Pork's versatility, cost effectiveness propel its addition to menus.
Menu Innovations
Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage...
Fast food stalls at fairs and festivals serve unique items to on the go crowds.
Promotions
With summer approaching, quick-serve operators are preparing to go where their customers go in an effort to boost seasonal revenue. For some brands, that means setting up shop at fairs and other summer festivals, which offer exposure to potential new customers and room for creativity with menu...
Fast food brands discover restaurant design can affect customer behavior.
Health
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits. While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 2002, Hardee’s had exclusive use of...
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The rise in pork consumption presents quick-serve operators room to innovate.
Marc Halperin: Resident F&B Expert
Slowly, quietly, and without a great deal of fanfare, pork has staged a kind of revolution on U.S. plates. Between 1990 and 2013, Americans’ pork consumption increased about 18 percent, according to the U.S. Department of Agriculture. That jump seems particularly noteworthy when compared with beef...
The annual NRA show gives quick service and fast casual operators helpful advice
Industry News
Saturday, May 17 Sunday, May 18 Monday, May 19 Tuesday, May 20 The Chicago Scene Food News Media at the Show   The National Restaurant Association’s (NRA) annual Show is one of the restaurant industry’s must-attend events. With thousands of company booths to explore, educational sessions...
Quick service breakfast competition competes for restaurant super fans.
Outside Insights
Competition in the quick-service industry is heating up after Taco Bell rolled out hard-hitting advertising for its new breakfast menu with jabs at McDonald’s that suggest the quick-service leader is not keeping up with the times. McDonald’s, meanwhile, is grappling with recent quarterly results...
Fast food chicken restaurant in Chicago borrows dining experience from club.
Industry News
Christine Cikowski and Josh Kulp are not your typical restaurateurs, and that's just the way they like it. Call them alternative or off the cuff, the close friends and business partners are growing a foodservice brand built around a relational dining experience. Cikowski and Kulp met in culinary...
Florida based fast casual Burger 21 serves high quality menu in upscale setting.
Emerging Concepts
Despite the research and years of experience that went into creating Burger 21, the concept’s president has been surprised by one aspect of the business: the brand’s broad consumer appeal. “The amazing thing we didn’t predict was so many parties coming in with three generations,” says Mark Johnston...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Health and wellness restaurant CEO shares his history in starting nutritious brand.
Start to Finish: Matthew Corrin
I worked in the fashion business, so I became super focused and super aware of the importance of health and wellness and looking great in front of cameras through my first job out of college. And I basically surrounded myself with a bunch of these mom-and-pop delis in Manhattan that were catering...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
Quick service restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...