Smoothie King

Independent Operators Taking Kids

By Restaurant Business Staff on Feb. 03, 2009

The new report provides in-depth analysis of the kids' menu category for the 250 largest chain restaurants as well as leading emerging chains and...

Kahala Brands acquires Maui Wowi

By Kelsey Squire on Nov. 03, 2015

The franchisor adds another smoothie brand to its fold.

Entrepreneur of the month: Dan Kim

By Restaurant Business Staff on Jan. 01, 2010

Having founded Red Mango in South Korea in 2003 and driven it to the number-one position in the natural, authentic frozen-yogurt market there, Dan Kim opened the first U.S. outpost, in L.A., in July 2007.

Beverage

Breakfast in a glass: Protein powers drinkable meals

By Christina Mueller on May 17, 2016

While breakfast eaters still opt for eggs or yogurt, protein-rich smoothies and shakes are a growing opportunity for operators targeting people on the go.

Server suggestions encourage diners to try new beverages, says Technomic

By Restaurant Business Staff on Aug. 12, 2010

CHICAGO (August 9, 2010)—Waitstaff suggestions can encourage diners to try new beverages, finds a new report from foodservice consultant Technomic. Nearly...

Jamba Juice debuts concept location

By Kelsey Squire on Jul. 13, 2016

Jamba Juice has opened a concept unit in Pasadena, Calif., that will serve as a testing ground for new products.

Grow smaller

By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

2017 Top 500: Specialty LSR

By Restaurant Business Staff on Jun. 08, 2017

Together, the specialty LSR category increased sales by 8.6%, to $6.9 billion, and units by 5.2%, to 11,070.

Low carb eating: Here to stay?

By Restaurant Business Staff on Feb. 01, 2004

Is low-carb eating really here to stay? Plenty of restaurants seem to think so.

Consumer Trends

Today's snacking style

Dec. 21, 2011

Snacking accounts for about 11 billion restaurant visits a year, notes Bonnie Riggs, Restaurant Industry Analyst for The NPD Group in Chicago. Although growth in the category has been flat over the past six years, as Millennials have cut back on restaurant visits, snacking is still performing better than other eating occasions.

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