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Raw and Ready: Growing a Healthy Fast Casual

Modern Restaurant Management

The owner of Delicious Raw, a healthy fast casual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. I particularly like it because I'm heavy into outdoors and sports and the ocean. I just fell in love with South Florida.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. So much data is generated at every point within a restaurant, whether fast casual or fine dining. Data, Data, Data.

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Perkins and Huddle House aim for revivals with boba, smash burgers and drive-thrus

Restaurant Business

It also sports the chain’s new name and logo. A rendering of Perkins Griddle & Go fast-casual concept. Simultaneously, the company also created a fast-casual version of Perkins called Griddle & Go, another nod to younger, on-the-go customers. And yet he also believes family dining has some unique advantages.

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MRM Franchise Feed: Randy’s Donuts Plans Rise and Burger King Makes Sustainable Commitment

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Despite the lagging global pandemic, the organic fast-casual brand is surging forward with record-breaking sales, franchise development growth, and new guest acquisition and satisfaction.

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WHY A 27-UNIT SPORTS BAR MOVED TO AUTOMATE FOOD LABELING

Transact

Taco Mac, a 27-unit sports bar based in Atlanta, has designs to grow within Georgia, and into other states. By Charlie Pogacar, QSR Magazine. The post WHY A 27-UNIT SPORTS BAR MOVED TO AUTOMATE FOOD LABELING appeared first on TransAct Restaurant Solutions. Originally posted on qsrmagazine.com.

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Restaurant Insiders on 2020 Lessons Learned, Part One

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. GJ Hart, CEO of Torchy’s Tacos.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In the short term, it’s QSR that will experience labor improvement, then fast-casual. Alex Canter of Ordermark.