Industry News
Boosting sales as much as 10 to 15 percent is a breeze—at least it was for Mama Fu’s following the launch of its branded delivery fleet. In December, the Asian fast casual kicked off its new delivery program at corporate-owned stores in Austin, Waco, Houston, Georgetown, and Braunfels, Texas, as...
Industry News
The preference for premium products may be increasing among consumers, but that demand does not necessarily correlate with the quality for certain ingredients, including Italian hard cheeses. According to Arthur Schuman Inc. (ASI), 20 percent of the 463 million pounds of Italian hard cheeses, such...
Quick service restaurant operators learn best practices at annual NRA Show in Chicago.
Special Report
Saturday, May 16 Sunday, May 17 Monday, May 18 Tuesday, May 19 Showcasing the NRAEF   Each year, roughly 60,000 restaurant professionals descend on Chicago’s McCormick Place to learn, eat, drink, and talk shop. That event—the National Restaurant Association (NRA) Show—has become the industry’s...
Quick service operators spend more in expenditures in stronger market environment.
Finance
Things are looking up for capital spending in the quick-service and fast-casual sectors. A long spell of wariness is finally lifting as more operators look to invest capital in remodels, new equipment, and other improvements. Among the brands taking advantage of favorable market conditions and...
Menu Innovations
As restaurant operators look for additional methods to expand their sales and market their brands, preparing meals in advance has increasingly become a means of accomplishing that. Whether through box lunches as part of a restaurant’s catering effort or upscale grab-and-go items, these meals...
Upstart grilled cheese quick service restaurant serves premium grilled cheese sandwiches.
Emerging Concepts
Grilled cheese and tomato soup are an American comfort food duo that a couple of Cincinnati, Ohio, entrepreneurs has put in the national spotlight. Corey Ward and Trew Quackenbush started Tom + Chee with their wives Jenny Rachford and Jenn Quackenbush as a seasonal business in a tent at a skating...
Upstart fast casual restaurant brand Sweetgreen offers innovative food stands at annual concert.
Web Exclusive
The first Sweetlife festival consisted of two amps and a turntable behind the second location of Sweetgreen, the local ingredient–focused, socially conscious salad fast casual that created the annual event. This year’s festival, the sixth, will be held May 30–31 at Columbia, Maryland’s Merriweather...
Industry News
Following the growing popularity of dairy-free offerings, Pinkberry frozen yogurt is introducing its first dairy-free product Friday, May 1. Over the past year, the brand has been testing dairy-free options to provide customers with a simple, better-for-you dairy alternative among its line of...
Fast food brands use gluten free and allergy friendly menu items and preparation
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
Quick service operators develop innovative potato dishes as menu options.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu