Fast food brands are adding new breakfast items like parfaits to their menu.
Menu Innovations
The morning meal has long been a key element of some limited-service restaurants, and it’s no surprise that the number of operators entering this daypart continues to grow, as owners look to boost their revenues and build customer loyalty. More than a dozen quick-service and fast-casual chains have...
Scott Gittrich of pizza concept Toppers has invested in business for long term.
Start to Finish: What Inspires Execs
I was taught by good people that you can capture magic if you’ve got a wonderful place that attracts really good people who believe in what you do. The thing that really gets me is there are about 1,300 Toppers team members out there today, and by and large, those people are highly engaged and...
Fast food options at sports stadiums like MetLife feature innovative menu items.
Industry News
With chicken wings, nachos, and pizza at the ready, more than 100 million fans will be piling into homes, restaurants, and bars across the country to watch the Denver Broncos and Seattle Seahawks battle it out in Super Bowl XLVIII. But at New York City’s MetLife Stadium, home of this year’s Super...
Piada serves Italian street food with Chipotle ingredient bar style model.
Emerging Concepts
There are three entrées on the menu at Piada Italian Street Food: pasta bowl, chopped salad, and piada. What customers can create with those three options, though, is practically endless. The restaurant’s namesake item, the piada, starts with an Italian thin-crust dough made with flour and olive...
Quick service operators like &pizza invest in neighborhood with time and money.
Charitable Giving
Roll tape. Two women behind a cluttered counter smile into the camera, a range of designer outfits framing the wall behind them. They talk of a dream to open a business, a love for their corner of Washington, D.C. Cut to individual glimpses of two men, one laughing as he sits on an orange leather...
Quick service concepts like Chick-fil-A use marketing to improve brand image.
Denise Lee Yohn: QSR’s Marketing Guru
Q: What does it take for a quick-service brand to become a great brand? A: I get this question all the time. Many people look at superstar brands like Apple, Southwest Airlines, and Nike and mistakenly conclude those companies achieved their successes as a result of good timing, great advertising,...
LA fast casual Marcona offers East Coast deli menu items with West Coast flare.
Emerging Concepts
Amid the glitz and glam of Hollywood’s boutiques and TV studios, Collier Ulrich’s upstart eatery, Marcona, is making a name for itself with turkey and ham. The New York native’s almost-two-year-old gourmet sandwich shop serves up classic East Coast deli fare enhanced by Mediterranean influences and...
Children consumers demand healthy and customizable menus from quick service.
Industry News
It's no surprise that children love to eat at quick-serve restaurants. But a recent survey by Chicago–based research firm Y-Pulse shows that, beyond a noticeable increase in their favorability ratings for such establishments in the last few years, kids also have higher expectations for the industry...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
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...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Quick service brand serves all vegan food to health conscious customers.
Ones To Watch: Native Foods Café
The owners of the vegan fast-casual concept Native Foods Café decided if they could make it in Chicago—home of cheesy deep-dish pizza and Vienna beef hot dogs—they could make it anywhere. Founded in Palm Springs, California, by a vegan chef in 1994, Native Foods Café grew into a four-store chain...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Quick service concepts like Rise in North Carolina are accepting bitcoin money.
Are Bitcoins Legit?
Despite controversies surrounding the virtual currency bitcoin, a growing number of quick-serve restaurants, bakeries, coffee shops, and bars are allowing their customers to pay for their food and beverages via the digital currency. Bitcoins are a currency that is transferred directly between buyer...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Modern restaurants capitalize on traditional approaches.
Old School Meets New
Call it a reflection of consumers’ growing desire for local fare or their increasing demand for cleaner food with minimal processing and fewer ingredients. But one thing is for sure in foodservice today: What’s old is most decidedly new again. Both brands and customers are returning to an old-...