Update your browser to view this website correctly. Update my browser now
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw...
Next month in Lyon, France, a U.S. culinary team led by Chef Richard Rosendale will face off against chefs from 23 other nations in...
Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute...
Last August, the nonprofits Center for Food Safety and Center for Environmental Health filed a lawsuit against the Food and Drug Administration, alleging the...
There’s no denying that we, as a culture, have become slaves to technology. We feel lost without our smartphones, left behind without the latest...
If you have trouble remembering that it’s a new year, just turn on the TV. All the commercials for weight-loss programs, gyms and magic...
Global food prices are expected to increase this year after falling a bit in the last three months of 2012, and they could rise...
It’s mid-January. That means some of us are still sticking to our weight-loss resolutions, others have already starting finding reasons to skip the gym...
Wendy’s is streamlining its corporate IT systems by integrating Esri Business Analyst into its reporting at new locations. The geographic information systems software will...
While football viewing might be down the rest of the season, the Super Bowl hasn’t lost its luster. A record 179.1 million Americans are...
I have a friend who said she and her husband tried going vegan for a couple of weeks, and they’re going to give gluten-free...
Burger 21 in Tampa, Fla., is winning over more than red meat lovers with a menu split down the middle between beef burgers and...
Valentine’s Day falls on a Thursday this year, giving restaurants a chance to spread the love through a long weekend. While a handful of...
Anita Jones-Mueller is the founder of Healthy Dining, which works to inspire chefs to create healthier options for consumers and make restaurant dining part...
The Restaurant Social Media Index top 10 brand rankings from the fourth quarter are in, and there’s been quite an unexpected shift. Tracking more...
Approaching 400,000 views, “Fast Casual Nation,” a Web documentary series that highlights innovative concepts and restaurants in the fast-casual segment, is wrapping up its...
I’m on Pinterest, and I noodle around there from time to time in search of news and trends that might be relevant to my...
It seems like most of the time when we hear about foodborne-illness outbreaks tied to restaurants, they’re linked to lower-priced chain eateries. So, when...
Chefs and home cooks alike can find new ways to innovate without busting the budget or spending all evening in the kitchen, with speed-scratch...
Denver-based MAD Greens, which last year switched to locally grown lettuce, is continuing its quest to offer guests the best local fare with the...
People who fail to show up for a dinner reservation cost the restaurant money, whether it’s because of an emergency or mere thoughtlessness. A...
Do chicken and ribs go together like steak and lobster? Boston Market’s two years of research and tests show they just might. The chain...
Earlier this year, the annual “chicken wing prices are on the rise as the Super Bowl approaches” stories included worries that supplies were likely...
When looking for a place to dine, many consumers turn to websites such as Yelp and Urbanspoon, which can be great at helping diners...
In years past, restaurateurs might mumble under their breath when patrons blew off their reservations or showed up and hogged the table for too...
The state of a restaurant’s floor upon entrance is what more than 40% of patrons use to judge the overall cleanliness of the establishment. The...
May is National Burger Month, a relatively recent designation aimed at helping eateries promote signature burgers in the lead-up to Memorial Day and the...
Smoothie King founder Steve Kuhnau opened his first store in 1973, began franchising the original smoothie concept in 1989 and last year sold his...
Food is a powerful thing when it comes to triggering memories. Probably everyone can think of an experience that was at least partly defined...
More than 2,000 suppliers exhibited their products at the National Restaurant Association Show in Chicago. The energy on the show floor was high as...
It took OLO 6½ years to reach 1 million users for its customers’ online and mobile menus, but only a year after that to...
The way Americans eat is changing. Consumers are eating more meals away from home, and eating out isn’t always a special occasion. But even...
The task of improving the nutrition of a restaurant’s offerings overall might seem daunting, but eateries that don’t make an effort are missing out...
The healthy-dining trend comes as no surprise to Berge Simonian — he’s known for a while that tasty better-for-you choices can score big with...
We’re a bit late to announce our RSMI Q1 2013 data, but rest assured, the numbers are in! Before we dive into the Top...
It seemed nearly every aisle and international pavilion at the Specialty Food Association’s Summer Fancy Food Show last week had at least one olive...
Jack Butorac is both the CEO of Marco’s Pizza and a franchisee under a separate company that owns or manages 34 of the chain’s...
Healthy food, more diversity and local produce are among the menu trends that Maeve Webster, senior director at Datassential, and Chip Bell, founder of...
As a central conduit for food banks distributing to more than 61,000 shelters, pantries and soup kitchens, Feeding America sees food safety as paramount....
As farm to table dining becomes more popular, it’s not uncommon to see ingredients’ origins printed on a menu. Knowing which farm grew the...
The FMI and GMA Global Sustainability Summit has been all about “uncovering the possibilities” but sometimes, implementing sustainable efforts can hit road bumps, especially...
When food trucks began bursting onto the scene in more U.S. cities a few years ago, the big worry for restaurants was the competition....