A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even