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 brands look for money lenders to finance their business expansion.
Finance
Let’s talk money. First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S. Small Business Administration (SBA) financing is at a...
QSR restaurants use new EMV point of sale to follow guidelines.
Ordering
For many years, Europe has had stronger protection against credit card fraud than the U.S. But now that technology is making its way stateside. Scores of retailers, including quick-serve operators, will begin using EMV chip card technology to more effectively combat the pervasive and costly problem...
Industry News
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how. Consumers and operators worried that they would...
Industry News
On Tuesday, June 16, the U.S. Food and Drug Administration (FDA) released a firm, 3-year timetable for food manufacturers to eliminate trans fats. While many restaurants and suppliers have been taking measures for years to reduce and remove the partially hydrogenated oils that produce trans fats,...
Baked goods like cinnamon rolls give fast food restaurants a breakfast staple.
Baked goods have been a staple in the quick-serve industry for decades, but innovation in the space has boomed as several operators step up their a.m. offerings to compete in that increasingly lucrative daypart.Coffee concepts are a natural fit for baked goods.
Quick service brands can set menu prices based on food qualities.
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.Welcome back, class.
QSR brand mascots give restaurants marketing tool for connecting with young generations.
The limited-service restaurant industry has a legacy of colorful mascots, from clowns to kings, walking hamburgers to cookies with faces, and cartoon bears to a certain Chihuahua with a penchant for Mexican fare.In its simplest application, a mascot can make a child’s birthday party more memor
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 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.