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.

September 2011

As consumers increasingly seek healthy, great-tasting food, it seems that more chefs and restaurant operators are looking to fruit as a perfect ingredient for menu items.

The health benefits are obvious. Most fruit is low in fat, sodium, and calories; full of vitamins and minerals; and...

August 2011

It’s 3 p.m., and there are still two hours left in the workday.

As the afternoon drags, a snack would be a great pick-me-up. There’s a vending machine in the break room and a convenience store down the street.

Better yet, how about something fresh from a restaurant?...

July 2011

It seems that everyone has an opinion about what makes a great pizza. Maybe that’s why there are so many pizza parlors across the country.

Some counts put the national total at more than 60,000 shops. That’s a lot of choices, and plenty of tough competition.

As pizza...

June 2011

Food trucks are on a roll.

Whether they’re parked along the streets of Los Angeles, in a Miami shopping center, or at a Chicago corporate highrise, the trucks are as trendy as it gets in the restaurant business.

Folks are lining up at mobile counters in cities across America...

May 2011

Falafel, hummus, and pitas aren’t your typical American restaurant favorites.

Increasingly, however, these items are making their way onto the nation’s menuboards as part of the growing popularity of food rooted in the eastern and southern Mediterranean. And, not surprisingly...

February 2011

There was a time when the only place you could find Black Angus beef on a menu was at some of the nation’s finest steakhouses. But these days, Angus burgers are served at McDonald’s, Back Yard Burgers, Carl’s Jr., Hardee’s, and Smashburger and are just one of many fine-...

Just two years after getting hitched, Wendy’s and Arby’s may be breaking up. But few analysts are surprised.

Wendy’s/Arby’s Group Inc., the Atlanta-based company that owns the two quick-service restaurant brands, said last week that it is seeking “strategic...

January 2011

Kids’ menus have come a long way from the days when they were little more than sandwiches, soft drinks, and small fries for the small fries.

As parents increasingly seek out food that is healthful and nutritious for their children, particularly in light of America’s growing...

For most retailers, the days after Christmas are awash with returned gifts. But many quick-service operators are seeing a flood of gift cards.

Consumer spending for prepaid cards at limited-service restaurants soared this year, and the growth was even stronger during the holiday season,...

Two decades ago, as Wendy’s was mired in a sales slump, the burger chain turned to its founder, Dave Thomas, to serve as its advertising voice.

The move proved fortuitous. After a shaky start, Thomas evolved into the folksy, self-effacing face of the company—and a beloved...

December 2010

There is an answer to the age-old question of which came first, the chicken or the egg.

It’s definitely the egg—at least when it comes to breakfast. Few morning menus are without them. But these days, chicken and another popular poultry protein, turkey, are increasingly...

White Castle is testing a trio of fast-casual restaurant concepts that could help the nation’s oldest quick-service burger chain decide whether to branch off in new directions.

The Columbus, Ohio–based icon, known for its little hamburgers affectionately dubbed sliders, housed...

November 2010

Potato fries may have originated in Europe, but Americans have certainly embraced them as their own.

After all, nearly 8 billion servings of french fries were sold in U.S. restaurants during the 12 months that ended in June, according to statistics from NPD Group, a global market research...

Restaurants and other businesses that capture and store credit and debit card data on their computers will be required to meet updated security standards beginning next year.

Version 2.0 of the guidelines, developed by the PCI Security Standards Council, doesn...

In an effort to grab a share of the fast-growing morning daypart, Wendy’s launched a new breakfast menu in three test markets and part of a fourth.

The nation’s No. 3 burger chain, which has operational headquarters in suburban Columbus, Ohio, is...

October 2010

There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.

These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs...

September 2010

There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us.

Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings...

August 2010

Using ketchup to dip or slather french fries is a long-established American tradition. The pairing has not only provided consumers with a distinct flavor, but it has given diners the ability to choose how much of the condiment to use, based on their own tastes.

...

July 2010

Some people may consider the term healthful dessert as a bit of an oxymoron.

Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you.

But perception is not...

Wendy’s is launching a new line of premium salads after successfully testing the menu items in several markets.

The four salads will replace the company’s Garden Sensations roster during the third quarter, says Roland Smith, president and CEO of Wendy’s/Arby’s...