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Smoothie King

Beverage

How to keep alcohol flowing at fast casuals

 By Thomas Henry Strenk on Feb. 16, 2016

Many fast-casual operators are experimenting with different strategies to sell these beverages in a counter-service environment, most often without a dedicated bar. Several operators are discovering that profitable sweet spot between fast and casual.

Easing the way to smooth sipping

By Restaurant Business Staff on Feb. 01, 2010

The definition of a smoothie has been blended as much as the drink, but basically, smoothies are fruits and juices whirred with ice until thick and smooth.

Food

Breakfast bowls allow operators to expand the morning meal

By Patricia Cobe on May 17, 2016

Breakfast bowls have several selling points: They’re more adaptable to experimentation; they can be healthy or hearty; and they offer a perception of value.

2011 beverage preview

By Thomas Henry Strenk on Dec. 07, 2010

A look at drinks—both spirited and not—to bring your list up to speed.Drinking up valueNo one needs to tell operators the importance of offering...

Jamba Juice names former Zoes Kitchen exec as CMO

By Kelsey Squire on Jul. 20, 2016

Rachel Phillips-Luther has joined the smoothie-and-juice chain.

Financing

Where are they now?

By Restaurant Business Staff on Jun. 30, 2011

Restaurantbusiness.com looks back at some of the concepts that figured into past Future 50 rankings of the day’s up-and-comers.

Smoothie King

Jun. 11, 2017

Made-to-order smoothies with real fruit, fresh juices and protein powders and vitamins

Breakfast grub: a buyer's guide

By Restaurant Business Staff on Oct. 12, 2005

Shell eggsTraditional eggs-in-the-shell that must be cracked before using. These are generally sold packed 30 dozen to a case in several sizes: Jumbo (56...

The healthy kitchen

By Restaurant Business Staff on Jul. 01, 2012

With the push to offer healthier choices, restaurants must rethink not only how they prepare food but the equipment they use to prepare it. We asked a few...

The business side of charity

By Restaurant Business Staff on Sep. 11, 2006

Charitable work is all well and good, but what exactly is it doing for your bottom line? You're giving a lot, but what are you getting in return? Chances are you could—and should—be getting back a lot more than you are.

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