Community restaurants serve needy and poor in cities across country.
Charitable Giving
No one knows how many community cafés are operating in the U.S. today. The model is just now gaining momentum. The movement’s de facto trade association, One World Everybody Eats, is affiliated with 50 cafés across the country and expects another 20 to open within the next 18 months. Its oldest...
Industry News
With the number of plant-based concepts like Native Foods and Veggie Grill steadily increasing, other operators are looking for ways to incorporate meat alternatives into their menus. According to a survey conducted by 210 Analytics, Millennials are increasingly interested in vegan cuisine, and...
Social Media
Each morning at Taco Bell headquarters in Irvine, California, employees from across various departments start the day with an informal “newsroom” meeting. The standup gathering touches on everything from world events to what customers are saying on Facebook and Twitter to product promotions. All of...
Finance
The merger of two titans—Burger King and Tim Hortons—closed the books on 2014. Now many are looking ahead, wondering what the health of the mergers and acquisitions (M&A) market in the quick-service sector is likely to be for the coming year. After several years of gloomy fiscal predictions, it...
Web Exclusive
In an effort to gain insight into Americans’ sushi-eating habits, Pei Wei Asian Diner partnered with strategic consultancy firm Kelton to create and disseminate a sushi-focused survey. Specifically the survey sought to know how many people had tried sushi, how many had not, and how many would be...
Read Full Story // read more about: Jill Watral
Industry News
On Monday, April 20, McDonald’s began testing all-day breakfast in the San Diego area. And according to new data from a consumer perception research firm, such a move could be a major boon for the brand. YouGov BrandIndex ranked McDonald’s second for purchase consideration among frequent breakfast...
Industry News
While operators continue to adapt to suit the preferences of Millennials, a new generation is beginning to make waves. Gen Z’s may still be young, but the most recent Cassandra Report released by the digital agency Deep Focus indicates that this group of 7- to 17-year-olds wield considerable...
Read Full Story // read more about: Consumer Trends
Denise Lee Yohn: QSR's Marketing Guru
Q:My group is bringing a new vending concept to the North American market: a pizza vending machine. Do we license the European brand that is semi-established in Europe but means nothing here in the U.S. market, or do we build our own? —Darrell Habben Jr., President, Union Square Food Concepts   A:...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books.As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, a
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
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.
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
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.