Smoothie King

Conversations About Healthy Menus

By Restaurant Business Staff on Nov. 07, 2007

If you want to please diners looking for healthful choices, offer a changing array of seasonal fruits and vegetables.

Five midyear beverage trends bubbling up now

By Patricia Cobe on Jun. 16, 2014

With summer here, there’s a lot of call for liquid refreshment, both alcoholic and non. Here are the latest beverage trends, according to data from Chicago-based research firm, Technomic.

Growth: The 10 Rules of Franchising

By Restaurant Business Staff on Aug. 01, 2008

The simple concept of using other people’s money to expand your chain and reduce your risk has become the modus operandi for restaurant companies on the move. While the concept of franchising may be simple, it’s not for the unprepared.

Beverage

Juicy returns

By Joan M. Lang on Feb. 18, 2015

Juicing is powering up menus. The recession put a squeeze on sales of made-to-order juices, according to the 2014 Juice & Smoothie Bars in the U.S. report by Los Angeles market researcher IBISWorld. But increased consumer demand for healthy beverages and an expansion of juicing into concepts other than smoothie and juice bars are revitalizing the category, the report says.

Feeling The Burn?

By Restaurant Business Staff on Nov. 01, 2008

Tactics for beating burnout in yourself and your staff.

McDonald’s drops seven sandwiches to streamline menu

Apr. 29, 2015

In a move against underperforming offerings and declining sales, the fast-food giant cut one burger and six chicken sandwiches from its line-up.

Sodexo Study Reveals College Student Food Preferences

By Restaurant Business Staff on Feb. 26, 2009

So says Sodexo, a leading integrated facilities management company and foodservice provider to 600 campuses in the United States and Canada. The company,...

Beverage

How to keep alcohol flowing at fast casuals

By Thomas Henry Strenk on Feb. 16, 2016

Many fast-casual operators are experimenting with different strategies to sell these beverages in a counter-service environment, most often without a dedicated bar. Several operators are discovering that profitable sweet spot between fast and casual.

Easing the way to smooth sipping

By Restaurant Business Staff on Feb. 01, 2010

The definition of a smoothie has been blended as much as the drink, but basically, smoothies are fruits and juices whirred with ice until thick and smooth.

Food

Breakfast bowls allow operators to expand the morning meal

By Patricia Cobe on May 17, 2016

Breakfast bowls have several selling points: They’re more adaptable to experimentation; they can be healthy or hearty; and they offer a perception of value.

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