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WaWa Claims and Names the 'Fast-Casual-to-Go' Segment

 By Patricia Cobe on Apr. 04, 2012

As WaWa expands south into Florida, it has redesigned its prototype, upgraded its menu and ramped up service.

UPDATE 3-Ex-Ahold Executive In US Has Conviction Thrown Out

 By Restaurant Business Staff on Jul. 02, 2010

NEW YORK (July 1, 2010 - AP)—A federal appeals court ordered a new trial Thursday for the former chief marketing officer of one of the nation's biggest...

Food

Customize it

By Joan M. Lang on Apr. 16, 2015

Restaurants that provide what families want—speedy service, something kids will eat, healthy options to please parents and a willingness to customize—are gaining business as economic doldrums linger.

Clover Hill Foods Looking to the Future, and More Acquisitions

By Restaurant Business Staff on May 07, 2012

PITTSBURGH (May 7, 2012)—After acquiring Steubenville Fruit Co., an Ohio-based foodservice distributor, earlier this year, and Seafood Direct, a Bethel...

Entrepreneurs of the month: Nathaniel Ru, Nicolas Jammet and Jonathan Neman

By Restaurant Business Staff on Aug. 01, 2010

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

Food

Presentation sells the salad

By Patricia Cobe on May 26, 2015

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

Operations

Nutrition analysis tools are ready, even if labeling regs aren't

By Amanda Kooser on Jun. 05, 2012

None of Kona Grill's restaurants are located in a state that requires menu labeling, but that hasn't stopped the company from getting ready to comply with upcoming federal regulations. Those regulations haven't been finalized yet, but it could happen before the end of the year.

Consumer Trends

Americans worried about quality of Gulf seafood

Aug. 25, 2010

The oil spill in the Gulf of Mexico has sparked concern among most Americans over the safety of Gulf seafood, according to a continuing survey done by the Food Industry Center at the University of Minnesota.

Food

Fastest-growing flavors shed light on industry trends

By Lizzy Freier on Feb. 07, 2017

Here are the ingredients getting increasing play throughout the restaurant segments.

Food

Ethnic breakfast sandwiches combine portability with global flavors

By Katie Ayoub on Jul. 10, 2012

Ethnic breakfast sandwiches offer a triple play: adventurous flavor combinations, craveablity and portability. These three elements seem to drive sales any time of day, and food service professionals indicate that the breakfast sandwiches they inhabit play particularly well on all-day breakfast menus.

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