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Industry News

Hwy 55 Burgers, Shakes & Fries Honored in Franchise Rankings

For the third consecutive year, Hwy 55 Burgers, Shakes & Fries, was recently ranked in Entrepreneur magazine’s Franchise 500.Recognized by entrepreneurs and franchisors as a top competitive tool of measurement, the Franchise 500 places Hwy 55 as #383 for its exceptional performance in areas including financial strength and stability, growth rate, and brand power.

Woody's Bar-B-Q Headed to Kentucky with Latest Expansion

Woody’s Bar-B-Q announced that it has brought its special brand of classic southern barbecue and comfort food sides to the Commonwealth of Kentucky. The newest franchisees to join the growing franchise network are Kevin and Tammy Willie, whose new restaurant—Woody’s Bar-B-Q of Murray, Kentucky—is located at 604 North 12th Street and just opened for business on Monday, January 22.

The Lost Cajun to Join Amarillo’s Growing Restaurant Scene

The Lost Cajun, a family-friendly restaurant focused on authentic Cajun food and hospitality, will soon be the newest addition to Amarillo’s growing food scene.The new restaurant, which will be located in Wolflin Square at 2401 Interstate 40 W.

BRIO Tuscan Grille Featuring Special Valentine’s Day Menu

Guests are invited to indulge in BRIO Tuscan Grille’s tempting Valentine’s Day menu, designed with love in mind. Including enticing cocktails, delicious starters and entrées, plus a decadent dessert, it’s the perfect way for guests to treat their special someone this Valentine’s Day.

Ezra Rosenberg Joins Roofers Union and Jug & Table as Wine Director

Roofers Union and sister wine bar Jug & Table announced the appointment of Ezra Rosenberg, an experienced D.C. hospitality professional, as Wine Director of the two Adams Morgan restaurants. In the coming months, guests can expect Rosenberg to continue expanding the presence of local selections in the wine programs, as well as fine-tune food and beverage pairings at Jug & Table.

McCain Foodservice Introduces Takeout and Delivery Support

Takeout and delivery orders are on the rise. And the trend is only expected to grow—an estimated 40 percent of restaurant sales are projected to come from delivery by 2020. With delivery checks averaging 63 percent more than dine-in checks, the market has created an opportunity for operators to tap into a new stream of revenue.

Nick Accardi Opens JAX B-B-Q in Hell's Kitchen

Pitmaster/pwner Nick Accardi has brought a new concept to Hell’s Kitchen with JAX B-B-Q, a destination for real wood pit barbecue, craft black angus burgers, frozen margaritas and craft beer. The interior was designed with a rockabilly Americana garage sensibility in mind, featuring partially exposed brick walls, antique gas station signs (including a massive Mobile flying Pegasus), original stools from a 1930’s Woolworth and black leather banquettes with red piping.

Bob Evans Offering Endless Soup Pass for $15

Bob Evans Restaurants is giving soup fanatics a great value this frigid winter to commemorate National Soup Month: unlimited soup through the month of February with the purchase of a Bob Evans Endless Soup Pass for just $15.

Baxter Introduces Multi-Purpose VersaOven

Baxter, the commercial oven manufacturer known for proven technology and authentic results, is introducing the VersaOven, a new type of kitchen equipment that combines the best features of rotisserie, convection and combi ovens into a space-saving oven category all its own.

US Foods Joins Global Sustainable Seafood Initiative

The Global Sustainable Seafood Initiative announce US Foods, a leading foodservice distributor, has joined GSSI as a Funding Partner.US Foods is the first American foodservice distributor to join GSSI’s Global Partnership.