takeout

McDonald’s patents ‘McDelivery’

Apr. 23, 2015

The term is used for the chain’s delivery services in Asia and the Middle East.

Packaging could be the new differentiator in to-go

By Peter Romeo on Jun. 09, 2017

As more chains vie for off-premise sales, the need to differentiate is prompting late entrants to think about what should carry their food.

Ross Kamens: Noodles & Co.

By Restaurant Business Staff on Mar. 15, 2002

Ross Kamens' skiing buddies are mad at him. Ever since he became the executive chef of a chain aiming to grow to 315 locations in the next five years, he just doesn't have time for the slopes anymore.

Manufacturer Spotlight February 2007

By Restaurant Business Staff on Feb. 15, 2007

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Sides move center

By Patricia Cobe on Jan. 04, 2011

Several culinary trends have converged to push pasta and rice out of the sidelines and into the limelight. For one, there’s the explosion of Asian, Latin...

Will BK’s fries be fast-food’s health breakthrough?

By Peter Romeo on Oct. 01, 2013

Can Burger King snap the long string of fast-food products that delivered on health but were a bust sales-wise? Is the mainstream finally ready to feel better as well as full?

This week's 5 head-spinning moments: Hail to the smart chief

By Peter Romeo on Apr. 01, 2016

Sonic has figured out a new way to pay for technology, Domino's is taking a hard look at carryout and Wetzel's Pretzels is welcoming wage hikes.

Food

The evolving menu items of off-premise

By Lisa White on Jun. 22, 2017

These menu offerings go beyond the typical takeout box.

Mirror mirror, on the wall

By Bill Main on Jul. 09, 2003

If you want to build a recognizable and memorable brand — no matter what your segment or average check size — it's important to give your logo careful thought and attention.

The Future 50 2007

By Restaurant Business Staff on Jul. 15, 2007

In compiling our second annual ranking of the fastest-growing up-and-coming restaurant chains in America —the ones tallying sales between $25 million and $50 million—we were struck by how many new growth stories there were to tell. Thirty-one of this year’s Future 50 growth chains, or 62 percent, are entirely new to the list. That tells us that the entrepreneurial spirit thrives in 2007, and that the restaurant business is still where it lives.

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