Financing
Skimpy shrimp supply means higher prices
A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.
Concept to Scout: Ten 50 BBQ
For his latest venture (and first fast casual), Chili’s founder Larry Lavine converted a clothing store into the 13,000-square-foot Ten 50 BBQ, which has been serving central Texas-style barbecue in an indoor-outdoor setup since August.
"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.
With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.