Barney Wolf

Barney Wolf is an Ohio-based freelancer for QSR magazine.
Pork's versatility, cost effectiveness propel its addition to menus.
April 2014

Pork’s versatility, cost effectiveness propel its addition to menus.

Quick service restaurants including Greek concepts offer fresh yogurt options.
March 2014

Yogurt provides operators with versatility in multiple dayparts.

Americans increasingly enjoy hot and spicy foods from fast food restaurants.
February 2014

Hot, spicy menu items gaining popularity among diners.

January 2014

The morning meal has long been a key element of some limited-service restaurants, and it’s no surprise that the number of operators entering this daypart continues to grow, as owners look to boost their revenues and build customer loyalty.

During any given year, a restaurant company that records a 50 percent increase in its stock price could expect to crow pretty loudly about the accomplishment. But even that type of gain wasn’t good enough to crack the top 10 among publicly held limited-service restaurant operators in 2013...

January 2014

There is always excitement at the beginning of a new year, with renewed hopes of health, wealth, and happiness. It’s no different in the limited-service industry, where brands are studying up on potential trends for the next 12 months to ensure a prosperous 2014.

For now, operators...

December 2013

Despite their name, french fries are as American as the 4th of July and are a mainstay in the quick-service universe. Fries are the most popular side item at U.S. limited-service eateries, outpacing others by a wide margin, according to various menu-monitoring reports.

But other fried...

December 2013

Despite a year filled with turmoil in Washington, the limited-service restaurant industry showed moderate growth and promise in 2013, thanks in part to creative new ideas and products, plus another good gain from fast-casual units.

With issues such as sequestration, a payroll tax increase...

November 2013

Beef, pork, poultry, and seafood may be the staples of the limited-service restaurant industry, but non-meat items aren’t taking a back seat on the menu these days. Although vegetarians make up a small percentage of the American dining population, an increasing number of consumers are...

October 2013

Baked desserts aren’t always at the forefront of customers’ dining decisions, but that doesn’t mean they need to be an afterthought. Cookies, cakes, pies, and other sweets have made their way onto menus of all types of limited-service restaurants, giving operators additional...

As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement.

Sbarro will open its first Pizza Cucinova restaurant next...

September 2013

Sustainable practices are all the rage across the restaurant industry these days.

The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout...

August 2013

Although most restaurants will change ingredients in an entrée to meet a guest’s request, a growing number of pizza and ethnic eateries are letting diners build their own menu items from scratch.

“It’s a system that delicatessens and street-food vendors worldwide have...

July 2013

There’s nothing cheesy about fromage.

Cheese is one of the most ancient man-made food products, dating back thousands of years. Today, it’s among the most popular ingredients in cuisine, with hundreds of varieties from dozens of countries around the world.

June 2013

A great way to start an argument is to talk about America’s best barbecue. It’s a dispute that won’t be resolved.

“A lot depends on where you were raised, because you get an emotional allegiance to one particular type of barbecue,” says Peter Reinhart, chef...

May 2013

Look, up on the table! It’s a burdock. It’s a plantain. It’s … superfood!

Although there’s nothing really super-heroic about eating nutrition-rich fruits and vegetables, the foods give customers an opportunity to pursue healthier options at a time when many...

As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.

The show featured no shortage of technological advancements, not just in computing hardware...

April 2013

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner...

After two years of planning, trials, tests, retooling, and finding a vendor willing to spend millions on a new ingredient, Wendy’s is rolling out its latest offering: Flatbread Grilled Chicken Sandwiches.

The Smoky Honey Mustard and Asiago Ranch limited-time offers hit stores...

March 2013

Not that long ago, consumers visited limited-service restaurants mostly for items such as burgers, fried chicken, french fries, and sandwiches. But in the past two decades, salads have become an integral part of quick-service and fast-casual menus, now showcased as a prominent entrée on many...

February 2013

Juice isn’t just for kids, and it’s not just a breakfast option. As busy Americans seek quick, better-for-you options at all day- parts, juice has become a more critical part of their regular diet.

Juice’s healthy halo might encourage restaurants to move beyond serving...

Good Times Restaurants had a good time on the stock market last year. The 39-unit, Golden, Colorado–based burger chain used growing same-store sales and a new breakfast menu to help double its stock price during 2012, making the company the best equity performer among restaurant chains for...

January 2013

Americans’ love affair with ethnic food doesn’t seem to be ebbing. The number of various cultures’ restaurants continues to grow as diners seek new flavors and ingredients from around the world.

According to data from global market research firm Mintel, four in every...