Fast casual healthy eating brand grows with fresh and nutritious food.
Growth
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis. Even in a city as metropolitan as New York City, it was the only place he could find a healthy snack. A lot has changed in the past decade. In 2005, the then-23-year-old Corrin founded the...
QSR brand mascots give restaurants marketing tool for connecting with young generations.
Consumer Trends
The limited-service restaurant industry has a legacy of colorful mascots, from clowns to kings, walking hamburgers to cookies with faces, and cartoon bears to a certain Chihuahua with a penchant for Mexican fare. In its simplest application, a mascot can make a child’s birthday party more memorable...
QSR brands like pizza giant Papa Johns leverage marketing opportunity of football.
Web Exclusive
Suppose the foodservice industry created its own fantasy league. And just suppose the key players in that league were the nation’s 10 most popular sports: football, baseball, basketball, hockey, soccer, golf, tennis, motorsports, pro wrestling, and the martial arts. Take one guess which sport the...
Industry News
Zagat, the restaurant rating service, issued its first-ever report on the fast-casual industry this week, finding that the quality of the food—and the people responsible for the menu—was a top priority for fast-casual customers. The report found that a full 94 percent of consumers ranked food and...
Industry News
After years of speculation, McDonald’s is finally ditching its breakfast hours and rolling out all-day breakfast. The morning meal will be available throughout the day at all U.S. locations beginning October 6. McDonald’s franchisees approved all-day breakfast last week. The all-day breakfast menu...
Read Full Story // read more about: Breakfast, McDonald's
QSR brands celebrate important anniversaries with promotions and new campaigns.
Special Report
75: KFC’s Original Recipe Colonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952. But the core of the company—the (literally) secret recipe that has driven KFC’s success—is the...
Industry News
As school starts back, the kids are finally out of the house. Unfortunately, this often means they—and their parents—are out of the restaurant too. The unscheduled spontaneity of summer is coming to an end, and with it, a lull in vacation splurges and midday family dining. As restaurants scramble...
QSR brands innovate with healthy and nutritious fats to improve menu.
Marc Halperin: Resident F&B Expert
Those of you old enough to remember the late 1980s will recall those dark days when “fat,” in virtually any form, was about the most reviled substance in America. It was worse than sugar. Worse than salt. Worse even than carbolic acid, quicksand, coal ash, or plutonium. Diet gurus, fitness buffs,...
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
QSR operators work to make higher wages effective in restaurant operation.
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
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books.As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, a
QSR brands plate fresh and natural ingredients to improve health and nutrition.
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.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.