Daniel P. Smith

Daniel P. Smith is a regular contributor to QSR.
Florida quick serve Huahua's Taqueria serves Mexican fare in outdoor setting.
April 2014

Miami, Florida–based restaurant goes big on al fresco dining.

Fast food brands scale food safety efforts up as they grow across the country.
April 2014

As quick-service brands scale their business for growth, food safety can become a tricky—but necessary—piece to master.

Food trucks evolve quick service restaurant industry with innovative trends.
April 2014

Red-hot just a few years ago, food trucks are entering a new maturity phase.

May 2013

On Fort Lauderdale, Florida’s 17th Street, tucked in the shadow of giants Chipotle and Panera Bread, an upstart burger joint dreams of someday entering the same upper ranks of the fast-casual world that those two brands helped create. Though the restaurant carries a familiar name, its vibe...

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

May 2013

Adam Goldman entered the Dunkin’ Donuts system in 2010, purchasing a pair of stores in Paterson, New Jersey, that included a forgotten downtown spot.

With an entrepreneurial spirit, Goldman raised the downtown unit’s prospects with an unrelenting focus on fresh product and...

April 2013

Dr. Ruth Kava isn’t concerned with the hype or hyperbole, emotion or ideology. She’s after one result: scientific accuracy.

A senior nutrition fellow with the American Council on Science and Health (ACSH), a New York–based organization that highlights peer-reviewed...

February 2013

At the world’s largest children’s museum, healthy eating is on display.

Spurred by the National Restaurant Association and Healthy Dining—an organization dedicated to helping people maintain healthier lifestyles—The Children’s Museum of Indianapolis became...

January 2013

At Daniel Mancini’s walk-up window in Manhattan, the meatball bypasses its traditional role as pasta accessory and takes a shot at full-fledged stardom.

Since opening Meatball Obsession last April, Mancini’s 225-square-foot shop has dazzled thousands with artisan-made...

January 2013

Aside from all being west of the Mississippi River, Denver; Waco, Texas; and Yuma, Arizona, have seemingly little in common. One is a thriving cosmopolitan metro nestled on the rim of the Rocky Mountains; one sits in the shadow of much larger and more heralded Lone Star markets; and the other...

December 2012

Restaurant operators work hard to define their business for customers, but sometimes it’s the customers that do the defining. Such is the case at the Corner Perk Café in Bluffton, South Carolina, where the holiday spirit of giving survives throughout the year—but not necessarily by...

November 2012

Though Wisconsin and cheese travel hand in hand, Troy Davis, a former marketing manager at Sargento Foods, discovered a surprising lack of grilled cheese concepts in America’s Dairyland.

November 2012

In many respects, Cinnabon isn’t the brand it was just one decade ago. From the company’s growing beverage line to menu introductions like Center of the Roll and Cinnabon Stix, life within a Cinnabon’s four walls has shifted in the 21st century.

But executives realized a...

September 2012

When Marley Hodgson and Dan Long opened their first Mad Greens eatery in December 2004, terms like gluten-free, lactose intolerance, and vegan were not foremost in their entrepreneurial minds. These days, however, the 11-unit, Denver-based salad chain finds itself regularly contemplating and...

With a passion for healthy, artisan food and local purchasing, Lori Baker has long toured various Phoenix-area farmers markets and enjoyed the culinary ingenuity sprouting from both food trucks and independent suppliers.

Eventually, an idea hit.

“I wanted to see if we could...

May 2012

In 2010, California Tortilla president Bob Phillips and other company leaders engaged in a spirited debate on whether the fast-casual chain should continue piping 1980s rock music into its eateries. Though tunes from bands such as Duran Duran and Journey had been characteristic of California...

April 2012

Since founding J.P. Licks, a chain of 10 Boston-area ice cream shops, in 1981, Vince Petryk has tried not to think about the day when he’ll leave the business.

“It’s almost like your last will and testament,” Petryk says. “I can’t imagine I’ll be...

Members of US Foods’ leadership team, including chief merchandising officer Pietro Satriano, corporate chef Bill Brooks, and director of innovation Stacie Sopinka, revealed 30 new company products on March 27.

The new products, which are inspired by the summer grilling season, aren...

March 2012

On a brisk 50-degree Saturday afternoon in High Point, North Carolina, Red Mango founder Dan Kim and NASCAR driver Bobby Labonte greeted nearly 800 customers at the frozen yogurt concept’s newest store.

Smiles filled the restaurant as customers enjoyed a free yogurt, snapped...

For the first time in years, Quiznos franchisee Kevin Tackett and dozens of his fellow franchisees with the toasted-sub chain have reason to smile.

After three gloomy years of falling sales, shuttered stores, and mounting company debt, Quiznos finally appears positioned to reinvigorate...

January 2012

In October, upstart fast-casual burger concept Burger 21 launched its franchise program. Rather than pursuing partners to build the brand across the national landscape, Front Burner Brands, the Tampa-based parent company of Burger 21 and the popular Melting Pot restaurants, identified its first...

Escalating food costs and only modest traffic gains aren’t the only things Rob Grendow is concerned about these days with his five Ohio-based Danny Boy’s Pizza outlets. Ohio’s latest minimum-wage hike is also putting pressure on the operation.

“It might be only 30...