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This vintage dessert combines crunchy saltine crackers, fluffy meringue and walnuts for a sweet-and-salty soda cracker pie that’s surprisingly simple to make—and impossible to forget. Soda cracker pie is one of those delightful vintage desserts that surprises everyone who takes a bite. You probably wouldn’t think to put saltines in a dessert, but they produce a crisp, golden meringue-style crust that supports a light, airy and rich whipped cream topping. Lightly sweet and nutty chopped walnuts also create a wonderful contrast to the salty crunch of the crackers. This pie recipe is incredibly easy to make and is perfect for using up pantry staples. No rolling pin required! What is soda cracker pie? Soda cracker pie is an old-fashioned dessert made with meringue, whipped cream, walnuts and plain crackers. This unique treat is a Depression-era dessert (read: a sweet treat that uses simple and inexpensive ingredients to make something that tastes luxurious) that’s traditionally made in the South. However, the delightfully chewy texture and easy-to-follow instructions will make it an instant classic in your kitchen, no matter where you live. Ingredients for Soda Cracker Pie Egg whites: Whipping egg whites with sugar creates a meringue that makes up the base of this rich-tasting treat. Bring egg whites to room temperature before use for the best results. Sugar: The wonderful sweetness of this southern recipe isn’t possible without sugar. Sugar also helps stabilize the meringue, ensuring stiff peaks and a perfect bake. Baking powder: This leavening agent gives the unique pie a delightfully airy quality. Cream of tartar: To make sure your egg whites reach maximum peak—and stay that way—a dash of cream of tartar is crucial. Saltines: Salted crackers are the star of this show. They add a crumbly, salty goodness that makes this dish stand out on a dessert table. Walnuts: Creamy, mellow and chopped to perfection, walnuts add decadence to every bite. Try pan-toasted nuts for an even deeper flavor. Vanilla extract: A high-quality, pure vanilla extract brings balance to many dessert recipes, so it’s no surprise to see it here. Heavy whipping cream: Because it’s full of fat and luxurious flavor, heavy whipping cream is used to make the whipped cream topping for the pie. Confectioners’ sugar: Incorporate a bit of confectioners’ sugar into your whipped cream for a little bit more sweetness. Directions Step 1: Beat the eggs Preheat the oven to 325°F. Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. With clean beaters, beat the egg whites and cream of tartar on medium speed until soft peaks form. Step 2: Make the meringue Sarah Tramonte for taste of home In a small bowl, combine the granulated sugar and baking powder. Gradually add the sugar mixture to the whipped egg whites, 1 tablespoon at a time. Beat on high after each addition until the sugar is completely dissolved. Continue beating until stiff glossy peaks form. Then, fold the crushed saltines, walnuts and vanilla into the meringue mixture. Step 3: Bake the soda cracker pie crust Sarah Tramonte for taste of home Pour the batter into a greased 9-inch pie plate. Bake until the top is browned and puffed, 35 to 38 minutes. Cool on a wire rack. Step 4: Top with whipped cream and refrigerate Sarah Tramonte for taste of home In a large bowl, beat the whipping cream, confectioners’ sugar and vanilla extract until stiff peaks form. Sarah Tramonte for taste of home Spread over the cooled soda cracker pie crust. Refrigerate for at least five hours or overnight before serving. Sarah Tramonte for taste of home Soda Cracker Pie Variations Swap in pecans: My favorite way to enjoy this pie is with toasted pecans. Pecans add a buttery warmth that play well with the airy lightness of this dessert. Go tropical: Add sweetened coconut flakes or candied dried pineapples to the pie base mixture for a fun, beach-inspired bite. Change out the crackers: Don’t have saltines on hand? Try club crackers, oyster crackers or cereal bits for a flavor that’s uniquely yours. How to Store Soda Cracker Pie Store this soda cracker pie recipe by loosely covering it with foil or storage wrap. Just wait until the pie is completely cooled before covering. How long does soda cracker pie last? If you plan to refrigerate the pie, it will last three to four days. Covered soda cracker pie left on the countertop will last for up to two days. Can you freeze soda cracker pie? Yes, freezing this pie is simple. Start by wrapping the cooled pie tightly in a few layers of storage wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving. Soda Cracker Pie Tips Sarah Tramonte for taste of home What’s the best type of pan for making a soda cracker pie recipe? Use a traditional pie pan, skillet or cake pan for the soda cracker pie. The appeal of this sweet-and-salty dessert recipe is its flexibility. How do you keep soda cracker pie crust from getting soggy? Keep this delectable dessert crisp by keeping the wrapping loose to allow a bit of ventilation, so the moisture doesn’t get trapped and make things soggy. Test Kitchen Approved Soda Cracker Pie Prep Time 20 min Cook Time 35 min Yield 6 servings Ingredients 3 egg whites, room temperature 1/8 teaspoon cream of tartar 1 cup sugar 2 teaspoons baking powder 20 saltines, crushed 1 cup chopped walnuts 1 teaspoon vanilla extract 1 pinch salt WHIPPED CREAM: 2 cups heavy whipping cream 2 tablespoons confectioners’ sugar 1 teaspoon vanilla extract Directions Preheat oven to 325°. Place egg whites in a large bowl; let stand at room temperature 30 minutes. With clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. In a small bowl, combine sugar and baking powder. Gradually add sugar mixture to egg whites, 1 tablespoon at a time, beating on high after each addition until sugar

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Trader Joe’s has crowned strawberry the flavor of summer, but most of the strawberry swag is limited edition for a reason (not worth your time!). The best new finds are in the ice cream department. There are some new pints like Passion Fruit Sorbet and an XL tub of Italian Pistachio & Fior di Latte Gelato Style Frozen Dessert, both deserving of praise. What else is new? Bitty square buns known as “Sandwich Starters,” a vegan spicy mayo called “Dynamite Sauce,” and Ranch Cottage Cheese Dip that questions the lengths worth going to get your protein. Read on for the favorable picks of the season. Worth a Repeat Purchase Spicy Mango Habanero Guacamole As sacrilege as store-bought guac is to a woman who helped write a salsa cookbook, this didn’t kill me. It’s got a tropical habanero heat, with chunks of underripe mango that distract you from the freaky smooth avocado mush. Pairs nicely with Trader Joe’s extra salty, extra sturdy Truly Tortilla Chips. Sour Strawberry Candy Belts These sour straws are almost too chewy, but incredibly satisfying. There’s a subtle bitter aftertaste, a hint of plastic that’s best squashed with a chaser—another belt, and another, until the citric acid numbs your tongue and the sugar numbs your senses. Nice. Italian Pistachio & Fior di Latte Gelato Style Frozen Dessert This gelato comes in a proper family-sized container. When did we, a depraved society, declare a pint of ice cream the default size? Inside the 28.74-oz tub are beautifully piped plops of alternating milky and pistachio gelato—beautiful to behold when you peel back the plastic seal. The gelato is creamy, nutty, legit. Passion Fruit Sorbet Tropical n’ tangy, this passion fruit sorbet gave me all kinds of ideas, like adding a scoop of it to my iced matcha. Mainly that idea. But we’ll see if there’s any left to make it happen. Sparkling Tea and Lemonade A fizzy Arnold Palmer, what a joy. It’s sweet and summery, with the pleasant rustiness of nondescript black tea. Split between two glasses, over ice with a splash of whiskey, it’s also an easy porch cocktail. Sparkling Matcha Lemonade Mostly lemonade with a hint of matcha, sweetened to perfection. It’s fancy soda, and I love it. Root Beer Float Pieces I assumed these were going to be ingenious ice cream bites, but turns out they’re ingenious candy bar bites. Behind the potent root beer-flavored coating there’s a vanilla sandwich cookie thing with popping candy to replicate soda fizz. Innovative, imaginative, weird, wonderful. Seasoned Lamb Shoulder Rack This lamb shoulder has travelled from Australia to be with us, shrink-wrapped with a coating of herbs—thyme, rosemary, garlic powder, celery seed—and sesame seeds. I wish there were more cooking instructions on the packaging, but you can either slow roast, grill it, or do a haphazard pan-searing like I did. The seasoning didn’t bring much to the table, but we’re here for the lamb’s earthy goodness. Brioche Style Liège Waffles I simply don’t understand how these are so good. They’re Belgian-style (thick) waffles with a coating of sugar. After a quick toasting, the lightly crisp crust gives way to plush, fluffy dough—I didn’t even add syrup. Morning Harvest Cheese I hate reviewing new cheeses because they never last on shelves more than a few weeks, but if you spot the Morning Harvest Cheese from Iowa’s Milton Creamery, grab it. Mild and fruity, creamy and soft. An affordable upgrade to your cheese-and-cracker snacking. Halloumi Joe only stocks halloumi seasonally, so get it now. It’s a salty number, flecked with herbs that disappear in the background. I slice it up and fry it to be the protein (hi Chris!) on my salads. It browns nicely and like most cheese, makes salad worth eating. Toscano Cheese Crunchy Chili Onion Give this 20 minutes to get to room temperature and it’s a crowd-pleasing creamy-sweet cow’s milk cheese. But the addition of TJ’s chile crisp, aka “Crunchy Chili Onion,” is barely noticeable. It colors the rind with a splotchy orange rash, but I detected only a smidge of onion and no heat as I made my way through the wedge. Organic Silken Tofu Finally! Joe stocks silken tofu now, and it tastes like all the silken tofus I’d had before. I made Emma Lapperruque’s tofu with buttery-soy sauce (microwaved!), or you could also make this sleeper hit peanut dip, among a million other things. Pickled Jalapeño Slices This is a rebrand, which TJ’s does all the time for its products, but a nice reminder that these pickled Js are essential. With a reliable medium heat, I need to have them in perpetual stock. Worth a One-Night Fling Mini Shrimp Bao These remind me of the apps you encounter at bars in the Midwest, where the menu curiously has shrimp bao next to wings and potato skins because they all came from the same frozen food supplier. But they are good enough when one is hungry. Okonomiyaki Japanese Vegetable Pancake If anyone knows where I can get amazing okonomiyaki in Ann Arbor, let me know because I’m deprived. This frozen version is high maintenance to prepare (microwave, then fry covered, then fry uncovered? What am I, an astronaut?), and my result was both burnt and mushy. It comes with wiggly bonito flakes and a sweet barbecue sauce. (I added a drizzle of Kewpie, not sold at TJ’s.) Korean Style Bibim-Guksu In the fridge section of last-minute lunches and prepared meals, this is an exciting new addition. Admittedly, it’s mostly noodles, with a few pieces of dried-out cucumbers, three bites of kimchi, some wisps of cabbage, which all get coated in a gochujang dressing. You can BYO-protein, but I inhaled it and complained later that I was still hungry. Everything’s a choice. Risotto Semplice It feels borderline illegal to buy frozen risotto, but rules don’t apply in

Palm Springs, CA  (RestaurantNews.com)  Ponzu Sushi Palm Springs located at 100 W Tahquitz Canyon Way at Kimpton Rowan Hotel is celebrating its first year anniversary with a special out of this world Omakase now through July 26th. Starting off with Kusshi Oysters and Vegetable Tempura, the Nigiri will feature Halibut, Amberjack, Shima Ali, Golden Eye Snapper, Salmon Belly, Yellowtail Belly, Bluefin Tuna and Toro topped with Uni and Black Truffle. For dessert Yuzu Sorbet. The price for this out of this world Chef Sky Omakase is $88 and there is an optional Premium sake pairing for $25. The restaurant is also featuring a Special Anniversary cocktail, The Cake Pop made with Passion Fruit Vodka. Ponzu Sushi Palm Springs is a lively and vibrant spot in the heart of downtown Palm Springs serving up the finest sushi with their daily delivery of fish from around the world. The vibe is cool even during the desert summer and enjoyed by locals and visitors alike who enjoy Chef Sky’s innovative and creative sushi menu along with other Japanese-inspired dishes. An inspired cocktail menu and premium sakes complement the meal. It is truly one of the great culinary experiences in the Coachella Valley. For all information and reservations go to PonzuSushiPalmSprings.com. Ponzu Sushi thanks all the Palm Springs and Coachella Valley locals for their support this past year and welcomes them during the summer months in addition to the visitors that join in making Palm Springs a year round destination. Ponzu is open 7 days a week for lunch and dinner service. Take out is available during the summer months. They also have a sister location in Santa Ana, California. Read More

Latest product updates empower enterprise brands to increase average check sizes and protect margins as traffic stagnates Arlington, VA  (RestaurantNews.com)  Qu, the leader in unified commerce for fast-casual and quick-service (QSR) brands, has introduced new platform innovations to help operators boost average check sizes, improve guest experiences, and make faster, more informed decisions amid today’s challenging economic landscape for enterprise restaurants. The updates come at a critical time for the industry. Fast-casual and quick-service restaurants are experiencing softer sales and declining traffic, leading to profitability challenges and tighter margins. Notably, full-service concepts were more stable and resilient than QSRs through May 2025, according to a recent article from Nation’s Restaurant News. As guests become increasingly budget-conscious and inflation fatigue takes hold, operators are under pressure to generate more revenue from every visit, without raising prices. “Traffic is down, but expectations aren’t,” said Amir Hudda, CEO of Qu. “Our job is to help operators make every guest visit count – whether that’s boosting check averages with strategic upsells, reducing wait times with faster fulfillment, or delivering a unified technology experience that ensures every guest leaves satisfied.” Built on Qu’s cloud-native architecture, the enhancements are designed for impact and speed, addressing operator pain points across ordering, operations, and guest experience. Helping Operators Capture More From Every Visit Intelligent kiosk upselling and promotions: Brands using kiosks have consistently seen higher check averages, and Qu’s latest features are helping them go even further. New upsell and cross-sell capabilities prompt guests with timely, high-margin add-ons at both kiosks and POS. Qu customers are realizing increased check averages of up to 22% from kiosk cross-sell alone. When idle, kiosks also display branded video content or screensavers, turning wait time into promotional time. Smarter cross-sell performance tracking: Operators can now see which prompts drive the highest acceptance rates and revenue lift, making it easier to optimize promotions and refine pairings based on real performance data. Increased third-party order acceptance: Qu reduces third-party order failures to just 0.2%, well below the 0.7% industry average. For locations with $50,000 in monthly marketplace volume, that translates to over $3,000 in recovered revenue per location annually. This performance earned Qu the exclusive “Excellent” rating in DoorDash’s new Preferred Integrations Program – the only POS platform to receive the distinction. Multi-currency POS capabilities: With U.S. franchises projected to expand their international footprint by 12% in 2025, according to Americas Franchising Group, Qu now enables seamless transactions in Canadian dollars and Mexican pesos. Automatic currency conversion and unified reporting simplify operations for border-region and international locations. Helping Teams Work Smarter and Serve Faster Real-time kitchen orchestration with item state tracking: The intelligent kitchen display system guides prep teams on when to start and finish items, improving speed and reducing errors during peak shifts. Item states can also be shared with guests, enhancing transparency and reducing miscommunication at handoff. Enhanced voice and chat reporting: The Notify app provides access to real-time sales, labor, and campaign performance insights through voice and chat, eliminating the need for manual reports. A new feedback feature now allows users to rate responses, helping improve the accuracy and relevance of future answers. Integrated energy and equipment monitoring: Qu’s IoT integrations track equipment performance and energy usage in real time, helping operators reduce waste, prevent costly breakdowns, and extend appliance life. This frees up time and resources for the team to stay focused on the guest experience. The Bottom Line Whether it’s boosting check averages, reducing wait times, or preventing service disruptions, Qu’s latest innovations give fast-casual and QSR operators the tools they need to drive sales and protect profitability, even in a high-pressure market. These and many more updates are now available to all Qu customers. To learn more, visit QuBeyond.com/spring-product-release-highlights-2025 or explore more at QuBeyond.com. About Qu Qu is evolving restaurant POS to create a truly connected restaurant experience for guests and operators at quick-service and fast-casual restaurants. Qu’s industry-leading, cloud-native Unified Commerce Platform fuses the ordering, operations and guest engagement functions, delivering the real-time data needed to drive loyal, repeat guests. Based in Arlington, Virginia, Qu is backed by leading restaurant entrepreneurs and investors, including Cota Capital, Enlightened Hospitality Investments (EHI), Bobby Cox Companies and NRD Capital. Visit QuBeyond.com and stay connected with LinkedIn. Contact:Betsy DeMikChampion972-930-9933bdemik@championmgt.com Read More

Here’s what’s On The Menu at Panda Express, Outback Steakhouse, Newk’s Eatery, Taco Cabana, Handel’s Homemade Ice Cream, Friendly’s, Nékter Juice Bar, Krispy Krunchy Chicken, and Tocaya Organica. Panda Express Drops Highly-Requested Hot Orange Chicken, Igniting a ‘Swicy’ Summer Heat Wave and Immersive Fan Experience in NYCThe crispy chicken wok-tossed in an irresistible sweet and semi-spicy orange sauce accounts for one third of all entrées sold at Panda with the brand serving up 137 million pounds of the dish last year alone. Outback Steakhouse Makes a Splash with Return of the Aussie JAWSsie Cocktail and New MocktailOutback Steakhouse is diving into summer with the return of its wildly popular Aussie JAWSsie – a fin-tastic beverage that first made waves across social media for its dangerously delicious flavor and interactive, shark-themed presentation. Newk’s Eatery Introduces New “Pick 3” and Steak OfferingsTemperatures are rising and Newk’s Eatery is keeping things fresh with its new Pick 3 – a customizable trio of fan-favorites. This promotion coincides with the release of a new lineup of limited-time specials. Taco Cabana Expands Beverage Lineup With Cabana Refreshers in Five Vibrant FlavorsBeginning July 23, the iconic Texas-born brand is launching Cabana Refreshers, a crisp, colorful and craveable line of flavored lemonades available in Peach, Strawberry, Mango, Blackberry and Pink Blend (a strawberry-mango fusion that raises the flavor bar to new heights). Taco Cabana Introduces Seasonal Carne Asada Double Crunch Pizza & Queso Blanco DipTaco Cabana, a celebrated fast-casual Mexican-inspired dining chain for nearly 50 years, is bringing even more bold flavors to its summer menu with the debut of the limited-time Carne Asada Double Crunch Pizza and Queso Blanco. Handel’s Ice Cream Celebrates 80 Sweet Years with Free Ice Cream for Everyone 80 and Older on National Ice Cream DayIn honor of the 80th anniversary, the brand rolled out a few special limited-time flavors: Sticky Fingers, a blend of peanut butter ice cream with a caramel ripple, rich brownie pieces, and chocolate truffled filled with caramel; Raspberry Dream Cream, a tart-meets-sweet scoop inspired by peak spring berries; and Frosted Animal Cookies, the recent launch that blends cake-flavored ice cream with a vanilla frosting ripple and frosted animal cookies mixed inside. Free Ice Cream for All! Friendly’s Turns 90 with a Scoop-Worthy Birthday Weekend BashFree ice cream? Yes, please. Friendly’s America’s iconic ice cream and diner-style destination – is turning 90 and celebrating the only way it knows how: with sweet surprises, unbeatable value and a weekend-long birthday bash. From July 18 through July 20, spanning Friendly’s Founders Day through National Ice Cream Day, guests can enjoy a variety of birthday-exclusive offers and nostalgic moments. Nékter Juice Bar Launches “Summer of Savings Celebration” with Exclusive Rewards Member Deals for Maximum Wellness, Minimum SpendNékter Juice Bar has announced its Summer of Savings Celebration, featuring exclusive value for Nékter Rewards Members, including 20% off purchases of $20 or more* plus surprise weekly deals designed to keep guests feeling refreshed, nourished and on track with their wellness goals for maximum wellness and minimum spend. Fuel Up on Krispy Krunchy Chicken’s $5.99 Inflation-Buster MealFor a limited time, Krispy Krunchy is offering great, affordable options with the relaunch of its “Your Choice Combo” for just $5.99, featuring all of the brand’s craveable chicken menu items. Tocaya Adds Two New Salads to Its Menu Lineup, Featuring Mexican-Inspired Flavor and California FreshnessTocaya, the modern Mexican concept known for its elevated take on bold flavors, is spicing up summer with the debut of two crave-worthy salads that bring a fresh fusion of California freshness and Mexican zest to the menu. Read More

Catch up on the latest restaurant franchise news from Rita’s Italian Ice & Frozen Custard, Squeeze In, Pure Green, Ono Hawaiian BBQ, I Scream Gelato, Bumpers Drive-In, Dickey’s Barbecue Pit, Handel’s Homemade Ice Cream, Del Taco, Crave Hot Dogs & BBQ, Mountain Mike’s Pizza, Ono Hawaiian BBQ, R&R Brands, and SAMBAZON. Rita’s Celebrates 35 Years with Longtime Franchisee Mitch CoveRita’s Italian Ice & Frozen Custard is marking a franchise milestone this summer: the 35th anniversary of longtime franchisee Mitch Cove, who opened the brand’s sixth location in 1990, just steps from where he grew up in Northeast Philadelphia. Squeeze In Coming Soon to Reno Experience DistrictSqueeze In, the happy-go-lively breakfast and lunch spot known for serving up the best omelettes on the planet since 1974, announced that its newest Reno location will open in spring 2026, in the Reno Experience District at 2020 Red Drive. Pure Green Accelerates National Expansion, Cementing Position as One of the Fastest-Growing Juice Bar Franchises in the U.S.Pure Green, the functional wellness brand on a mission to build healthier communities through clean, nutrient-dense smoothies, açaí bowls, cold-pressed juices and wellness shots, is rapidly expanding its footprint and closing in on a major milestone: 100 open locations by early 2026. Ono Hawaiian BBQ Opens Goodyear Store – Further Expanding Their Arizona PresenceThis new location adds to Ono Hawaiian BBQ’s network of over 115 restaurants across California and Arizona. Known for its fresh, made-to-order plate meals and Hawaiian-inspired cuisine, Ono Hawaiian BBQ takes pride in marinating its proteins in-house and grilling to order. I Scream Gelato Celebrates Arizona Expansion – 5 New Stores Coming SoonWith eyes on key markets like Houston and Georgia, I Scream Gelato is working to secure three more locations in each of those areas, with plans to add 20 new stores by the close of 2025. A Love Story Continues – Franchise Matchmaker and Restaurant Veteran Say ‘Yes’ to Bumpers Drive-InKat and Darren combined their strengths in franchise consulting and restaurant operations to become franchisees of Bumpers Drive-In – a Southern QSR brand they were both drawn to for its strong values, appealing menu, and impressive performance. Dickey’s Barbecue Pit Coming Soon to Post Falls, IdahoKnown for its authentic Texas-style barbecue and family-friendly atmosphere, Dickey’s will bring its signature slow-smoked meats, classic sides, and warm hospitality to the Post Falls community. Coming Soon: Dickey’s Barbecue Pit Returns to Kapolei, HI Under New ManagementBig flavor is making a comeback in West Oahu. Dickey’s Barbecue Pit is coming soon to Kapolei, Hawaii, under dynamic new management, bringing back its beloved Legit. Texas. Barbecue. to the local community. Handel’s Ice Cream Celebrates 80 Years of Sweet SuccessHandel’s Homemade Ice Cream is marking its 80th anniversary with more momentum than ever, coming off a record year of growth in 2024 and celebrating eight decades of craftsmanship, community and award winning ice cream. Del Taco Expands to North Carolina with First-Ever Location Now Open in DurhamThis location marks Del Taco’s first in North Carolina, adding to the brand’s systemwide growth and underscoring its commitment to bringing craveable favorites – like burgers, tacos, burritos, quesadillas and freshly made guacamole – to new fans across the country. Crave Hot Dogs & BBQ Launches Inside Louisville Walmart: Southern Flavor Meets Shopping ConvenienceThis launch marks a significant milestone in Crave’s national expansion and its mission to make the fast-casual BBQ and specialty hot dog chain a household name. Crave Hot Dogs & BBQ Brings Bold Flavors to New Smyrna Beach WalmartKnown for its innovative take on hot dogs, BBQ, and modern fast-casual dining, the opening of this location in New Smyrna Beach has surely excited locals. Mountain Mike’s Pizza Continues National Expansion With Tennessee Debut in Nashville AreaMarking Mountain Mike’s entrance into its fifteenth state, the three-unit agreement continues the brand’s national expansion and reinforces its position as a force in the pizza category. R&R Brands Launches to Elevate Hospitality and Entertainment Through Hands-On LeadershipR&R Brands has officially launched – a parent company and embedded operating partner powering a portfolio of nearly 50 restaurant and entertainment locations across seven states. SAMBAZON Opens First New York Location in Brooklyn with Free Açaí Bowls for GuestsTo celebrate their first location in New York, SAMBAZON will host a Grand Opening event on Saturday, July 19, with a ribbon cutting ceremony at 11:00 a.m. The first 200 guests in line will receive a free Açaí bowl, and the celebration will feature live set by local Brooklyn DJs, adding a festive energy to the community-focused event. Read More

The brand-new QSR franchise is quickly selling out the Garden State with the first location to open adjacent to the $1B Netflix Studios in Oceanport, NJ Atlanta, GA  (RestaurantNews.com)  Perkins American Food Co., is launching into a new fiscal year on a high note. Coming off the heels of a record-breaking FY 2025, the company is quickly growing its presence in New Jersey with the latest Perkins concept, Griddle & Go. The company recently signed multi-unit franchise deals in Mercer, Middlesex, Monmouth, and Ocean counties, selling out in all four markets. Perkins Griddle & Go is a new state-of-the-art café concept, and the Garden State boasts the most significant number of upcoming units for the brand. The first location is slated to open by October 2025 at the highly anticipated Netflix Studios campus in Fort Monmouth, which is being called “The Hollywood of the East.” “Franchisees across the country have shown strong interest in Griddle & Go. We signed an impressive number of units in New Jersey, which will be home to our flagship U.S. restaurant,” said Peter Ortiz, Chief Development Officer for Ascent Hospitality Management. “We are eager to bring this modern take on Perkins to more markets – new and existing – with the support of our franchise partners.” Designed for today’s fast-paced consumers, Perkins Griddle & Go presents a modern interpretation of American hospitality that represents tradition while embracing the future. The concept features a streamlined design and an elevated café experience within a compact footprint, prioritizing convenience. The restaurant incorporates modern digital menus and self-order kiosks, catering to busy customers seeking a quick meal. For those with more time, a cozy café-style dining experience awaits. In addition to New Jersey, Perkins also signed development deals for Griddle & Go in California, Texas and Canada. The concept is positioning itself from coast to coast and in markets in between so that customers can enjoy this new dining experience. “Franchisees from all sorts of backgrounds are joining us in growing Perkins Griddle & Go. From experienced operators to those switching careers, many have one thing in common, and that’s their shared passion for Perkins, which stems from being loyal customers who know and appreciate our brand,” said Mike Ackley, Senior Director of Franchise Marketing and Development for Ascent Hospitality Management. “These are exciting times, and we are delighted to expand our presence with these dedicated individuals across the country.” For more information about Perkins Griddle & Go and franchise opportunities, please visit PerkinsFranchising.com. About Perkins Griddle & Go Perkins American Food Company, formerly known as Perkins Restaurant & Bakery®, has been a beloved heritage brand since its founding in 1958. With a strong commitment to value, quality, and exceptional service, Perkins serves up a delightful array of American classics that cater to today’s tastes. At Perkins American Food Company, we know life moves quickly, and finding time for a satisfying meal can be tough. That’s why we created Perkins Griddle & Go – a fast-casual dining experience designed to serve guests delicious, high-quality meals at unbeatable prices, all while fitting seamlessly into your busy lifestyle. At Perkins Griddle & Go, guests can enjoy all their Perkins favorites – from Griddle Greats and signature pies to iconic Mammoth Muffins – along with exciting new additions like breakfast sandwiches and avocado toast. We also believe in indulgence, offering a variety of famous bakery treats to brighten your day. For more information about Perkins franchise opportunities, visit PerkinsFranchising.com. Media Contact:Brianne BarbakoffInk Link Marketingbrianne@inklinkmarketing.com More from Perkins Read More

A multi-agency search is under way for a missing 56-year-old fisherman on the state’s South Coast. Subscribe now for unlimited access. or signup to continue reading All articles from our website & app The digital version of Today’s Paper Crosswords, Sudoku and Trivia I am a regional daily news journalist on the Far South Coast of NSW aiming to immortalise the stories of everyday people through narratives. Have you got a story? Contact me on 0437 166 441 or at james.parker@austcommunitymedia.com.au I am a regional daily news journalist on the Far South Coast of NSW aiming to immortalise the stories of everyday people through narratives. Have you got a story? Contact me on 0437 166 441 or at james.parker@austcommunitymedia.com.au Daily Your morning news Today’s top stories curated by our news team. Also includes evening update. Read More

The Australian National University secretly hired outside consultants for $65,000 to “redesign” the way it dealt with the media. Subscribe now for unlimited access. or signup to continue reading All articles from our website & app The digital version of Today’s Paper Crosswords, Sudoku and Trivia Steve Evans is a reporter on The Canberra Times. He’s been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. “All the jobs have been fascinating – and so it continues.” Steve Evans is a reporter on The Canberra Times. He’s been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. “All the jobs have been fascinating – and so it continues.” Daily Your morning news Today’s top stories curated by our news team. Also includes evening update. Read More

The Thredbo ski resort has just installed a snow-making machine that churns the stuff out even when it’s 20 degrees above freezing. Subscribe now for unlimited access. or signup to continue reading All articles from our website & app The digital version of Today’s Paper Crosswords, Sudoku and Trivia Steve Evans is a reporter on The Canberra Times. He’s been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. “All the jobs have been fascinating – and so it continues.” Steve Evans is a reporter on The Canberra Times. He’s been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. “All the jobs have been fascinating – and so it continues.” Daily Your morning news Today’s top stories curated by our news team. Also includes evening update. Read More