Industry News
Dog Haus, a Southern California–based hot dog concept, is in the final stages of implementing self-service beer stations in two locations. The self-serve iPour system allows customers to pay for a pre-loaded card and make their selections on an iPad attached to beer stations in the store. Dog Haus...
Quick service restaurants face competition in C stores and supermarkets.
Competition
It’s a brave new foodservice world. The quick-service restaurant community is facing increasing competition from supermarkets, convenience stores, and big-box retailers that are offering their own prepared food choices and branded restaurant concepts. While retail food offerings are not a new...
Quick service veteran Kathleen Wood inspired by creating dessert joint for families.
Start to Finish: What Inspires Execs
I unequivocally love the foodservice industry. Since I was 14 years old, being around this business has been my life. The local Italian restaurant in my town growing up was my first experience, and I held almost every job there, including cooking right alongside the grandma of the family-owned...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
Franchising
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Industry News
On March 16, Popeyes Louisiana Kitchen unveiled its new Red Stick Chicken and a corresponding mobile game at the South by Southwest Festival in Austin. The newest limited-time offer continues the brand’s storytelling mission with a Louisiana emphasis. “We couldn’t think of a better place to...
Quick service restaurant chains promote whole grain menu items.
Industry News
Whole-grain products are no longer a niche part of the foodservice industry. Seventy-two percent of consumers want more whole-grain products from restaurants, according to a 2014 International Food Information Council survey. And some 10,000 food items with the whole-grain stamp brought in $9...
Fast food restaurant leaders help train high school students to enter quick service.
Charitable Giving
When the California Restaurant Association Educational Foundation (CRAEF) held its first Force in Training (FIT) program, volunteers from several quick-serve brands stepped up to help high school students prepare for possible foodservice employment. “Quick service is a very large segment of our...
Industry News
When Salsa Fiesta opened its sixth domestic location last month, it rolled out a hybrid service model: quick serve for weekday lunches and full-service dining for evenings and weekends. Prior to opening the newest store in Miami Lakes, Florida, the Mexican concept had exclusively used limited...
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10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Quick service operators develop innovative potato dishes as menu options.
Sensational Spuds
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...