04 Apr Fast Casual’s World of Flavor

Chefs explain the five ingredients necessary to serving top-shelf food in a fast-casual environment.

Humanely raised flank steak with a house-made au jus.

Wood-fired, milk-braised pork with an herb sauce and Meyer lemon chutney.

Chicken tikka masala slow-cooked in tomato, coriander, yogurt, and spices and served in a...

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04 Apr Ones to Watch: Torchy’s Tacos

This Austin, Texas, food truck–turned–brick-and-mortar chain serves high-quality, no-frills tacos.

What started in 2006 as a single Torchy’s Tacos trailer with a small menu has become a chain of 37 brick-and-mortar stores offering a choice of 20 different breakfast and lunch tacos.

That original trailer is still...

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01 Apr Freebirds Taps COO to Serve as President

Freebirds named current chief operating officer Bobby Shaw as the company’s new president. As president and COO, Shaw will remain in charge of day-to-day operations and execution of the company’s growth strategy.

With more than 20 years of operational experience in the restaurant industry behind him,...

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