Move over, rice and salsa; Chipotle will soon have agave nectar, lemon-lime juice, and Patron Silver tequila on its assembly line. The brand plans to bring premium margaritas to all locations with a liquor...
When the menu-labeling mandate, which requires calorie counts be posted on menuboards at chains with more than 20 units, passed with health-care reform in 2010, it was praised as a big step toward educating...
In a sign that the economic landscape might finally be rebounding for quick serves, early results from Technomic’s upcoming “Top 500 Restaurant Chain” report reveal that the fastest-...
Hospitals and national quick-serve chains may seem odd bedfellows, but a new program in Orlando is pairing the two in an effort to promote healthy meals.
The Healthy 100 program from Florida Hospital...
After two years of planning, trials, tests, retooling, and finding a vendor willing to spend millions on a new ingredient, Wendy’s is rolling out its latest offering: Flatbread Grilled Chicken...
Burger King made waves in 2012 when it overhauled its marketing and menu items in an effort to compete more directly with competitors like McDonald’s and Wendy’s.
Turns out the brand wasn...
Which Wich has come a long way in its short existence. Ten years after QSR put founder Jeff Sinelli on its cover and called him a “branding phenom”—before a single Which Wich had...
Quick-service sushi concepts, from How Do You Roll? to Yo! Sushi, have taken off in the U.S., with Americans’ increasingly adventurous palates driving growth. And Genji Sushi, which first opened its...
It’s being compared to the Sims computer-game franchise and Facebook’s infamous Farmville game. But Subway’s new competition, which has participants creating their own virtual stores...
Gone are the days when the conventional taco truck was the only show in town. Contemporary food trucks slinging gourmet cupcakes, Korean BBQ, and $20 lobster rolls now vie for their share of consumers...
A recent report by the U.S. Centers for Disease Control and Prevention shows that the food and hospitality industry is the second-highest occupation group in the U.S. hampered by smoking. But Joe Bastianich...
Quick-serve menus may start taking cues from the science lab as operators increasingly experiment with high-tech cooking methods like molecular gastronomy.
Molecular gastronomy, which blends...
Good Times Restaurants had a good time on the stock market last year. The 39-unit, Golden, Colorado–based burger chain used growing same-store sales and a new breakfast menu to help double its stock...
Whether they’re attending trade shows or paying visits to existing franchisees, quick-service operators still rely on boots-on-the-ground approaches to recruiting new franchisees. But with the economy...
Insurance experts say many restaurateurs, including quick-service operators, will be hit with significant increases to their property and casualty insurance premiums when they renew this year, with some...
Though 2013 has just begun, restaurant operators should keep at least one eye on 2015, when new credit card standards will begin to reshape how most customers pay for goods and services.
Food & Beverage
Thank you for signing up to receive QSR's flagship e-newsletter, A.M. Jolt. To help us better serve the information needs of our audience, please complete the information below.
In addition to A.M. Jolt, we also offer the following e-newsletters and communications. Please mark those you would like to receive.
- Business Services
- Cleaning & Sanitation
- Computer Systems/Software
- Dispensing Equipment
- Disposables, Packaging, Plastics
- Equipment Installation/Repair
- Financial Products/Services
- Food Products
- Franchise Opportunities
- Kitchen Equipment
- Safety Services/Products
- Security Systems