Features
Why the restaurant industry doesn't support minimum wage hike
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The U.S. House of Representatives approved the bill to nearly double the minimum wage over six years, but it probably won't advance in the Republican-led…
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Hurricane Barry less severe than expected; food trucks already back in service
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Food trucks contributed to efforts led by organizations such as World Central Kitchen, which supplied relief kitchens throughout New Orleans, Baton Rouge and…
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Cousins Subs truck enters its third year, promotes the brand in Wisconsin
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Cousins Traveling Sub truck has regular requests for events in the Milwaukee area in addition to scheduled stops, such as business parks. There are two to…
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Let freedom ring! Food trucks help Americans enjoy the Fourth of July
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
From coast to coast, food trucks will be on hand at local celebrations lasting between one and three days. The holiday offers a chance to promote the brand and…
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High tech food truck puts avocado education in the driver's seat
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
An avocado promotions agency has created a food truck with touchscreens to educate people about avocados. In addition to placing their order on the…
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Food trucks provide one pillar for the expanding SAJJ Mediterranean brand
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The SAJJ Mediterranean brand consists of four aspects: restaurants, food trucks, catering and online/delivery sales.
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Atlanta couple pioneer a Tom + Chee food truck
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Laura Ann and Eric Hart, owners of the third Tom + Chee franchise, have experienced great success launching the first Tom + Chee food truck over the past year.
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Foodservice menus reflect shifting ethnic influences
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Ethnic influences are not new, but they continue to shift. A pair of experts gave an overview of new ethnic influences on foodservice menus at the National…
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Healthy diets continue to drive foodservice menus with CBD coming on strong
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Attendees at the National Restaurant Show at Chicago's McCormick Place got a full rundown on menu trends for 2020 from researchers.
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Legal issues complicate what employers can ask job applicants
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A pair of legal experts summarize what employers can and cannot ask job applicants, along with other changes related to employer/employee relations.
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Digital interface tools allow Off the Grid to manage expanding food truck services
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Digital interface tools have helped Off the Grid to expand from a food truck marketplace operator to a corporate catering and private events services provider.
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Snacking takes on new importance as consumer habits change
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Snacking has taken on new importance as fewer consumers eat three standard meals per day. Snacking is also no longer associated with being unhealthy.
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Nutrition and wellness concerns task foodservice harder than ever
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Foodservice operators need to be able to balance what consumers want to eat against what they consider best for their health, their community and the…
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Restaurant on double-decker bus finds a receptive audience
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Carson City, Nevada residents have welcomed the restaurant on a double decker bus. Facing restrictions on public property, the bus has found success serving on…
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3 eating trends elevating spring menus; cannabis makes the list
by Cherryh Cansler — Editor, FastCasual.com
In-season produce, healthful eating and a case of the munchies are driving the season's menu additions.
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Restaurant on wheels comes to life in a double-decker bus
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Converting a double-decker bus into a mobile restaurant was a three-year project for Billy Lavelle in Carson City, Nevada. The bus features an upstairs dining…
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Chicken wing food truck finds a waiting audience
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Wing It On, a chicken wing chain, has found the demand waiting for its Wing It On Wheels food truck. The company has found the food truck a profitable add-on.
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Wing it On finds chicken wings a natural fit for food trucks
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Wing It On, a fast casual chain focused on chicken wings, has found food trucks a logical expansion. The truck leverages synergies with the brick-and-mortar…
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Making marketing magic: using social media to grow your catering sales
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Social media has delivered new marketing opportunities for restaurants, but it has also raised the bar, especially since customers now expect catering services…
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Whole Grains Sampling Day March 27 offers food trucks a marketing opportunity
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Food trucks are invited to participate in the Oldways Whole Grains National Sampling Day on March 27 to promote whole grain benefits and take advantage of a…
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