Jordan Melnick

Jordan Melnick is QSR's online exclusives reporter.
McAlister's college town locations seek life long brand customers.
September 2012

Even with a customer base made up of transient students, college towns represent a major opportunity for quick-serve operators.

New Web based hiring platforms designed to fight high turnover rates.
September 2012

A new wave of Web- and mobile-based hiring platforms are designed to decrease the restaurant industry’s notorious turnover rate.

Steve Wiborg, president of Burger King North America, is heading the turnaround.
August 2012

After years of struggling, Burger King seems to finally have turned things around.

The menu-labeling mandate that will eventually require all chain restaurants to post calorie counts on their menuboards was met with optimism that the restaurant industry had turned a new leaf in nutrition. But a recent study suggests there’s a lot of work to do before restaurants’...

A week after the announcement that he’d acquired Salsarita’s Fresh Cantina, former McAlister’s Deli CEO Phil Friedman says his plan for the fast casual is to saturate its existing markets.

Friedman says his strategy is to “exploit” Salsarita’s presence...

On May 3, the fast food restaurant Beef Burger in Greensboro, North Carolina, celebrated its 50th anniversary by offering customers burgers for 50 cents.

“We had a line from the window all the way out the back door and all the way across the back parking lot,” owner Ralph...

June 2011

When Superior Uniform Group (sug) began manufacturing uniforms in 1920, chances are no one in the company ever thought it would launch a media division more than nine decades later. But in a sign of the times—in which more businesses than not are undergoing major technological...

After two years of salary freezes, restaurant chains are starting to increase employee pay in an effort to secure their loyalty, according to a new survey by consulting firm Hay Group and the Chain Restaurant Compensation Association (CRCA).

The survey cites a projected median budget...

May 2011

Imagine this: You walk into a McDonald’s for a quick bite on a workday. The place is busy, and customers are unwrapping their food at the tables and biting into burgers, salads, and wraps. But when you push to the counter, there is no one there to take your order. No cashier smiling at you...

Angelo Crowell is a big man. At 6 feet 1 inch tall and about 250 pounds, you might take the broad-shouldered 29-year-old for a football player.

You probably wouldn’t pin him as the perfect restaurant franchisee.

With the first presumption, you’d be right. Crowell played...

Recent government crackdowns on Chipotle and Pei Wei that forced both concepts to at least temporarily close locations have reminded restaurant operators that the government is taking illegal immigration very seriously.

The two incidents, in which illegal immigrants were found to be in...

April 2011

In 2007, Ludo Lefebvre did what no businessman should ever do: He made an important business decision out of fear.

Faced with the opportunity to use millions of dollars in investments to open a restaurant, the Los Angeles–based celebrity chef balked at committing himself to 10...

Despite surging gas prices in the face of global disaster and conflict, restaurant operators across the U.S. are trying to stay focused on other challenges—even though gas prices have a slew of direct and indirect impacts on the restaurant business.

March 2011

Interactive television, or iTV, might not be the next big thing in restaurant advertising. But with TV technology continuing to evolve and incorporate greater interactivity, it might be the next big thing after the next big thing—especially considering that the technology seems uniquely...

With Super Bowl XLV planned for this weekend, restaurants in the Dallas-Forth Worth metroplex are preparing themselves for an influx of people, money, and energy that should provide a lineman-sized boost to their bottom lines.

February 2011

It’s no secret that running a restaurant is a risky business. The fact that many restaurants will ultimately fail early in their existence is not lost on most entrepreneurs, and yet they carry on anyway in hopes that their restaurant dreams can be made true.  

February 2011

More than a decade into the 21st century, it is safe to say we are living in a brave new world. Television, perhaps the pièce de résistance of last century, has given way to computers and, in turn, desktop computers and laptops may soon give way to tablets and smartphones.

After a long and tortuous legislative journey, the FDA Modernization Act, a fundamental recalibration of the nation’s food safety system, has finally passed Congress and was signed by President Obama on January 4.

January 2011

It wasn’t so long ago that restaurants kept their books with paper and pencil, advertised mainly in print and on television, and offered coupons that existed in actual tangible newspapers. But advances in various technologies, from POS monitors to the Internet to mobile devices, have...

January 2011

Restaurant operators have spent 2010 in wait-and-see mode. The economy seems to have survived the financial collapse of 2008—survived being used quite literally here, as in, not died—and is even slowly growing. But consumers are still pinching pennies, and staying...

December 2010

Credit flowed so freely before the recession that people in the restaurant industry often use hyperbole to describe how easy it was to get financing before the collapse.

“I could have gotten my dog a loan three years ago,” says Paul Steck, president of Saladworks.

...

A study released last week finds a somewhat befuddling discrepancy between what consumers want restaurants to offer in the way of healthy items and what they want to order.

The 2010 Healthy Eating Consumer Trend Report, released on November 8 by Technomic Inc., a Chicago-based food-...

A recent study on the opinions of quick-serve consumers finds that price ranks surprisingly low in determining where they choose to eat, that convenience is king, and that KFC draws more health-conscious consumers than the average brand.

Conducted by CFI Group, a consultancy based in Ann...