The rising popularity of foodservice mac and cheese

Adding Mac & Cheese is simple from an operational point of view, and pasta is typically low cost.

Poultry, pork costs expected to fall in 2014

Relief in beef costs isn't expected until mid-2015; but coffee, cheese and wheat will all fall in the New Year.

2014 predictions: Will the Paleo diet be the next gluten-free?

Wise operators check out farmers' markets, night markets and truck rodeos to see what's selling.

Pizza concepts sweeten things up in October

From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.

Developing menus with Millennials in mind

Watch the video to learn what Millennials expect from restaurants.

McDonald's wins game of chicken

While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.

Menu upgrades discussed at the Fast Casual Executive Summit

Shannon McClellan, key account manager for Kraft, attended the Fast Casual Executive Summit and talked with site editor Cherryh Butler about simple ways to upgrade menu items, such as with Kraft's Grey Poupon.

Fresh Brothers thinks outside the pizza box for innovation

Fresh Brothers chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.

How to add the right beverages and desserts to the menu mix

Don't be bullied into doing something just because a competitor is doing it well.

Burnt ends BBQ: A potential QSR mega hit

Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.

Beverage, dessert innovation to open Fast Casual Executive Summit

Attendees will learn how to create, launch and market dessert and beverages.

Boost restaurant catering sales with a thoughtful beverage program

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Millennials driving customized pizza concepts

Freshness is the biggest driver of menu R&D, and the most important.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Top CEOs join Fast Casual Exec Summit's experts panel

Attendees will have the opportunity to grill industry leaders on what it takes to run a successful fast casual restaurant.

An obesity solution

In Europe, a commission has set a goal to make pizza healthier.

Buying versus purchasing

To help manage costs, create proper specifications, consider contracts for key items and make a commitment to manufacturers for allowances and distributors with a Managed Distribution Agreement.

Papa John's CEO: You can't make superior quality pizza for $5

"In my 36 years of doing this, I've never seen the bigger players at that low a price point," Schnatter said.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

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