Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Menu Innovations
Raw fruits and vegetables are often an afterthought in restaurants. But at Freshii, those ingredients are the main event, says Andie Shapira, who leads the chain’s menu innovation and development. “To me, it makes perfect sense: Whenever you cook fruits and vegetables, you’re killing the natural...
Industry News
Poke (pronounced poh keh) is a traditional Hawaiian dish that could become more common on the mainland. Best described as a fish salad, poke is comprised of raw fish—typically yellow-fin tuna—rice, seaweed, garnishes like green onions and nuts, and spices. “This is a Hawaiian-born-culture food that...
QSR leaders talked at Menus of Change conference about healthy fast food and the environment.
Web Exclusive
The Menus of Change initiative, launched in 2012 as a partnership between the Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health, aims to bring together leaders in foodservice and public health to address serious food-industry concerns, including obesity,...
Industry News
In what is the largest new menu rollout in its 75-year history, the Dairy Queen system, a Berkshire Hathaway company, today announced the roll-out of the new DQ Bakes! menu with nine innovative products across three categories: Hot Desserts à la Mode, Artisan-style Sandwiches, and Snack Melts. The...
QSR operators dish raw and uncooked foods to improve healthy eating.
Marc Halperin: Resident F&B Expert
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited. It is unknown exactly how many Americans today completely eschew cooked foods and stick to a diet...
Restaurant owners talks daily work it takes to build QSR brand.
Start to Finish: What Inspires Execs
Neither of us came from a background of restaurateurs. Starting out, we were simply a couple of college students in the same fraternity at the University of Florida who liked to eat food. Both of us were in business-focused majors, and we took a look at the quick-serve market in our college area...
Industry News
Many of the themes at the Menus of Change conference have been obvious issues for the restaurant industry, including antibiotic-treated protein, sustainable agriculture, and more nutritious plates among others. But on the final day, Friday, presenters broached the important but less obvious topic...
Industry News
Pei Wei Fresh Kitchen, a fast casual focused on Asian cuisine and wok’d-to-order dishes, is broadening its focus to help the thousands affected by the damaging storms Mother Nature has been doling out over the last two weeks. Relentless rainfall in southern Texas has bested levies and left many...
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 brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel 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.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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 partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
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.