QSR brands like Arby's use sustainability and energy conservation to add new life to restaurants.
Web Exclusive
A lot has been going right at Arby’s in the last year or two, enough to drive the company’s same-store sales up 9.8 percent in the first quarter of this year, the 18th consecutive quarter that number has climbed. But the brand has a secret: It’s not just the menu innovation that’s leading the...
Industry News
Rick Wetzel wasn’t really thinking about delivery when he and his wife Elise founded Blaze Pizza in 2012. Part of what differentiated the build-your-own pizza concept from competitors like Domino’s and Papa John’s was the fast casual’s emphasis on dining in the restaurant. Wetzel says he kept the...
QSR leader McDonalds updates brand image and market strategy to stop sliding sales.
Special Report
There’s one McDonald’s restructuring story that still hasn’t been told. I know it hasn’t been told, because it happens to be mine. While it might not seem that a rather silly, personal anecdote that’s more than half-a-century old can help in the complex restructuring of a company that did $35...
QSR companies use online story telling to share experience with guests.
Denise Lee Yohn: QSR's Marketing Guru
Q: What are the best kinds of posts to share on Twitter, Facebook, etc.? A: There are a lot of ways to generate “likes” and “shares” on social media, but to use it to build a sustaining brand, you should align your social content with your brand strategy. Videos of cute cats and aphorisms like “...
Industry News
Once avoided for its fatty (but oh-so-delicious) flavor, bacon is experiencing a renaissance, and Which Wich has joined the movement. Starting Monday, June 8, the Dallas-based sandwich concept will switch from its standard bacon crumbles to Hormel’s Applewood-smoked variety. To promote the switch,...
Industry News
Less than a week before becoming the co-founder of Pincho Factory, Nedal Ahmad placed a frantic call to his cousin after discovering the mere $6.27 left in his bank account. Despite a load of logistical setbacks, including a complete lack of trained staff, Ahmad insisted that the restaurant open...
Upstart QSR brand dishes vegetarian falafel menu with Europe flare.
Emerging Concepts
Arianne Bennett says her husband, Scott, first tasted a falafel in 1968. He rediscovered the fried chickpea-based product decades later on a trip to Amsterdam, the Netherlands, and when the couple returned home, they decided to develop their own falafel shop with a do-it-yourself toppings bar like...
Industry News
In recent years, fast casual has cast a shadow over traditional fast food. Touting higher quality, fresher foods, these concepts are becoming major players within the greater foodservice industry. Established fast food brands need not convert to fast casual, but they could stand to learn a few...
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
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 restaurant operators use high tech products to improve customer experience.
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.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
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.