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.
The National Football League (NFL) season may be winding down—or just heating up for playoff-bound teams—but the NFL and the International Franchise Association (IFA) are gearing up for a whole...
Hundreds of fast-food workers in New York City early this month protested low wages and the inability to unionize. It was just one of myriad demonstrations that have unfolded across the country in recent...
Paying a tab with dollar bills could soon be a thing of the past, as some quick-service operators are choosing to no longer accept cash for financial and security purposes.
TRU Deli & Wine in...
It’s been a month and a half since Hurricane Sandy wreaked havoc on parts of the East Coast. The storm caused an estimated $62 billion in damage, with about $10–$20 billion of insured losses,...
Most brands have been on Facebook for years, but a campaign earlier this year helped McDonald’s prove that quick serves can achieve a big return on investment on the popular social-media site.
Hungry University of Arizona students and employees, rejoice: Smiling college students are now walking around campus with free food samples from Big Juan’s Tacos y Burros, a new quick-service chain in...
The breakfast and post-dinner dayparts have proved to be successful business extensions for many quick serves the last few years.
Now, some operators are testing another daypart: brunch.
Any seasoned brand, operator, or human-resources expert will tell you that rewarding your employees can bring about a host of positive results, from improved employee morale to better customer service....
Frozen-yogurt brands, like other frozen-dessert concepts before them, are staring down the harsh reality of slower sales during colder months. They’re also facing stiff competition from dozens of...
Once a branding premium, going green has become a common business strategy influencing nearly every decision in the manufacturing and retail industries.
But many quick-service operators, struggling...
Last year, you could find a dozen Auntie Anne’s pretzel stores in China. This year, you won’t find any.
After wading through one of the world’s biggest bureaucracies, all the while...
Brand heritage is important, but Krystal president and CEO Doug Pendergast was thinking about practicality when he decided earlier this month to move the hamburger chain’s headquarters from...
New York City has been a trendsetter in health regulations the last few years, from its ban on trans fats to its restrictions on sodium. But many in the foodservice industry are hoping that the sugary...
The economy may still be sputtering, but the Franchise Business Review’s (FBR) 2012 annual report, “Top 40 Food Franchises,” found that profitability is up for many foodservice brands....
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