Quick service operators invest in employees to build loyal work force.
Human Resources
When it comes to career prospects, the quick-service sector has long been plagued with ideas of dead-end jobs held solely by the unfortunate and the incapable. But foodservice represents a robust industry rich in opportunities beyond “burger flipping.” And with a new generation of eager workers...
Quick service brands add flare to fast food restaurant chicken meals.
Food & Beverage
Chicken is a perennial restaurant favorite, but that doesn’t mean we’re eating it the same old ways; in fact, this humble protein is experiencing a renaissance in the fast-casual landscape, led by innovative ethnic concepts whose seasonings, techniques, and flavor profiles turn the bird on its head...
Read Full Story // read more about: Courtney Balestier
Quick service restaurant franchisee climbs ladder from manager to store owner.
Franchising
Pam Leseman began her quick-serve career in 2004 with Subway after working in a country club and bartending. She managed three Subway units around Ephrata, Washington, bringing growth and stability for her, her team, and the franchisee. When the owners looked to sell the stores and not keep any of...
Read Full Story // read more about: Robert Thomas
Fast food operators are testing menu concepts at food halls across country.
Competition
A world traveler, Mary Nguyen Aregoni marveled at the markets peppering international destinations she visited around the globe—the flurried action that attacked the senses, the swirling energy that inspired wonder. So captivating were those visits that when Aregoni finally settled in Chicago and...
Quick service concepts have long thrived on fried chicken dishes.
Menu Innovations
Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the years. Traditional, homestyle fried chicken—bone-in pieces that are marinated, battered, and fried—...
Quick service and fast casual restaurant leaders attend national restaurant show to learn about innovations.
Web Exclusive
Every year, the National Restaurant Association Show rolls into Chicago’s McCormick Place to show off thousands of innovative tips, tools, and trends available for restaurant operators to use in building their business back home. This year was no different. From 3D food printers to sustainable...
Burgers
A small sampling of the search results for tweets with the hashtag #ShakeShack on a Monday evening in early March include: It’s a Monday and I have work but nothing matters because #shakeshack is back in my life The BEST! #nyc #shakeshack @ Shake Shack Upper Westside #SHAKESHACK for the first time...
Healthy Menus
The Dietary Guidelines Advisory Committee (DGAC) recently recommended changes to what Americans should eat, including suggestions to consume less meat, sugar, and saturated fat. While many operators remain focused on the calorie-count mandate set to take effect later this year under the Affordable...