Fast food kitchens must protect restaurants against food borne illness.
Outside Insights
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 restaurants can maximize delivery service to hook customers.
Outside Insights
Picture this: You’re trying to decide where to go for dinner. You’re stuck between two new restaurants. One has a line out the door; the other looks deserted. Which do you choose? Chances are, unless you’re in a rush, you pick the one with the line out the door. If that many people like it, it must...
Fast food restaurants serve ethnic food options to curious customers.
Industry News
After visiting numerous Peruvian rotisserie chicken places with his wife, a Peru native, Randy Garcia had an idea: He wanted to combine the feel of the restaurants he’d seen throughout Peru with a modern, fast-casual format. That idea came to fruition when he opened Viva Chicken in Charlotte, North...
Fast food restaurants add smoke and heat to grilled menu options.
Marc Halperin: Resident F&B Expert
If you want to get a group of barbecue fanatics all fired up, just try using the words grilling and barbecuing interchangeably. Barbecuing is a slow-cooking technique; smoking a pork shoulder for hours over wood chips would qualify. Grilling, on the other hand—as any purist will tell you—is the act...
Quick service restaurants add breakfast menus to draw new customers.
Ingredients & Dayparts
Restaurant brands are turning to daypart expansion as they seek new growth channels, with many operators zeroing in on breakfast, the fastest growing daypart, according to The NPD Group. But with all of the opportunities a new daypart offers, it also brings with it operational challenges like added...
Fast food brands grow in mall courts to market to busy shoppers.
In the Store
Food courts present an array of choices and flavors in quick-service and grab-and-go formats, and consumers have come to expect competitive variety in spaces like malls, airports, and transportation centers. But experts say brands positioned in food courts won’t attract attention simply by having...
Global street foods in quick service restaurant chains innovate menus.
Menu Innovations
The saying goes that history repeats itself. That might be the case today in the limited-service restaurant industry, as one of the world’s oldest foods, street food, has again risen to prominence in the U.S., with everything from Vietnamese banh mi sandwiches to Italian piadas finding success...
Quick service restaurants innovate beyond new menu items.
Denise Lee Yohn: QSR’s Marketing Guru
Q: We're committed to offering a streamlined menu, so we don't want to introduce a bunch of new products. What other options do we have for creating news to promote our business? A: Great question, especially in light of recent reports that suggest the quick-serve category has become so saturated...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
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...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
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,...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...