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...
Start to Finish: What Inspires Execs
It seems almost impossible to think about, but my quick-serve career started back when the McDonald’s in my town didn’t even have a drive-thru window. Taking a job as a cashier while I was in high school, I quickly gained more responsibilities and duties. My sister and I worked together most nights...
Mega successful quick service brand Chipotle thrives on sustainable and socially responsible operation.
Fast Casual
When classically trained chef Steve Ells opened his first Chipotle in Denver in 1993, he probably wouldn’t have believed that the brand was set up for such enormous success. After all, he was executing a high level of fast food that was nearly unheard of, had modest financing to get his business...
Quick service brands manage food waste as sustainable and cost saving measure.
Sustainability
For the first time ever last year, food waste reduction made it onto the National Restaurant Association’s (NRA) “What’s Hot” list, landing at No. 9. The topic’s rise in popularity could be due to the fact that food prices have been increasing, going up more than 5 percent in 2014 alone, according...
Quick service operators deliver menu items through partner programs.
Web Exclusive
Delivery has suddenly become trendy. Once the specialty of pizza parlors and sandwich shops, the idea of transporting food to consumers’ front doors and workplaces is being embraced or tested by a range of quick-service and fast-casual restaurants. In the past year, chains as diverse as Panera...
Fast food restaurant brands trace food source to protect quality and safety.
Technological advances have influenced the restaurant industry in obvious ways, including through virtual reservations, online reviews, and increased customer interaction through social media.
QSR executives push brand efficiency and prosperity to benefit franchise community.
Having spent three decades helping franchisees evaluate prospective investments, Terry Powell has noticed a monumental shift in the industry.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
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 launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.