In-N-Out Burger

Burger King to release black-bun burgers in U.S.

The offerings have received mixed reviews in Japan.

Freshii makes a bid for froyo real estate

The fast casual’s CEO has offered to “cut a deal” with those willing to convert their frozen yogurt and juice spots to Freshii units.

PORT WASHINGTON, NY - The NPD Group here reported that fast-food hamburger outlets are leading the recovery in the restaurant industry, after the weakest...

These days, the complaint is most likely to involve sexual harassment or wage and hour violations, say restaurant lawyers. It’s all too easy to run afoul of laws like the federal Fair Labor Standards Act, for offenses like mistakenly exempting managers from overtime pay.

(May 25, 2010)—Foodservice is helping its restaurant customers combine fresh seasonal produce with the latest trends in healthy eating through its...

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

Second generation Wendy's operators bow out of Texas, Bagger Dave's bags its first zee, CKE Restaurants hires a new growth chief, more franchisors extend breaks to vets.

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

The Future 50 offers a snapshot of restaurant concepts on the rise: the up-and-comers that are the ones to watch, invest in or be inspired by.

It’s important to understand what consumers think of your operation, but getting in-the-moment feedback isn’t always an easy task. That's why Los Angeles-based Umami Burger from restaurateur Adam Fleischman rolled out its "Umamify the Guest" program.

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