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50 Great Ideas

The top industry ideas we've spotted in the last year

50 Great Ideas

11. Beyond the blue plate special

Punch Bowl Social offers a blue plate special but takes the colored plates a step further. The eatertainment chain offers a green plate special—a plant-forward dish catering to the increase in diners ...

50 Great Ideas

14. A pancake a day

Servers at Snooze, an A.M. Eatery’s Scottsdale, Ariz., location get to pick a table or two each day to receive a free pancake or another signature menu item. The freebies serve as an incentive to gene...

The KFC Foundation, a nonprofit funded by KFC franchisees, launched MyChange, a personal finance program for employees at participating U.S. KFC locations. The goal of the program is to promote financ...

The dining team at Geisinger Health System in Danville, Pa.,  makes hash browns using low-carb vegetables such as celery root, rutabaga and kohlrabi. The team says the menu item is a way to appea...

The director of dining services at Purdue University sends a weekly Friday Follow-up email to connect with staff on all levels. It outlines what happened that week and what is coming up as well as pra...

The Veggie Grill chain has developed a tech stack that includes computer modeling to improve service time. Its first restaurant in Chicago, where it launched the program, has monitors that allow for o...

To help staffers feel empowered, Cava launched a Just Say Yes campaign. The Mediterranean fast casual wants staffers to feel they have ownership of the guest occasion, CEO Brett Schulman said at the R...

At a time when chains are pouring into the delivery market, Domino’s is finding new turf to explore. The unabashed leader in delivery added more than 150,00 Hotspots—unconventional delivery zones in p...

As cannabis becomes legal in more states, operators are finding clever ways to promote different menu items. Gracias Madre in West Hollywood, Calif., offers a Stoney Negroni cocktail with CBD oil and ...

At University of Michigan, the kitchen staff prepares salads and other perishables in the walk-in wearing parkas and hats supplied for them, then stacks the food on rolling carts to deliver to the din...

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