From the pages of QSR
From Ocean to Table
By Daniel P. Smith
Sustainable seafood programs among quick serves are growing. Here’s how to get started.
Outside Insights
Convenience, fresh food, and healthy options for kids were just some of the things a group of surveyed moms wanted from the restaurant industry.
Food Feature
Innovative additions, broader selections, and a renewed interest in healthy food options are drawing consumers back to the salad bar.
Ones to Watch
Corner Office
Senior finance executives should take advantage of tax incentives that are available for green building initiatives.
Operations
Altering a signature menu item brings certain risk and also potential rewards for quick serves.
The relationship with your supplier should be carefully crafted and maintained to insure
longevity.
Menu Development
Quick serves should explore the opportunities in a new kind of salad “bar.”
Second Location
Vince Modica, HMSHost’s senior vice president of concept portfolio, explains what goes into
transforming a traditional brand into one fit for an airport.
What Matters Most
Focusing on employee relations in the recession is a cheap means to boosting profitability.
QSR Featured Columnists
Gauging Engagement
by Christopher Wolf A new trend in charitable giving bypasses traditional donations and gets brands directly involved with those they serve.
Through the Window
by Roy T. Bergold Jr. Thirty-two years in the quick-service industry stands witness to many trends that come and go.
Web Exclusive
By Jordan Melnick
Quick-serve chains are taking to the airwaves to dog on competition and to steal market share.
Special Report:
By Blair Chancey
Steve Phillips, president and CEO of Phillips Seafood Restaurants, lived through the destruction of the Chesapeake Bay, and he's vowed not to sit by idling while the same thing happens in Asia.
Industry
News
[2010-03-17] New report shows that 68 percent of CEOs at top 100 U.S. foodservice chains are college educated.
[2010-03-17] CSPI applauds PepsiCo's plans to start phasing out its sugary soft drinks from schools around the globe in January 2011. Coca-Cola will continue to sell its soft drink products until at least 2013.
[2010-03-17] Brett Barker's "Kali Latte" won first place in the hot beverage category in Pacific Natural Foods' Top Cup Challenge during the first week in March.
[2010-03-17] Andrew Swallow, co-founder and culinary officer of Mixt Greens, recently published his first cookbook titled Mixt Salads. The book will go on sale at the beginning of May.
[2010-03-17] First Data Corporation's SpendTrend analysis for February 2010 reveals interesting information when compared to February 2009 consumer spending.
[2010-03-17] Qdoba Mexican Grill donated more than $115,000 to Starlight Children's Foundation in 2009.
[2010-03-17] Papa Gino's brings back its burger line, this time with Classic, Mushroom Swiss, and Bacon Cheddar Angus burgers.
[2010-03-17] Mary Wagner named to the new position, and will expand the brand with locally relevant products in key markets outside of the U.S.
[2010-03-17] Conserve Solutions Center will highlight how going green is not only the right thing to do for the environment, but also a smart way to do business in today’s market.
[2010-03-17] Focus group finds that students want product freshness, availability, and variety in their vending machines.
[2010-03-17] Wienerschnitzel is offering thousands of prizes through April 24, printing the rewards on its corn dog sticks.
[2010-03-17] Barbecue chain helps the efforts of St. Baldrick's, a fundraising effort benefiting kids with cancer.
[2010-03-16] Olson Communications' Culinary Visions Panel discussion finds that people want simple, fresh, and authentic meal experiences.
Restaurant PR Wire
