By Joan Lang, Editorial Director A new “fine casual” segment is evolving out of the Chipotle quick-quality model. Older concepts are rebranding as fast casual or launching their own F/C siblings. And all around, there is quick, healthy, customizable food that blazes... continue reading
Emily Callaghan, Concept Development & Communications At Synergy, we like to say that restaurants should refresh their interiors every seven to 10 years to remain clean, fresh and relevant, but what about a restaurant’s overall brand? Do changing times require... continue reading
By Joan Lang, Editorial Director Ambitious young entrepreneurs and boldface-name chefs aren’t the only ones attempting to cash in on the popularity of fast casual concepts that offer convenient service, affordable prices and an elevated level of food quality and customization... continue reading
You’ve probably have heard about California’s drought crisis. Even if you don’t live in California, as a restaurant operator, you will feel its effects. The USDA has recently reported its Food Price Outlook for 2015 and 2016 and there are some important... continue reading
The FDA has just posted an important alert regarding cilantro from Mexico: Cilantro fields from the Mexican state of Puebla are said to be contaminated with human feces and toilet paper. The discovery was found through the investigations by The Centers for Disease Control... continue reading
