QSR brands play with traditional chicken to make new and exciting dishes.
Marc Halperin: Resident F&B Expert
How exciting is the thought of chicken for dinner? The answer depends almost entirely on the image that pops to mind when you hear the word chicken. If you’re conjuring up a vision of a tender breast that’s been dredged in a spicy batter, deep-fried to a golden brown and served alongside mashed...
QSR franchisee use community work to improve local Del Taco stores.
Charitable Giving
Del Taco franchisee Paul Hitzelberger has been on either side of the franchise aisle, having previously served as a member of the brand’s corporate team. The president and CEO of Utah Del Taco believes that franchisees and franchisors have a responsibility to work together in giving back to their...
Industry News
Expanding a limited-service Mexican concept beyond its established home market might seem like a risky move—especially in Southern California. Chipotle and its competitors like Qdoba and Moe’s have become ubiquitous across the U.S., with the former setting a new standard for fast-casual dining...
QSR brands use foods without preservatives GMOs or artificial ingredients.
Web Exclusive
Panera Bread, Noodles & Company, Taco Bell, and Pizza Hut are the latest to join the growing number of quick-service chains phasing out artificial ingredients from menus as consumers clamor for simpler, “cleaner” food. But such moves are raising eyebrows among consumer advocate groups. Earlier...
Industry News
Beginning May 31, operators, chefs, and consumers are invited to eat and drink red as Eat (RED) Drink (RED) Save Lives returns to raise awareness and funds in the fight against AIDS. After a successful launch last year, the campaign returns with special events and fundraisers taking place in 13,000...
Quick service restaurant operators use high tech products to improve customer experience.
Ordering
Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers. CEO David McDougall says there’s no question that the entire restaurant industry is moving away from cash and credit and toward mobile payment and ordering methods. But expanding into...
Quick service brands add flare to fast food restaurant chicken meals.
Menu Innovations
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...
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...