Would you like some kimchi in your burrito, sir? A look at Taco Bell's innovation process

The public relations folks at Yum! Brands recently took a moment to give us a peek inside their menu innovation process.

How can a 3D-printed pizza change the world?

Yes, 3D printed pizzas are pretty cool, but talk to the people behind this food-printing robot and you will find it could also be a real life-changing addition to the world for people with disabilities, impairments or even lack of cooking skills.

Innovative Upstarts Part 4 - Mooyah Burgers, Fries & Shakes shakes up the burger business with a burger for EVERYbody

Whether customers eat meat, poultry or only vegetables, Mooyah Burgers, Fries & Shakes wants them all in its fold of followers.

Innovative Upstarts Part 3 — Slim Chickens finds chicken biz is anything BUT slim pickings

In the hotly contested chicken sector of food service, one relatively new player is showing competitors how it's done, increasing sales by 50 percent last year over 2014, and prompting its customers to claim that it's nothing short of "life-changing chicken."

Innovative upstarts: In the sandwich category, Which Wich has it 'in the bag' (Part 1)

When Jeff Sinelli founded his Which Wich sandwich chain, it was probably destined to have something a little offbeat about it after his success with a relatively unusual concept in his former chain, Genghis Grill. That kind of innovation is where we started our questioning with Sinelli.

Snapchat campaigns capture a lot of dough for Virginia pizza chain

Ever thought of using that perpetual teenage social media favorite, Snapchat, in your social media marketing? Virginia-based Firenza certainly did, and the results have been very gratifying.

You CAN take it with you: Super-portable pizza cones set to conquer the world

Easy entry for franchisees and portability for customers are helping Kono Pizza expand around the world.

Part 3: Smaller brands, offbeat products win big in trend toward higher-end eating

Within the food service industry, the growing trend toward upscale ingredients delivered quickly is not only changing the way restaurants do business, but it's also opening up great opportunities for smaller-scale vendors whose premium products address the desire of so many of us for a little sparkle with our Spam.

Part Two: A glimpse of the groundwork involved in creating a new food service sector

In part two of this series on a new food service sector that some have called "luxury QSR," the first official player in that category talks about the kind of research went into the birth of the brand and where it's headed.

Pizza: Maybe it's not just for lunch and dinner anymore

On the surface a new study on breakfast eating trends would seem of no interest to pizza restaurateurs, but are the findings worth a second look even in this food service category?

Consumers rank Panera, Chick-fil-A, Starbucks, DQ as favorite brands

Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.

My bacon-stuffed crust is better than yours!

Pizza Hut and Cici's have rolled out bacon-stuffed crust pizzas.

Fast-food breakfast is 'top food story' of the year

Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.

Craft beer: Does it belong on pizza menus?

Two fast casual pizza executives discuss why craft beer is a staple on their menus.

FCES15: Stay on trend with the latest food trends

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.

FCES15: Beverage smarts: What’s on trend

Beverages are an important aspect of the consumer dining experience and play a critical part of a restaurant’s branding efforts. Being on trend is key to success, say experts.

NRA 2012: Brewed tea beverage trends

Fastcasual.com speaks with Honest Tea founder Seth Goldman about the company's 2011 acquisition and trends in brewed tea.

NRA 2012: Front Flip

Front Flip founder Sean Beckner talks about the new customer engagement platform created to help restaurant operators attract and retain guests. Front Flip was an exhibitor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

Bacon: An indispensible ingredient in food innovation

Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so many food products as today. Mintel Global New Products Database recently listed 38...

NRA 2011: Taking the POS for a walk

Micros executives show a tablet, web-based mobile POS solution ideal for line-busting, table-side browsing.

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