In-N-Out Burger

Waste contracting without throwing money away

By Steve Coomes on Sep. 27, 2013

Try these smart strategies for negotiating and managing trash removal.

How much longer does McDonald's CEO have?

Oct. 06, 2014

Activist investors have been successful in recent years at forcing restaurant companies to change directions. With McDonald’s mired in a slump, some are speculating that it may be the next target of investor interference.

Food

Bruegger’s burger meets bagel

By Patricia Cobe on Mar. 06, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Amy’s first restaurant opens to 20-min. waits

Jul. 27, 2015

The frozen-foods line says the initial reaction buoys its hope that consumers are ready for an all-organic vegetarian drive-thru.

Uncle Maddio’s gets a boost from another equity investor

By Kelsey Squire on Dec. 16, 2015

Rutherford Seydel, part-owner of the Atlanta Hawks, previously invested in Moe’s Southwest Grill.

Consumer Trends

America's favorite quick service chains

By Jill Failla on Jan. 17, 2017

The QSR Plus subsegment continues to be a sweet spot, with chains such as In-N-Out Burger and Culver’s scoring well for made-to-order fare served at a value price.

Report: Fried chicken rules roost

By Restaurant Business Staff on Mar. 02, 2005

American restaurants might be tripping over themselves to offer ever more exotic dishes, but the hands-down favorite of U.S. patrons remains an old standby: Chicken, boneless and fried.

Agreement Reached on National Menu Labeling Legislation

By Restaurant Business Staff on Jun. 12, 2009

Restaurants with 20 or more locations would need to list calories on the menu or on menu boards, according to a summary of the legislation distributed by...

Incentives: Professional development

By Dana Tanyeri on Mar. 01, 2011

Resolved to attract and retain the best people as the industry begins to sputter back to life this year? Providing basic training, competitive pay and good benefits are no-brainers, but for employees with the drive and desire to do more and be more, professional development opportunities can really sweeten the deal. Here’s how some operators do it:

Consumer Trends

Looking at 2012 restaurant trends—and beyond

Jan. 19, 2012

Pressure to improve the healthfulness of kids meals and restaurant fare in general, along with the influence of the growing Asian, Hispanic, Boomer and Millennial population groups are among the factors that will shape the restaurant industry in 2012 and beyond, according to The NPD Group.

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