Outside Insights
As companies strive to hire the best managerial talent, hiring departments have a number of strategies at their disposal, which can save time in the process. Consider these seven strategies next time you review potential recruits for a management position: Any record of job-hopping? By looking at...
Quick service and fast casual concepts incorporate modern technology to enhance restaurant.
Ordering
Acquiring new restaurant technology can be a tricky business. Because of ever-decreasing prices, an operator may not want to be the first to buy a new application or software system. Plus, no one wants to invest in untested equipment, regardless of its technological prowess. But, at the same time,...
Competition
Phil’s Sliders proves good things come in small packages. The 44-seat eatery in downtown Berkeley, California, features a $2.75 local, grass-fed beef slider alongside other mini-sandwich creations, including fried chicken, portobello mushroom, and vegetarian sliders. Founded in 2011 by foodservice...
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Biggest fast food pizza brand innovates menu to appeal to Millennials.
Industry News
Pizza Hut rolled out a major brand reboot this week, a move that many see as an appeal to the Millennial generation and a response to the booming fast-casual industry. The world’s largest pizza chain, a division of Yum! Brands, is adding a wave of new ingredients, some lower-calorie alternatives,...
Older quick service restaurant
In the Store
When you’re a quick-serve executive for a brand with decades of history, it can be hard to change with the times while retaining a connection with loyal, longtime customers. But, as in all things, evolution is necessary in the restaurant business, and a brand refresh that touches all aspects of a...
Health
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
Outside Insights
An effort by Richard Griffin, the General Counsel (GC) of the National Labor Relations Board (NLRB), to raise wages and otherwise benefit franchise employees may have an unexpected and undesirable consequence: a threat to franchising as a business model. Although Griffin’s desire to benefit...
Operations
As with many nontraditional settings, college campuses have a lot of built-in advantages. There’s a captive audience of busy, hungry students with disposable income. But getting a quick-service brand into the college environment isn’t a sure thing. Competition is stiff, and college students are...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
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. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
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...
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 restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
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. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...