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...
Upstart grilled cheese quick service restaurant serves premium grilled cheese sandwiches.
Emerging Concepts
Grilled cheese and tomato soup are an American comfort food duo that a couple of Cincinnati, Ohio, entrepreneurs has put in the national spotlight. Corey Ward and Trew Quackenbush started Tom + Chee with their wives Jenny Rachford and Jenn Quackenbush as a seasonal business in a tent at a skating...
Upstart fast casual restaurant brand Sweetgreen offers innovative food stands at annual concert.
Web Exclusive
The first Sweetlife festival consisted of two amps and a turntable behind the second location of Sweetgreen, the local ingredient–focused, socially conscious salad fast casual that created the annual event. This year’s festival, the sixth, will be held May 30–31 at Columbia, Maryland’s Merriweather...
Industry News
Following the growing popularity of dairy-free offerings, Pinkberry frozen yogurt is introducing its first dairy-free product Friday, May 1. Over the past year, the brand has been testing dairy-free options to provide customers with a simple, better-for-you dairy alternative among its line of...
Industry News
When Tim Tebow signed with the Philadelphia Eagles, Philly Pretzel Factory tweeted a photo of a pretzel shaped like the iconic “Tebowing” kneel directly to the former Heisman Trophy winner. Fans retweeted the post with many adding their own comments. Before long, the clip had gone viral with media...
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
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
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
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
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 release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e