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Golden Chick

Top 500 Chains

Golden Chick

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Food

Plant-forward plates grow on menus during Lent

Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.

The long-sleepy chicken chain expects a record year of openings in 2019—again—and credits some simple changes for its success.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Warmer weather means transferring the soup pot from atop its fierce flames and onto the ice. Chilled soups make welcome menu selections during the summer months, reflecting the freshest flavors and ingredients of the season.

Red, yellow, orange—beets are as colorful as autumn’s leaves. Chefs are using these sweet, nutritious root vegetables to brighten up appetizers, salads, entrees and sides.

Today’s diners see sandwiches as a healthier, fresher more affordable choice—especially in the quickservice segment.

The popularity of pizza sees no signs of waning. In fact, pizza fans took a larger slice from the pie in 2011, as sales rose 2.2 percent to $33.6 million, according to data from Mintel. And an even healthier gain of 2.9 percent is projected for 2012.

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