special place in its royal heart for veggie lovers. The chain has added two vegetarian-friendly LTOs to its spring menu —  Dr.

PETA to Taco Bell: 'We love you right down to your beans'

April 7, 2017

PETA, may be most well-known for its campaigns against businesses that it alleges cause harm to animals, but today the organization is showing how…

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

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

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in…

Papa John's gets 'down to earth' in the Bluegrass

April 5, 2017

Papa John's is really getting down-to-earth about its toppings this spring, beginning right in the heart of the Bluegrass State, just in time for the great…

The plant-based burger that 'bleeds' like rare beef

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

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce…

Culver's supporting future farmers

February 21, 2017

Culver's is getting down to its roots this week as part of National Future Farmers of America Week. The chain is sponsoring its third annual FFA Essay Contest…

New restaurant rating system focuses on economic impact

February 14, 2017

Food industry veteran Sara Brito and entrepreneur Jeff Hermanson have collaborated to create a new rating system for all restaurants based on economic impact…