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In-N-Out Burger

McDonald's expands custom sandwich option

 Dec. 09, 2014

In addition to customizing burgers and chicken sandwiches via a kiosk, customers in some 2,000 units will soon be served their food at the table, and in baskets, not wrappers. They’ll also have a choice of regular or sweet-potato fries.

Financing

5 things to look for in a private-equity partner

 By Peter Romeo on May 19, 2015

Restaurateurs should do their own due diligence before pairing up with a private-equity firm, experts advised yesterday at the Restaurant Finance Summit during the NRA Show.

Ahead of rumored all-day breakfast rollout, McDonald’s makes switch to real butter

By Kelsey Squire on Sep. 01, 2015

As the fast-food giant expands its test of daylong breakfast, it’s replacing liquid margarine in menu items containing English muffins, biscuits and bagels.

Wayback Burgers joins the value wars

By Kelsey Squire on Mar. 28, 2016

The $4 BBQ Bunch is the first meal deal in the fast casual’s history.

Operations

This week’s restaurant nightmares: Scary kids

By Peter Romeo on Apr. 02, 2018

Kids supposedly say the darnedest things. But they draw things even more frightening. Yet, it was an adult who wreaked recent havoc at In-N-Out.

Technology

Mobile commerce grabs hold of takeout ordering

By Joann Whitcher on Feb. 06, 2013

Mobile smartphone apps are quickly becoming the go-to platform for ordering takeout. According to a new eMarketer report, “Mobile Fast Food Marketing: How QSRs and Fast Casuals Are Getting Quicker and Faster,” more consumers are making their dining decisions en route via the smartphone.

If a little's good, a lot's not

By Bill Main on Jun. 04, 2003

Until recently, I never thought about portion size in any other context than food cost controls, but a recent dinner at the home of friends changed that.

Financing

Don't let your meat purchase put you in the red

By Restaurant Business Staff on Jul. 12, 2007

Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.

Fuddruckers Files for Chapter 11

By Restaurant Business Staff on Apr. 22, 2010

(April 22, 2010)—Burger chain Fuddruckers Inc. and its parent, Magic Brands LLC, filedfor Chapter 11 bankruptcy protection Wednesday to ease the sale of...

August 2011 Ideas Index

By Restaurant Business Staff on Aug. 01, 2011

Pricing: Instead of discounting, add value. Brown’s Chicken offers incentives the more you spend on catering.

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