Travel guide Frommer’s calls gelato a “Florentine institution” and “a craft taken seriously by all.” It also labels Vivoli as “the city’s institution.” Now, after more than eight decades serving its homemade gelato in Florence, Italy, Vivoli has finally hopped the Atlantic and set up stateside.
Daniel P. Smith
Daniel P. Smith is a regular contributor to <i>QSR.</i>
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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 is decidedly fresh.
Welcome to Shula Burger.
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 fruits and vegetables delivered daily to its stores, to launch a handful of seasonal offerings.
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 high-level customer service. Today, Goldman’s shop is enjoying its second consecutive year of double-digit sales growth.
The 45-year-old former IBM executive discusses his store’s turnaround.
What immediate changes did you make?
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 science to encourage more sensible public health policy, Kava has watched the rising vitriol against trans fat, high fructose corn syrup (HFCS), and sodium in recent years. She fears the finger-pointing is overshadowing important facts.
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 the globe’s first museum to embrace the Kids LiveWell initiative when it debuted a revised, nutritionally tuned menu last summer.
The museum’s traditional fast-food fare has been replaced by healthier, yet still kid-friendly, options, such as grilled chicken dippers and whole-wheat pasta.
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 meatballs served in a cup (yes, a cup).
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 perches quietly on the nation's southern border.
Each has its own charm and character, but all share one distinction: high potential for quick-service restaurant growth, according to QSR’s third-annual Growth 40 report.
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 way of owner Josh Cooke’s grand design.
Though a hearty menu has earned customers’ praise, it’s the 3-year-old café’s even heartier public face that continues generating buzz. For the last year, several community members have generated goodwill by paying for their fellow customers’ drinks.
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.
Davis launched Melthouse Bistro in November 2011 in Milwaukee. The fast-casual eatery features an inventive menu modeled after the Wisconsin Milk Marketing Board’s Grilled Cheese Academy. Pairing Wisconsin-crafted cheeses with artisan breads and adventurous toppings—from applewood-smoked bacon to grilled eggplant—Melthouse Bistro’s barn-to-bistro offerings have spawned a legion of fans.