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.

Customer demand prompts new pizza size at Sam & Louie's unit

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...

Gluten-free: It’s good for business

A handful of chains are doing gluten-free right.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

'Fancy' dining offers clues about next big menu trends (Commentary)

Will grains, seeds and kale pops show up on chain menus? Possibly.

Yum! Brands: Pizza Hut needs 'more consistent value messaging'

Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.

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