Barney Wolf

Barney Wolf is an Ohio-based freelancer for QSR magazine.
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.

Fast food brands are adding new breakfast items like parfaits to their menu.
January 2014

Operators continue to add and expand non-pastry morning menu offerings.

December 2012

We love our coffee in the U.S.

Whether the java is hot or cold, plain or flavored, we’re guzzling, sipping, gulping, and otherwise downing north of 400 million cups of Joe every day. In fact, a survey from the National Coffee Association (NCA) indicates that coffee has moved ahead...

December 2012

Our athletes went to the Olympics, our science went to Mars, and our people went to the polls. But what of the restaurant industry in 2012? These dozen items from the year had the biggest impact on the foodservice landscape and shaped the industry for a potentially game-changing 2013.

...

November 2012

Wine connoisseurs for years looked down their noses at beer, considering the latter, better-selling beverage as a drink of the “common man.”

That view is slowly evolving, however, as an increasing number of Americans become fans of the many craft beers being brewed all across...

October 2012

Bread isn’t just the staff of life. It’s the food—in a wide variety of forms and styles—that helps drive the limited-service restaurant industry.

Whether they’re traditional breads, buns, tortillas, bagels, pitas, or flatbreads, these carriers are filling the...

October 2012

Let’s talk turkey.

The deli favorite has long been a standard of the limited-service sandwich category. Whether the turkey is smoked, roasted, or prepared some other way, its use seems unlimited, thanks to all kinds of sauces, toppings, and garnishes.

“The nice thing...

September 2012

Breakfast is on a roll.

Even though most Americans prepare or eat their morning meals at home, an increasing number of them are opting for breakfast on the way to work, particularly at quick-service restaurant locations.

Nearly half of consumers visited a limited-service restaurant...

August 2012

It’s a given that most American kids love pizza, burgers, tacos, hot dogs, chicken fingers, and grilled cheese sandwiches.

Many of these are also the types of food that can come under fire from parents and nutritional experts who worry about what kids are eating, particularly...

July 2012

There’s nothing quite as revitalizing as a cold drink on a hot summer afternoon. These days, however, restaurant guests are looking for more than just refreshment from their cold beverages. They are seeking fewer calories, healthful options, or, perhaps, a jolt of energy.

Cold...

June 2012

Tapas continue to grow in popularity, as do sliders and other little burgers. Even antipasto has found a place in the small-dish arsenal within American restaurants.

So why not the same for the end of the meal?

Bite-size desserts have been predicted as a food trend for years, but...

May 2012

A half-century ago, there seemed to be considerable truth in the phrase, “As General Motors goes, so does the nation.” That sentiment reflected the general idea that the auto industry, and the manufacturing related to it, was a key sign of America’s economic health.

May 2012

The photos are the first thing people notice when they walk into David Novak’s office.

Hundreds of pictures cover the walls and even the ceiling. They show Novak, Yum! Brands Inc.’s chairman and CEO, with smiling restaurant managers, office staffers, and other employees...

April 2012

America is sweet on citrus—even the sour varieties.

Restaurant operators and chefs are increasingly using
oranges, lemons, limes, and other citrus items to liven up their menus with a fresh taste.

If there’s one word that seems to sum up citrus’ taste...

Panda Express is testing a replacement of its traditional two-entrée meal to compete with the growing number of limited-service Asian companies launching in the U.S.

The new option, dubbed the Paw Plate, went to trial March 7 in six markets and includes three entrées, but at smaller...

March 2012

In some ways, today’s college students aren’t much different than their predecessors.

They want to make the world a better place, get a good job, and live a great life.

But there have been huge changes along the way, particularly in the technology they use, the flavors...

February 2012

There’s not much that Americans find foreign about Asian food these days.

Chinese dishes are as popular as any other ethnic food served at U.S. restaurants, while Japanese and Thai menu items have become commonplace across the country. And cuisine from other Asian nations is...

Buoyed by improved earnings and international growth, the quick-serve industry as a whole saw its stock values handily beat the overall market in 2011 and perform much better than the rest of the restaurant industry.

January 2012

As Americans’ hunger for burgers and chicken continues to grow, restaurant operators are tweaking their menus to meet consumers’ demands for new meats and higher quality.

An increasing number of limited-service restaurants have added better and more “natural” meat...

December 2011

Salt is one of the world’s oldest seasonings. But pervasive use of the mineral has put it in the crosshairs of modern-day health professionals.

Few people are suggesting that salt—consisting mostly of sodium chloride—be treated like a latter-day trans fat and be banned...

November 2011

For most American restaurants, tea had become something of an afterthought among nonalcoholic beverages.

Sure, tea is the world’s No. 2 beverage, second only to water. But as quick-service and fast-casual eateries focused on the expanding number of carbonated drinks and growing...

October 2011

It’s the type of food that makes us think of home, mom’s cooking, and simpler times. To many, the tastes and smells evoke warmth, good memories, and inner peace.

In short, comfort.

Every nation and culture seems to have its own version of comfort food, from Mexican...