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2017 Fast Casual Top 100 - Mon, 2017-05-22 00:00
This year’s list of Fast Casual Top 100 Movers & Shakers recognizes 76 brands and 24 industry executives.

Industry celebrates culinary creativity at MenuMasters Awards

Nation's Restaurant News - Sun, 2017-05-21 19:45

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

“I had duck tongue and pancakes not two feet from each other. How amazing is that?” said Billy Dec as he welcomed guests to the 20th annual MenuMasters Awards, presented by Nation’s Restaurant News and sponsored by Ventura Foods.

Dec, founder and CEO of Chicago-based hospitality company Rockit Ranch Productions, was master of ceremonies for the celebration, which recognizes culinary innovation in foodservice, from quick service to fine dining.

MenuMasters Innovator of the Year Stephanie Izard, a Chicago-based chef and restaurateur, served crispy duck tongues with tuna poke, paired with a Parker Station Pinot Noir from Santa Barbara, Calif.

Her station at the party was between Denny’s, which won the award for Best Menu Revamp for its buttermilk pancakes — topped with salted caramel and bananas, and paired with Veuve du Vernay, a French sparkling rosé — and that of Stephan Pyles, this year’s inductee into the MenuMasters Hall of Fame. Pyles served lobster tamale pie paired with Rodney Strong Chalk Hill Chardonnay from California’s Sonoma Coast. 

“MenuMasters is something that Ventura holds so dear because it fits our company,” Ventura Foods CEO Chris Furman told the crowd at The Drake Hotel in Chicago, noting that the company focuses on developing custom products for foodservice operators. 

Pyles, accepting his induction into the hall of fame, reflected on the past 20 years and the inductees who came before him — including Wolfgang Puck, Paul Prudhomme, José Andrés and Norman Van Aken. He said the honor was on par with winning a James Beard Award.

“I am incredibly honored to receive this award tonight,” he said, noting that his predecessors “absolutely changed the essence of our way of cooking.”

Pyles, who is credited with spearheading the development of Southwestern Cuisine in the 1980s, thanked his staff over the years “for making me maybe better than I really am, and I’m okay with that.”

He also had high praise for NRN, citing the publication’s reporting for helping him to innovate.

In accepting her award as innovator of the year, Izard said the city where she operates helps spur innovation.  

“We kind of think Chicago is the jam for restaurants,” she said, adding that she was lucky to be in a city where guests challenge them, “and we do the same to them.”

The award for Best New Menu Item went to Shake Shack, for its Chick’n Shack, the fast-casual chain’s new fried chicken sandwich, which was paired with Blue Moon beer.

“I think in the end we just made what we wanted to eat,” said Gillian Ortiz, Shake Shack’s manager of culinary development and R&D.

Panera Bread was honored in the Healthful Innovation category for its 100-percent clean menu, which has no artificial ingredients. The bakery-café chain served a watermelon and feta salad over grains, including freekeh and daikon seeds, paired with two of its own beverages, prickly pear hibiscus fresca and blood orange lemonade.

In accepting the award, John Taylor, Panera’s director of concept development, said that for a restaurant to succeed, it has to be relevant. Offering an additive-free menu is one way that Panera strives to do that.

“We call that food as it should be,” he said, adding that he and his team sought to make a positive impact on the entire food system.

By Chloe, the New York-based vegan chain, was named Trendsetter of the Year. The fast-casual concept served its guacamole burger, paired with a Lagunitas IPA.

“We think we are on the cutting edge of what the next generation of restaurants will be,” senior vice president of development David Selinger told the crowd, adding that although the chain has just six locations, he expects it to be in every city in the country.

In accepting the award for Best Menu Revamp, Sharon Lykins, Denny’s senior director of product innovation, said the refurbished menu “was truly a definition of collaboration,” from CEO John Miller to the unit-level team members who prepared the food every day 

P. F. Chang’s won the award for Best Limited-Time Offer for its Local Favorites Menu, which allowed unit-level operators to select specials that they thought their customers would like best. The casual-dining chain served spicy Flaming Red Wontons, paired with Louis M. Martini Cabernet Sauvignon, from California’s Sonoma Coast. 

Yuji Iwasa, P.F. Chang’s director of culinary innovation, praised his team, as well as the “awesome people” of Chicago who welcomed him and his team to the city.

“Inspiration is what drives innovation,” he said 

Brigham Young University won the award for Best Line Extension for its Aloha Plate, a traditional Hawaiian plate lunch comprised of two scoops of rice, one scoop of macaroni salad and a choice of protein — at the party, that protein was shoyu chicken — paired with Borgo Conventi Pinot Grigio from Friuli-Venezia Giulia in Italy. The dish is priced at $5.95, and the university has sold more than $900,000 of the meals since the offer began last year.

Dean Wright, BYU’s director of dining services, said students want both value and authenticity, and the Aloha Plate delivers.

Rounding out the ceremony was Laura Viscusi, vice president and group publisher of Nation’s Restaurant News, as well as sister publications Food Management, Restaurant Hospitality and Supermarket News.

She thanked Ventura senior vice president Jim Goggin for his creativity in developing the MenuMasters program and presented him with a still-wet painting of the night’s festivities that artist Lothar Speer made during the celebration.

Contact Bret Thorn at

Follow him on Twitter: @foodwriterdiary

3 tech trends in training

Nation's Restaurant News - Sun, 2017-05-21 15:31

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

Training younger, tech-savvy workers requires keeping up with the latest tech-based education tools, said Donna Herbel, vice president of training and culture development at Perkins & Marie Callender’s LLC. 

At an NRA Show session on Saturday, titled “Trends in Training,” Herbel outlined three training tools that can open up a world of opportunity for restaurants. 

1. Micro-learning: Sometimes also referred to as “chunking,” micro-learning involves training employees in short bursts to model a specific skill, behavior or event at the point of question.

Herbel pointed to Yummly videos as an example. The three- to four-minute videos demonstrate how to do specific tasks, like mincing garlic.

2. Gamification: Applying game theory to training.

Many loyalty programs have a gaming component, such as buy five, get the sixth free offers, Herbel said. They don’t have to involve technology.

But game apps like Cooking Dash or Diner Dash also provide a simple format for competitive educational games, she said.

Game designers can help trainers build simple games. Herbel said they don’t have to be tech-enabled, but can be simply about participation in some way.

Kahoot, for example, is a free educational resource that allows trainers to design and develop any kind of quiz or interaction on a smartphone.

Such games works best when they offer a leaderboard that introduces a competitive element, allowing participants to earn points and become champions for learning, she said.

3. Augmented reality: This technology overlays virtual information onto the real world.


Yelp, for example, has an augmented reality app that allows users to point their camera down a street and read reviews of restaurants in the neighborhood.

Herbel said similar technology could be used to train workers about new menu items, she said.

Perkins has a printed binder with recipes, but those pages also have a Zapcode, or a code that can be read with the Zappar app, which makes the information come to life as a 3D image, rather than a one-dimensional photo. The technology is used more commonly in other countries, often for marketing. 

“We’re late adopters,” Herbel said.

About three years ago, McDonald’s in Australia had a “Track My Maccas” campaign that let customers click an augmented reality code on their burger box to see the story of the item’s ingredients and where they came from.


They key to such tools is that they motivate participation and build loyalty, Herbel said.

“And people can start and stop on their own time and set the pace for their own learning,” she said.

Contact Lisa Jennings at

Follow her on Twitter: @livetodineout

How restaurant operators can implement sustainability programs

Nation's Restaurant News - Sun, 2017-05-21 15:10

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

Sustainability, whether sourcing food responsibly or cutting down waste, is top-of-mind for many consumers. National Restaurant Association officials outlined steps operators can take and how to communicate what they’re doing to customers.

In a presentation at the NRA Show on Saturday, Laura Abshire, the association’s director of sustainability policy and government affairs, and Jeff Clark, director of the association’s Conserve Program, outlined survey results finding that issues around local sourcing and responsibly sourced fish were important both to chefs and their customers.

Abshire said the NRA’s annual What’s Hot survey found that chefs ranked hyper-local sourcing, environmental sustainability and locally sourced produce and seafood among the top 10 food trends in the industry. Additionally, food waste reduction was ranked seventh.

“Until about three years ago, we never saw that at all,” she said. 

Sourcing fresh ingredients and responsibly sourced fish also ranked highly among consumers, Clark said, who additionally wanted restaurants to have animal welfare-related policies around issues such as treatment of animals with hormones and the living conditions of the hens laying the eggs they were buying.

“Knowing and stating where your food is coming from … is going to be a larger and larger factor for your bottom line,” he said.

Clark pointed to local Chicago operators such as Goose Island Brewery, which had customer-facing initiatives like using reclaimed wood in their tasting rooms, as well as bigger-picture issues, such as protecting the local ecosystem “to keep the water clean and healthy,” since high-quality water is necessary to make high-quality beer.

“Knowing some of these stories and being able to tell them to your customers is going to be really, really important,” he said. 

When it came to sourcing seafood, he suggested moving away from mainstream fish such as salmon and tuna and offering lesser-known varieties such as the Chilipepper Rockfish, which is abundant on the West Coast. He said using such underutilized fish would allow more fisheries of more popular fish to replenish themselves.

Although such fish are harder to sell, Clark said it provided operators with the opportunity to engage with their customers and tell their restaurant’s story better.

Clark also advocated getting to know local farmers and ranchers and working with them to produce the items that you want to sell in your restaurants and, if you have the skilled staff to do so, buying and butchering whole animals, both to reduce waste and to save money while finding uses for non-center-of-the-plate cuts.

Abshire said food waste was now a priority for the NRA. Noting that up to 40 percent of the food produced in the United States goes uneaten, making food waste the largest component of municipal solid waste, she said that new regulations in some coastal communities no longer allowed food waste to be transported to landfills. Similar laws were likely to be passed elsewhere in the country, she noted, and would require operators to find new uses for food that they used to throw away. That could mean composting or finding new uses for food, such as donating it to hunger relief organizations or other charities. 

Twenty-two percent of restaurants currently donate food and about 14 percent compost, she said.

“While that’s a small number, there really is a ton of room to grow in the composting space,” Abshire said.

However, 39 percent of operators said they don’t have composting facilities near them, she said. However some perceived barriers to food donation weren’t real. For example, restaurants don’t need to be concerned about liability issues if beneficiaries of their donations end up getting sick, she said. The 1996 Good Samaritan Food Donation Act indemnified operators from liability, and Abshire added that to date there hasn’t been a single case of liability stemming from food donations.

Plus, food donations don’t just help the community and spread good will, but can also have tax benefits. 

She advised restaurateurs to find an enthusiastic champion on their staff to spearhead reduction of food waste, put that person in charge of tracking waste and start a donation program.

Contact Bret Thorn at

Follow him on Twitter: @foodwriterdiary

What Gen Z restaurant consumers want

Nation's Restaurant News - Sun, 2017-05-21 14:34

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

The next generation of restaurant consumers, who are now in their teens, will demand the non-negotiables of good value, a unique experience and superb food safety, according to an NRA Show panel on Saturday. 

“Gen Z will have a huge impact on the global markets and the foodservice industry,” said Abhijeet Jadhav, senior manager of marketing strategy for Georgia-Pacific Professional and moderator of a panel titled “Introducing Generation: The World’s Newest Influential Decision Maker.”

With about 80 million members, mostly in their teens, Gen Z is on the cusp of being the restaurant industry’s major consumer market, Jadhav said.

“These folks are not just Millennial 2.0,” Jadhav told a packed audience that spilled well into the NRA Show’s exhibit hall.

Born between 1995 and the mid- to late-2000s, Gen Z customers have values that are very different from Millennials, he said. They spend a lot of time online and tend to have shorter attention spans, Jadhav said. And because they consume a lot of information, they tend to make decisions quickly.

Early research on Gen Z consumers indicates that they want good value and quality from restaurants, like the food found in fast casual. They also want inviting service and a welcoming ambience that makes them feel valued, Jadhav said. Additionally, they demand cleanliness and the highest standards of food safety.

Adam Millman, senior director of Yale Dining in New Haven, Conn., said Gen Z covers a lot of college students, and that requires approaching them with information. 

“We’re telling a story,” Millman said. “This generation wants to know why we are doing things. And we’re telling that story through technology, which is their major form of communication.” 

Yale uses its foodservice smartphone app to detail food sources, which farms ingredients are from, and when the products were harvested. The university offers supply-chain transparency from farm to plate, he said.

In addition, Gen Z customers don’t want to wait, so Yale allows students to order through the app and have the food ready when they arrive.

Digital nativism is a trait unique to Gen Z, as opposed to Millennials, said Jill Ahern, senior director for insights and design packaging at Havi. Technology has been available to Gen Z consumers for their entire lives, she said.

“That really shapes how they interact with the world,” Ahern said. “It allows them to get ratings and do crowdsourcing for places where they might want to eat or where they might want to work.”

Millman said Yale has adapted worker scheduling to accommodate digital nativism, allowing them to work when they want to work. Short videos are also used for training and available on smartphones or iPads, he said. 

Gen Z student Jackie Mendez said one of her favorite restaurants is Buffalo Wild Wings because it offers tabletop tablet ordering, which also occupies her younger sister. Plus, restaurants have televisions for watching sports. 

“This generation is really about the experience,” Millman of Yale said. “They are willing to wait two hours to go to a place that has the technology behind it, versus the brand they are comfortable with.”

Gen Z customer Christopher Chavez of Chicago said he likes to seek out restaurants that have been suggested on social media in order to get new experiences.

Technology also gives the Gen Z customers the ability to find and compare new places, Ahern said. 

“Another hallmark of this generation is that it is a very diverse generation and very open-minded compared to earlier generations,” she said. “They are very adventuresome. They are very open to new tastes that you don’t typically associate with teenagers.

“If you are looking for trends with this group, you are probably too late with this group,” she added. “You really need to be challenging them and giving them new things. Give them something to talk about.”

Contact Ron Ruggless at

Follow him on Twitter: @RonRuggless

Ask Amy: They changed the baby's diaper on the restaurant table

Topix - Sun, 2017-05-21 10:49

DEAR AMY: While eating a quick lunch in a fast-food restaurant, a prosperous couple in their early 30s arrived with two infants. The mother immediately wiped the tabletop with a baby wipe, then placed a changing pad on the table.

Categories: Today's Food News

Retail is dying? Tell that to fast-food chains losing top talent

Topix - Sun, 2017-05-21 06:08

Customers cussed at him and threw ice cream at him. Finally, Don-Wesley Andrews had enough.

Categories: Today's Food News

Solicitor completes 10km obstacle course for children's charity

Topix - Sun, 2017-05-21 01:38

Competitors had to follow a route which included steep hills and muddy tracks as well as obstacles covered in mud and water. They were raising money for Ronald McDonald House, a charity run by fast-food chain McDonald's which provides free accommodation for families with children in hospital.

Categories: Today's Food News

The Best Teriyaki Chicken Burger In The County Has Been Found

Topix - Sat, 2017-05-20 21:03

" But fear not, the tiny North Hollywood storefront does offer it, along with the other Southern California fast-food must-haves like burritos, teriyaki and burgers. Plus fried rice - but the teriyaki is served with French fries, not with rice.

Categories: Today's Food News

Is delivery worth the headache?

Nation's Restaurant News - Sat, 2017-05-20 19:20

This post is part of the On the Margin blog.

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

No single trend in the restaurant industry is as big as delivery. The wave of third-party services and clear demand from consumers has just about every major restaurant chain headed in that direction.

Delivery can generate a flood of sales when companies start implementing the service, according to a panel of operators at the NRA Show on Saturday.

“The sales volume is extraordinary on the third-party delivery side,” said Monique Yeager, chief marketing officer of Tijuana Flats, which began working with UberEats five months ago. "The first three months was absolutely amazing.”

But … 

“The cost is what we all need to work together as a community of restaurants,” she said. “The cost of this is extraordinary. And sales volume doesn’t cover it.”

Others, however, say the pickup in sales is worth the cost.

Uncle Maddio’s Pizza has one location that generates 50 percent of sales through delivery. COO Scott Goodrich was blunt about the impact delivery had on that one location. 

“It saved the store, in my mind,” he said. 

Goodrich said that third-party delivery is at 20 percent at most of the locations with the service, but not all of his chain’s restaurants has delivery because the company doesn’t trust the service.

“For us it’s been great,” he said.

Delivery is an important consideration for the vast majority of restaurant chains for a simple reason: More consumers are staying home. And for many of them, the only way to get them to eat your product is to bring it directly to them.

According to the NPD Group, 61 percent of all restaurant visits are for takeout, a number that is increasing, even at casual dining chains built on dine-in business.

Consumers are increasingly shopping online, rather than at retail stores, which has devastated that business. It’s also playing a role in the decline in restaurant visits in recent years, and especially over the past 12 months.

That makes delivery a defense mechanism for operators as much as anything else.

“I do think customers are dictating this,” Goodrich added. “We don’t have a choice. They’re going to want to use it that way.”

Yeager called it a “cultural shift to more convenience.”

“It’s an actual shift,” she said.

But that doesn’t mean delivery is a panacea. Because services charge delivery fees, it costs money. And, for many concepts, the amount of potential business remains uncertain.

Yet operators on the panel all agreed that the services generate a surge in sales at first. The big question many have is whether the sales for delivery are not replacing ordinary takeout. 

“If customers are just trading from something that doesn’t cost us to something that does, we have to look at it,” Yeager said.

The other challenge for operators is to make the business profitable. Some operators said they have to hire additional workers to prepare the food and handle the orders, especially at first when a lot more customers order delivery. 

Ultimately, operators said they adjust their operations to make the business more profitable.

Delivery orders were as high as 60 percent of the business at some locations after Blazing Onion Burger Co. started third-party delivery, said CEO David Jones.

“We don’t have the staff for that,” he said. 

That also frustrated workers who were suddenly much busier than they used to be, driving turnover higher. But the orders eased and the company has adjusted its labor accordingly and added training, and now “the bottom line is where it wants to be,” Jones said.

Another question is whether the orders affect overall business. Some chains worry that it will. 

The fast-casual pizza chain Fired Pie will turn off delivery at some of its busy locations during lunch, to not drive away customers who come to the store to order its pizzas.

“We turn it off quite often,” said Fred Morgan, the chain’s co-founder. “We don’t have the luxury of a second kitchen when there’s a line out the door to make orders with five, 10, 15 pizzas. It makes it very difficult.”

Jonathan Maze, Nation’s Restaurant News senior financial editor, does not directly own stock or interest in a restaurant company.

Contact Jonathan Maze at

Follow him on Twitter: @jonathanmaze

As labor costs hit hard, operators look for answers

Nation's Restaurant News - Sat, 2017-05-20 18:55

This is part of NRN’s special coverage of the 2017 NRA Show, being held in Chicago, May 20-23. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

Low unemployment and a restaurant industry adding jobs at a strong clip, along with rising minimum wages, have conspired to drive up labor costs for most operators.

The rising costs, coming at a time of weak sales, have left many operators searching for answers throughout their operations — from the amount of technology they add, and even the size of their restaurants.

“This labor line, this trajectory, is not sustainable,” Carin Stutz, chief operating officer of Denver-based Red Robin Gourmet Burgers Inc., said at the NRA Show on Saturday.

Solutions to labor issues vary greatly. Stutz, for her part, has implemented a number of strategies at Red Robin to keep good employees from jumping ship. For instance, the company has a “come as you are” policy, so workers no longer have to cover up tattoos or piercings, she said.

That policy “opens up your workforce in a pretty big way,” she said.

It probably helps that Red Robin’s CEO — Denny Marie Post recently received a very public tattoo at the company’s annual conference after workers met what executives considered a “high bar” for customer satisfaction scores. 

“It was amazing what that did for our culture,” Stutz said.

The company also has a two-week scheduling policy, so workers know further in advance when they are scheduled to work.

“It shows respect for team members,” Stutz said. “They don’t have to wait until Friday to know when they’re working the next week.”

Stutz also said the company has “stay interviews” with good workers to catch issues that might drive them away, rather than catching those issues during an exit interview.

To be sure, higher pay remains the most important element of recruitment and retention.

Ryan Rose, president of Medina, Ohio-based Romeo’s Pizza Franchise, said the company is “starting to pay people more,” and that begins with general managers. The company has increased general managers’ average annual salary from a range of $33,000 to $36,000, to $37,000 to $42,000.

General managers are important, Rose said, because they influence everything else, including labor control and sales growth.

“We look at investing in the highest quality GM we can afford, and making life very good for them,” he said. “They influence everything in the formula that can make for a successful bottom line.”

His company also uses personality testing, and also tests workers on leadership skills to find people who could make the best general managers.

Rose, for his part, sees labor as an important part in driving topline sales, which can offset higher labor costs.

“Hire the right people to increase store sales, and labor will stay in check,” he said.

Some companies are finding workers from different groups. Sue LaTour, president of Passport Pizza, said the company takes advantage of incentive programs to hire people who just left prison.

She said the workers’ connection with a parole officer keeps them in check, and they are motivated to do well.

“This is a great workforce, because they’ve been through hell,” LaTour said. “They show up on time. They’re polite and helpful.”

Technology is playing a major role in companies’ efforts to control labor. Passport Pizza uses a scheduling program that texts employees 30 minutes before they start a shift as a reminder, so they can’t say they overslept.

“They’re always checking their phones,” LaTour said.

Many companies are also using kiosks and online ordering to make business more efficient.

Romeo’s Pizza Franchise generated just 6 percent of sales online when he started 28 months ago. After numerous improvements, that percentage is up to 40 percent.

That doesn’t directly influence labor, he said, but it does drive up revenue 

“Our average guest check is $3 higher online than when they call into the store,” Rose said. “We’re doing more with less.”

“It’s not taking employees’ positions,” he added. “We still need employees. It’s all about increasing the top line.”

Rising labor costs are even influencing the size of restaurants. Stutz noted that Red Robin is shifting to a more mid-sized building.

“We’re trying to slim down, see if that helps a little bit,” she said.

Contact Jonathan Maze at

Follow him on Twitter: @jonathanmaze

Woman charged for macing fast food employees over stale french fries

Topix - Sat, 2017-05-20 16:36

Employees at a fast food restaurant in Coon Rapids, Minnesota, say a woman sprayed them with Mace during a dispute over fresh french fries. According to the criminal complaint, police went to Wendy's Thursday afternoon after receiving a call about a disturbance, CBS Minneapolis reports .

Categories: Today's Food News

Jersey Shore businessman charged with stealing Ronald McDonald statue

Topix - Sat, 2017-05-20 14:27

Thomas Roman, 56, of Point Pleasant, was charged this week with third-degree receiving stolen property in connection with theft of the life-size statue on April 27 from a McDonald's on Center Street. The statue, a fixture outside the fast-food eatery ever since the franchise owners bought the 250-pound clown for $7,000 in the early 1990s, was swiped while the restaurant was undergoing renovations.

Categories: Today's Food News

Liam Payne Says Marriage to Cheryl Cole 'Not on the Cards,' Drops...

Topix - Sat, 2017-05-20 12:14

The former One Direction singer discussed his relationship with 33-year-old girlfriend Cheryl Cole, on The Sun reporter Dan Wootton's Bizarre Life podcast on Thursday, explaining that, at this point, marriage is "not really on the cards for me." "I see marriage as more of a religious thing and I'm not really a religious person," the 23-year-old artist explained.

Categories: Today's Food News

Fast food team swap burgers for bicycles to raise cash for charity

Topix - Sat, 2017-05-20 07:32

STAFF from McDonalds' restaurants across Oxfordshire will swap burgers for bicycles as they cycle to the Netherlands to raise funds for charity. Franchisee Ismail Anilmis and a crew from his restaurants in Benson, Witney and Didcot will take on the Oxford to Leiden Bike Ride for Ronald McDonald House Charities.

Categories: Today's Food News

10 Tricks Food Photographers Use to Make Stuff Look Edible-Even When It Isn't

Topix - Sat, 2017-05-20 05:20

Food always looks great in TV and magazine ads, right? That's usually the case whether we're talking about a cheap burger at a fast food joint or an expensive steak at a nice restaurant. Well, we hate to break it to you but some of that appetizing food you drool over in ads isn't really edible at all.

Categories: Today's Food News

Theft suspects busted in hamburger drive-thru line in Pueblo, drugs found

Topix - Sat, 2017-05-20 00:50

A couple in a stolen SUV, cued up at a fast-food hamburger drive-up window in Pueblo, were arrested Friday by sheriff's deputies. A loaded handgun was found on the driver and an assortment of suspected drugs in plastic bags were also seized, according to the Pueblo County Sheriff's Office.

Categories: Today's Food News

Zacks Investment Research Upgrades Barfresh Food Group Inc (BRFH) to Buy

Topix - Fri, 2017-05-19 22:31

The brokerage presently has a $0.75 price objective on the stock. Zacks Investment Research 's price objective suggests a potential upside of 7.16% from the stock's current price.

Categories: Today's Food News

The One Thing You Should Never Say When Ordering Food At Chick-fil-A, According to An Employee

Topix - Fri, 2017-05-19 17:54

Chick-fil-A is cult. People come from far and wide to eat at the chicken chain .

Categories: Today's Food News

Working Lunch: Cities push for menu labeling enforcement

Nation's Restaurant News - Fri, 2017-05-19 16:33

This week, Align Public Strategies discusses why New York City will not wait for delayed federal requirements on menu labeling, and the mayor’s call to action for other cities to follow. Distractions in Washington, D.C., are getting worse, which means the legislative agenda is sidelined. Meanwhile, President Donald Trump and Congress appear to be heading toward a possible agreement on parental paid leave.  

Align Public Strategies is a full-service public affairs and creative firm that helps corporate brands, governments and nonprofits navigate the outside world and inform their internal decision-making. This article does not necessarily reflect the opinions of the editors or management of Nation's Restaurant News or Restaurant Hospitality.