Burgers have long been a menu staple, but there's a new twist on the burger scene these days. "Flexatarian" diets are huge right now - ask any millennial or Gen Z-er. They involve eating more plant-based foods while still allowing for a little meat and fish. Depending...

With rising food costs, higher wages, and evolving operational demands, controlling costs and increasing profits has become more critical than ever for your store or restaurant. Gregg Brickman, Corporate Executive Chef at Henny Penny, provides insight on how effective...

With supply chains stretched to the breaking point and some equipment lead times at 12 months or more, how is this impacting the restaurant industry? QSR Magazine takes a look at how some operators are making the best of a challenging situation. Source: QSR Magazine