From the pages of QSR
Local vs. Organic
By Sam Oches
Local and organic ingredients each present viable “green” opportunities for quick serves. But which is more realistic?
Outside Insights
Convenience, fresh food, and healthy options for kids were just some of the things a group of surveyed moms wanted from the restaurant industry.
Food Feature
Innovative additions, broader selections, and a renewed interest in healthy food options are drawing consumers back to the salad bar.
Ones to Watch
Corner Office
Senior finance executives should take advantage of tax incentives that are available for green building initiatives.
Operations
Altering a signature menu item brings certain risk and also potential rewards for quick serves.
The relationship with your supplier should be carefully crafted and maintained to insure
longevity.
Menu Development
Quick serves should explore the opportunities in a new kind of salad “bar.”
Second Location
Vince Modica, HMSHost’s senior vice president of concept portfolio, explains what goes into
transforming a traditional brand into one fit for an airport.
What Matters Most
Focusing on employee relations in the recession is a cheap means to boosting profitability.
QSR Featured Columnists
Gauging Engagement
by Christopher Wolf A new trend in charitable giving bypasses traditional donations and gets brands directly involved with those they serve.
Through the Window
by Roy T. Bergold Jr. Thirty-two years in the quick-service industry stands witness to many trends that come and go.
Web Exclusive
By Jordan Melnick
Quick-serve chains are taking to the airwaves to dog on competition and to steal market share.
Special Report:
By Blair Chancey
Steve Phillips, president and CEO of Phillips Seafood Restaurants, lived through the destruction of the Chesapeake Bay, and he's vowed not to sit by idling while the same thing happens in Asia.
Industry
News
[2010-03-12] Papa John's “Coaches Code Challenge” will give $1 to the V Foundation for Cancer Research and the Kay Yow/WBCA Cancer Fund with every online order.
[2010-03-12] Mintel reports that restaurants launched more breakfast items in 2009 than they did in 2007 or 2008, but consumers are spending less on it.
[2010-03-12] Bulbrite's Amalgam CFL Triple 4-Pin family includes improved Amalgam technology.
[2010-03-12] Fanimation releases catalog containing almost 50 families of ceiling fans.
[2010-03-11] With ceremony for gay couple in Washington, D.C., shop, ice cream chain affirms its position for social justice.
[2010-03-11] Two of the pizza chain's newest stores, one in New Delhi and one in New Orleans, celebrate as Domino's hits 9,000 stores.
[2010-03-11] BHI Advanced Internet's SecureConnect nominated in compliance category of Security Products Guide's 2010 Global Product Excellence Awards.
[2010-03-11] Thomas E. Lynch appointed as independent director of bakery cafe's board of directors.
[2010-03-11] Three fans win the right to name new salads through "Create-Your-Own Powerhouse Salad" contest.
[2010-03-11] Bakery chain rolls out Trail Mix bagel and Roasted Veggie Melt menu items.
[2010-03-11] Kim Frankovich promoted to the position of vice president of sustainability at Solo Cup Company.
[2010-03-11] Wendy’s FourCrown Inc. receives FSTEC Technology Innovation Award for use of digital menuboards and POS software.
[2010-03-10] Burger chain uses Market Selection program to draw customers and test ingredients it hopes to add to the permanent menu.
Restaurant PR Wire
