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From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.
Watch the video to learn what Millennials expect from restaurants.
While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.
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 chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.
Don't be bullied into doing something just because a competitor is doing it well.
Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.
Attendees will learn how to create, launch and market dessert and beverages.
If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.
Vegetables will soon be treated with the same care and creativity as proteins.
Freshness is the biggest driver of menu R&D, and the most important.
A greater focus on male-driven products is an admission that salad sales have plateaued.
Attendees will have the opportunity to grill industry leaders on what it takes to run a successful fast casual restaurant.
In Europe, a commission has set a goal to make pizza healthier.
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.
"In my 36 years of doing this, I've never seen the bigger players at that low a price point," Schnatter said.
Food production technologies are emerging to keep up with overpopulation and climate change concerns.
Sam & Louie's restaurant in Beatrice, Neb., has added a new pizza size — 14-inch — to the menu, a move prompted by customer requests. "We were missing that comparable 'large' size you get at other places which is your...
A handful of chains are doing gluten-free right.
Restaurants must feature menus that display what Mother Nature has to offer all year long.
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