Quick service restaurant entrepreneurs develop new concepts in incubators.
Growth
When Tom Ferguson wanted to develop a burger food truck, he had a few advantages. By working out of his existing facility at Durham Catering Co. in Durham, North Carolina, he had ready access to a kitchen, staff, and equipment. It’s the same way he tested a now-shelved pasta concept and then...
Quick service chains innovate in supply chain operation to enhance food offerings.
Ingredients & Dayparts
Question James Cascone, co-leader of the Deloitte Center for the Global Food Value Chain, about trends affecting today’s quick-service supply chain, and he will offer a litany: rapidly changing consumer preferences, global pressures, menu labeling, infrastructure and transportation issues, the rise...
Expanding quick service restaurant concept has football as core theme.
Emerging Concepts
Billy Sims says more people recognize him these days for his restaurants than for being a Heisman Trophy winner, which proves he’s more than just the name behind the Billy Sims BBQ chain. “I get around to a lot of the stores, and I’ve done a lot of TV commercials,” Sims says. “People come up to me...
Industry News
After years of steady growth, Krispy Kreme has ramped up its expansion. In February, the doughnut purveyor opened its 1,000th location in Kansas City, Kansas. Before the calendar year is up, it plans to open in six to eight new countries, mostly concentrated in the Asia-Pacific and Latin American...
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Quick service chains share story of food supply sources and farms.
Industry News
When Technomic released a study last year that researched transparency in the supply chain, Garden Fresh Restaurant Corporation CEO John Morberg took the data seriously. The study found that most consumers want restaurants to be more transparent about ingredients, and Morberg knew customers at...
Quick service brands offer transparent business models to meet customer trends.
Denise Lee Yohn: QSR’s Marketing Guru
Q:McDonald’s seems to be the latest in a trend of companies promoting greater transparency about their food. Is it true customers expect to know everything? And, if so, how do I respond? A: Transparency is indeed an important and growing trend in many industries today. In fast food, perhaps the...
Industry News
Pairing Colombia-sourced espresso with a cold-pressed carrot-pineapple juice may sound counterintuitive, but for Verve Coffee Roasters, the combination was a no-brainer. The Los Angeles–based operator partnered with another local quick serve, Juice Served Here, to open a 1,600-square-foot combo...
Fast food restaurant companies innovate supply around farm drought conditions.
Sustainability
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service operators develop innovative potato dishes as menu options.
Sensational Spuds
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. Potatoes are also a cost-effective...