Father son quick service restaurant franchisees build on family relationship.
Franchising
The father-son team of 57-year-old Jon S. Crowe and 28-year-old Jon P. Crowe shines at their two Toppers Pizza units in Nebraska. The pair opened a store in Lincoln in February 2012 and one in Omaha this past June. By next summer, they plan to add another new location in each city. The duo’s...
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Quick service restaurant chain Larkburger dishes upscale burgers.
Emerging Concepts
If doing something on a lark means it’s adventurous or even daring, Larkburger is aptly named, say cofounders Thomas Salamunovich and Adam Baker. The chef-driven burger concept was the first fast casual to open in the ski resort town of Vail, Colorado, they say, and it’s become a local icon now...
Millennial consumers want quick service restaurants to provide more information online.
Industry News
According to a new study, Millennials have high standards when it comes to restaurant brands’ online presence. And if they don’t get the information they want, they take their business elsewhere. A survey by local search and digital marketing firm Placeable found that 68 percent of Millennials (...
In the Store
Reinvesting in employee training, improved food quality, and more efficient supply chains are all viable options to strengthen an underperforming quick-service restaurant. But before any outward changes can take root, the core of the business must be unified, and several businesses are finding that...
Health
Offering healthier dining options is essential in today’s competitive marketplace, even for a brand built on indulgence. Sometimes, though, it takes clever marketing to draw consumers’ attention to these better-for-you items. CKE sister brands Hardee’s and Carl’s Jr. did just that with the June...
Fast casual concepts expand to include drive thru system.
Competition
While historians and quick-service industry veterans alike still hotly dispute the exact origin of the drive-thru window, one thing is certain: The rise of the auto industry revolutionized the fast-food business. Quick-service restaurants evolved in tandem with Americans’ growing use and purchase...
Denise Lee Yohn: QSR’s Marketing Guru
Q: Can you give me some pointers on reaching out to the Hispanic market? A: The Hispanic market deserves our attention. There are more than 50 million Hispanics living in the U.S. and, by 2050, that number is projected to grow to 130 million. Hispanics are our country’s largest ethnic group,...
Ingredients & Dayparts
Snacking between meals has etched out its own niche, turning the tables on the traditional three-daypart model. The resulting shift in restaurant dayparts has quick-service operators working hard to attract snackers, especially those seeking healthy snacks to suit their active lifestyles. Consumers...
Burger chain Shake Shack sees phenomenal growth from commitment to product and charity.
Three Lessons in Charitable Giving from Shake Shack
No doubt you’ve heard about Shake Shack’s successful IPO and its $1.7 billion valuation. The burger stand that started in New York’s Madison Square Park and now has locations in places like Moscow, Istanbul, and Dubai has had a very big year. What you may not have heard is the equally big news the...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...