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...
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...
Walt Disney World and Disneyland develop new premium menu items at QSR concepts.
Magic sort of loses its luster with age. Rarely does one find the right occasion to use the term magical as an adult—after a first date, perhaps, or to describe an experience at a concert or a vacation. There is one place, though, where—by design—the magic never seems to die.
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.
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
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.