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Independent Restaurants

Market forces

 By Joan M. Lang on Jun. 23, 2014

Operators find ways to straddle the line of restaurant and retail to bring more business in-house.

Food

Qdoba spices up a staple

 By Patricia Cobe on Aug. 19, 2014

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

The week’s 5 head-spinning moments: Restaurants fight back

By Peter Romeo on Sep. 26, 2014

Operators decided this week that enough was enough. Fisticuffs erupted.

Technology

What’s your recharge plan?

By Peter Romeo on Oct. 22, 2014

Here’s how a few restaurants are providing what could become a common guest amenity: Free phone recharges.

Ready or not: Obamacare is coming

By Steve Brooks on Dec. 01, 2014

Don Fox was busy designing a health-insurance plan for his workers when he got an unexpected reprieve from Uncle Sam: an extra year.

Technology

E-commerce giants try restaurant delivery

By Peter Romeo on Dec. 17, 2014

Uber, Amazon are testing new high-tech ways to function as a middleman between restaurants and consumers.

A peek inside the chain that might out-Chipotle Chipotle

By Peter Romeo on Jan. 20, 2015

Jason’s Deli explained why it has embraced health and wholesomeness as signatures, and where that’s taking the menu next.

One Boomer’s explanation of polished casual’s rising appeal

By Patricia Cobe on Feb. 12, 2015

Fast casual pulled away QSR customers looking for a more upscale experience. One picky consumer is finding the same dynamic leads her to the casual dining chains that don’t feel like one.

Workforce

Mastering networking

By Amanda M. Westbrooks on Mar. 10, 2015

A Women’s Foodservice Forum study earmarked “building networks” among the top three competencies of successful women in the industry. See how to tailor that effort to your style.

Food

Repackaging healthy

By Patricia Cobe on Apr. 07, 2015

While salads remain the go-to healthy choice in restaurants—76 percent of consumers order salads with some frequency, according to Chicago researcher Technomic—49 percent of patrons would like more varied options.

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