McDonald's, Red Robin, Denny's and other chains take a more synergistic approach to menu development.
Brand becomes first chain in the U.S. to use the Marine Stewardship Council blue "eco-label"
Remodeled units will feature the produce used for squeezed-to-order juices in displays to convey freshness.
Foster Frable offers tips on constructing an efficient, long-lasting restaurant kitchen.
