Two years ago, daily-deal sites such as Groupon, LivingSocial, and a host of other regional and national players boomed as customers clamored for discounted products and services. Many of the sites...
Today’s young adults and teenagers—Millennials and Gen Z—are a coveted consumer demographic in quick service and are driving industry trends. Reaching these consumers, however, is an...
Executive chef Dennis Friedman is a classically trained culinary artist and owner of Newton’s Table, a popular fine-dining restaurant in Bethesda, Maryland. Later this summer, he’ll open a new...
Tourists in the U.S. are spending more at restaurants than ever before, good news for quick-serve operators as summer vacationing enters its home stretch.
The National Restaurant Association (NRA)...
Handcrafted. Natural. Artisan. Signature. These foodie buzzwords may have once described decadent pizzas or burgers featuring grass-fed beef, but they’re...
There was a time when parents defined a family restaurant by the number of crayons it provided. But today, with parents increasingly wanting their kids to enjoy the benefits of proper nutrition and social...
Several quick-service restaurants are doubling down on their health and wellness efforts thanks to the new REAL Certification program from the United States Healthful Food Council (USHFC).
One of the most common questions in foodservice—White or wheat?—has grown to include a new option: pretzel. Quick-service restaurants across the country are capitalizing on a new pretzel-bread...
Cutting calories, lowering fat content, and providing healthy, fresh ingredients have become increasingly commonplace in the limited-service industry over the past few years. But while U.S. quick serves...
Modern Italian cuisine is the next big thing in fast casual. Or at least, that’s what some major quick-service operators are banking on.
Fazoli’s and Sbarro each plan to debut a fast-...
Inside Smashburger’s newest Chicago-area restaurant, a hip-looking joint in the city’s trendy Lincoln Park neighborhood, company founder and chief concept officer Tom Ryan holds up the brand...
Quick-service operators increasingly have the ability to target their customers right where they are. The industry’s use of mobile marketing has grown exponentially over the last two years, and...
The city of Winter Park, Florida, was in a quandary. Up-and-coming fast-casual concepts Firehouse Subs and BurgerFi wanted to move into the town’s upscale dining and shopping district, Park Avenue,...
Five to Seven, a new restaurant funding initiative launched in May by foodservice industry veterans Brad Blum and John Vincent, has goodness at its core and as its goal. “Good food for the planet...
Burger King hopes its new delivery service will be a great profit-driver for the chain, as the company is banking on customers to put in large orders for office lunches, birthday parties, and other...
As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.
Food & Beverage
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