From the pages of QSR
From Fast Food to Fast Casual
By Robin Van Tan
QSR tracks four brands making the leap from traditional quick serve to successful fast casual and finds how challenging it can be to make over a brand.
Web Exclusive
By Jordan Melnick
Undercooked proteins and leafy greens are main points of change for restaurants under 2009 code.
Special Report:
By Nick DiUlio
The decade-long boom of the gourmet-burger segment has some analysts speculating that it may be reaching its zenith, but a recent study suggests it may have only just begun.
Outside Insights
Deferred compensation plans are a smart way to prepare for store remodeling during these lending-wary times.
Ones to Watch
Corner Office
Facing unemployment in other industries, young professionals are prime targets for the world of franchising.
Operations
Increasing menu prices remains the easiest way for quick serves to recoup losses in a sagging economy but risks customer loyalty.
Going back to the drawing board with cheese could mean some unusual applications that just might pay off.
Menu Development
Going back to the drawing board with cheese could mean some unusual applications that just might pay off.
Second Location
Lou Klaiman, vice president of operations for Pollo Campero, explains what to look for in your next crew members and what a new store means for your existing employees.
QSR Featured Columnists
A Quick Study
by Dr. Jerry Newman Keeping a steady hand on all levels of business takes brands like McDonald’s to the top.
Gauging Engagement
by Christopher Wolf Think of your crew training as a marketing project and your brand experience will benefit.
Through the Window
by Roy T. Bergold Jr. Quick-serve packaging is due for an overhaul.
Dean Trevelino
Unless we are talking about fine dining, most consumers are driven by convenience, influenced today by price, captured by taste...
Industry
News
[2009-11-20] Humane Society of the U.S. launches ad campaign against breakfast chain's use of caged eggs.
[2009-11-20] Owner of multiple quick-serve concepts named one of top five friendliest franchises for minorities by National Minority Franchising Initiative.
[2009-11-20] First Maryland Vapiano unit set to open in Bethesda Row.
[2009-11-20] New unit in Burnsville reflects updated McDonald's interior design.
[2009-11-20] Europe’s event for the coffee and tea businesses will be held April 25-27, 2010, at the Reed Messe Wien in Vienna, Austria.
[2009-11-20] Mexican concept donates more than $4,000 to help provide food for more than 150 Florida families.
[2009-11-19] New burger at Canyons Burger Company prepared with 100 percent Black Angus patty topped with jalapeño bacon, cheddar cheese, and chipotle mayo.
[2009-11-19] Truitt's Food Alliance–certified supply chain boosts new Pumpkin Pie Mix.
[2009-11-19] Mexican chain chooses BHI Advanced Internet's SecureConnect system.
[2009-11-19] Health Wise Probiotic Yogurts and Yophoria Probiotic Fruit and Yogurt Smoothies make Hiland a full-line yogurt supplier.
[2009-11-19] For limited time, Chicken Club can be ordered as burrito, quesadilla, or nachos.
[2009-11-19] November offerings include Apple Pie, Caramel Apple, Pumpkin Pie, and new Pumpkin Cheesecake.
[2009-11-19] Chain donates money in recognition of winner Emily DuBois.
[2009-11-19] One hundred bands around the country earn promotion through chain's "Feed the Beat" campaign.
[2009-11-19] Burger launched as competition to McDonald's Quarter Pounder.
[2009-11-18] Danielle Clark named as 55-unit restaurant company's top financial executive.
Restaurant PR Wire
