Los Angeles quick service brand serves premium tacos with innovative flavors.
Emerging Concepts
Amid thousands of Los Angeles–area taco shops sits Mondo Taco, a three-year-old eatery dishing up 34 eclectic tacos and a mission to redefine the taco experience. Starting with homemade tortillas, the 1,250-square-foot outlet in Santa Monica features a menu cleverly divided into three categories:...
Quick service brands update their point of sales stations with technology advancements.
Outside Insights
Sure, you may be able to accept credit cards on your smartphone. But can that reader actually help you run your quick-service restaurant or food-truck business after the swipe? In early 2014, the owners of Atlanta-based food truck Happy Belly Curbside Kitchen realized they needed more functionality...
Quick service company Yum Brands invests in sustainable global restaurants.
Web Exclusive
Yum! Brands Inc. recently released its 2014 Corporate Social Responsibility (CSR) Report, detailing the company’s progress in four areas: food, people, the community, and the environment. The Louisville, Kentucky–based parent company of Taco Bell, KFC, and Pizza Hut shared the progress it has made...
Industry News
Boosting sales as much as 10 to 15 percent is a breeze—at least it was for Mama Fu’s following the launch of its branded delivery fleet. In December, the Asian fast casual kicked off its new delivery program at corporate-owned stores in Austin, Waco, Houston, Georgetown, and Braunfels, Texas, as...
Industry News
The preference for premium products may be increasing among consumers, but that demand does not necessarily correlate with the quality for certain ingredients, including Italian hard cheeses. According to Arthur Schuman Inc. (ASI), 20 percent of the 463 million pounds of Italian hard cheeses, such...
Quick service restaurant operators learn best practices at annual NRA Show in Chicago.
Special Report
Saturday, May 16 Sunday, May 17 Monday, May 18 Tuesday, May 19 Showcasing the NRAEF   Each year, roughly 60,000 restaurant professionals descend on Chicago’s McCormick Place to learn, eat, drink, and talk shop. That event—the National Restaurant Association (NRA) Show—has become the industry’s...
Quick service operators spend more in expenditures in stronger market environment.
Finance
Things are looking up for capital spending in the quick-service and fast-casual sectors. A long spell of wariness is finally lifting as more operators look to invest capital in remodels, new equipment, and other improvements. Among the brands taking advantage of favorable market conditions and...
Menu Innovations
As restaurant operators look for additional methods to expand their sales and market their brands, preparing meals in advance has increasingly become a means of accomplishing that. Whether through box lunches as part of a restaurant’s catering effort or upscale grab-and-go items, these meals...
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 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 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.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
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