The chef’s ThinkFoodGroup called the $10 million suit “unsurprising” but baseless.
A new CIO and development officer are charged with facilitating growth for IHOP and Applebee’s—in part by developing new formats and designs.

The SEIU got a green light to begin collecting signatures to let voters decide yea or nay on the so-called living wage.
Millennials aren't the only consumers to focus on. To please parents as well as Gen Zers, operators are taking a look at what they offer various age groups...
The brand’s customization experiment hits its first major U.S. urban market, offering touches more often seen in the fast-casual realm, such as food delivered to tables on upgraded servingware.

Step aside, umami. There’s a new taste in town.
Playing off customers’ preference for fresh, unique fare, a growing number of airports are opening outposts of popular local restaurants and offering menus crafted by well-known local chefs.
glazed carrots
68% of consumers strongly agree that it is important that they can choose the side that comes with their entrée.

strawberry rum punch
When True Food Kitchen's Mat Snapp reworked a classic daiquiri to add to the cocktail list, it was important to conform to the better-for-you theme. ...
soda glasses
Although sales of mass-market sodas have slipped, interest in craft sodas made with natural sweeteners or global and local flavors is rising.
The independent segment’s restaurant count dropped by 3 percent in just one year, according to NPD Group data, while fast-casual chains saw a 7 percent increase.
Though costlier to produce and purchase, cold-brew coffee drinks are becoming more mainstream—and are making inroads in the QSR sector.
The real-estate mogul is seeking recompense after Andres nixed a deal to open a flagship restaurant in Trump’s Washington, D.C., hotel, citing Trump’s incendiary comments about Hispanic immigrants as the reason for backing out.