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...
Quick service restaurant operators look to grow through equity and technology.
Outside Insights
It continues to be hot times for restaurants across the U.S. According to the National Restaurant Association’s (NRA) 2015 Industry Forecast, the restaurant industry is booming; industry sales are expected to hit a record high. Restaurant operators are expressing ongoing optimism for their domestic...
Quick service brands cater to generation Y with premium experience.
Outside Insights
Everyone is talking about food. With the success of the Food Network, cooking blogs, and innovative food delivery services such as Blue Apron, ordinary people, particularly Millennials, have become more sophisticated in their tastes and dining habits. They know what quinoa is. They crave Brussels...
The premier culinary school in America is training chefs to change the whole restaurant industry.
Special Report
Tim Ryan has been president of the Culinary Institute of America (CIA) since 2001. He’s got the typical degrees that go with being a college president—EdD, MBA—but he’s also a CIA grad (class of ’77) and boasts an impressive culinary résumé that includes a turn as executive chef at La Normande in...
QSR franchisee uses tips from government work to turn restaurants around.
Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD). With a degree in international security and conflict resolution from San Diego State University, de Vera investigated financial fraud.
The quick service restaurant Lion's Choice will expand under new owners.
When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St.
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
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.
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