The senior culinary manager at quick service restaurant Checkers grew up in the company.
Industry News
While most of his peers were attending football games and socializing on the weekends, Ryan Joy spent his teenage years working as many hours as he could at his dad’s Checkers franchise in St. Petersburg, Florida. Today, Joy continues to put in hours for the Checkers/Rally’s brands, but it’s not...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Ingredients & Dayparts
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Fast food brands adapt to Millennial demands with snacks like chips and dip.
Marc Halperin: Resident F&B Expert
If you’re reading this column at work—in an office, cubicle, or break room—take a moment to survey the coworkers in your line of sight. If your workplace is anything like mine, you’re probably going to notice a lot of moving mouths, whether or not people are talking. Most office environments are...
Competition
In an age when consumers’ choices have never been broader, it’s critical to stand out among the sea of other brands and offerings. That may be one reason why companies from practically every industry are spending hundreds of thousands—if not millions—of dollars to develop and execute marketing...
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...
Read Full Story // read more about: Pizza, Toppers Pizza, Growth
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...
Quick service restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Taco Bell Is At It Again
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
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...
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 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...