May 23, 2013
Industry News
Can Square Change POS Forever?

Jack Dorsey, who cofounded Twitter and Square, was raised by parents in the quick-service industry. His father owned a pizza restaurant, and his mother ran a coffee shop. It’s little surprise, then, that Dorsey’s latest initiative with Square is to broaden its use within quick serves.

Read Full Story // read more about: Little Muenster, Kiosk, Online & Remote Ordering, Point Of Sale, In the Store, Consumer Trends, Ordering
Industry News
Subway, Checkers Execs Back for More on "Undercover Boss"

One appearance on CBS’s hit show “Undercover Boss” just wasn’t enough for two quick-serve industry execs. That’s why Subway chief development officer Don Fertman and Checkers president and CEO Rick Silva are going back for round two this Friday. The “Epic Bosses” episode catches up with nine...

Read Full Story // read more about: Checkers, Subway, Operations, Sandwiches, Training, In the Store, Human Resources
Industry News
LiveWall Creates Vertical Gardens for Restaurants

Vertical gardens, or plants on walls, can offer a cost-effective opportunity for restaurants to improve nutrition, meal taste, and prestige.  By providing a convenient method for growing and harvesting produce, owners and managers can provide their chefs with low-cost fresh herbs and vegetables, which can enhance the quality and...

Read Full Story // read more about: Green, Healthy Menus
Industry News
Restaurant Equippers to Open Equipment Warehouse in Philly

Restaurant Equippers has announced plans to open its third warehouse store this summer to serve the Northeast region of the country.   The Columbus, Ohio–based company has begun construction on the 40,000-square-foot state-of-the-art store at The Point in Pennsauken, New Jersey.  Restaurant Equippers’ focus on...

Read Full Story // read more about: Equipment
Industry News
Baskin-Robbins Sherbet Shows Up on Freezer Aisles

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, announced the launch of a new line of shelf-stable, sherbet-flavored freezer bars, which are rolling out at major national retailers this spring. Baskin-Robbins’ Sherbet Flavored Freezer Bars are the first freezer bar treat from Baskin-Robbins that...

Read Full Story // read more about: Baskin-Robbins, Desserts, Menu Development
Emerging Concepts
One to Watch: Salsarita’s Fresh Cantina

Prior to purchasing Salsarita’s Fresh Cantina from its founder in 2011, CEO Phil Friedman spent 11 years expanding McAlister’s Deli from 27 to 300 units. These days, he and Salsarita’s president and COO Larry Reinstein are looking to grow the fresh-Mex concept. And grow it has, with a double-digit percentage growth in...

Read Full Story // read more about: Salsarita's, Competition, Franchising, Growth
Menu Innovations
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement. Quick-service restaurants are keeping in stride, and many have ventured beyond...

Read Full Story // read more about: BurgerFi, Daily Juice, Hannah's Bretzel, Tropical Smoothie Cafe, Healthy Menus, Consumer Trends, Health, Ingredients & Dayparts
Ingredients & Dayparts
Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel. But, at its most basic level, it’s a tale of two industries....

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations
Small portions give customers control over health, values, and variety.
Menu Innovations
Small Portions a Big Idea

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner...

Read Full Story // read more about: Pei Wei, Qdoba, Starbucks, Taco Bell, Wendy's, White Castle, Wow Bao, Menu Development, Consumer Trends, Health, Ingredients & Dayparts
Restaurant operators learn valuable tips at restaurant industry's largest show.
Industry News
2013 NRA Show Guide
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Read Full Story // read more about: Cosi, Competition, Growth
NRA CEO Dawn Sweeney helps protect restaurant operators interests.
Executive Insights
The Advocate

The most powerful woman in the restaurant industry isn’t intimidating, nor is she larger than life. She isn’t cold, tight-lipped, terse, or abrasive. She doesn’t talk down to you. She doesn’t double-book you and cancel at the last second.

Certainly one might expect...

Read Full Story // read more about: Healthy Menus, Competition, Women in Foodservice, Growth
Food production systems like hydroponics help restaurants use more local goods.
Ingredients & Dayparts
Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel.

But, at its most...

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations
Celebrity chef Bobby Flay provides strong example of smart restaurant growth.
Alan Philips: Trends to Watch
Be Like Bobby

My idea of “inclusive exclusivity” started in a boardroom many years ago in Atlantic City, New Jersey. I was making a presentation to a group of executives at the Borgata Hotel, Casino, & Spa to explain how they could import the feel of New York’s hottest nightclubs and...

Read Full Story // read more about: Bobby's Burger Palace, Burgers, Growth
Industry News
Dunkin' Donuts Grows Healthy Menu With Turkey Sausage

Helping guests greet the warm weather with more smart choices, Dunkin’ Donuts announced a permanent addition to its DDSMART menu: the Turkey Sausage Breakfast Sandwich.

A breakfast sandwich option under 400 calories, the new sandwich features a fried egg topped with turkey sausage...

Read Full Story // read more about: Dunkin' Donuts, Breakfast, Healthy Menus, Menu Development, Sandwiches
Industry News
Offering Value Isn't Enough; Taco Bell Wants to Redefine It

It may seem like a lofty goal, but Taco Bell is dead set on not only redefining value at the quick-service level, but also delivering it to consumers in a variety of ways.

Specifically, the brand is focusing on four key areas: the low- and high-price end of the menu, new menus and...

Read Full Story // read more about: Taco Bell, Menu Development, Executive Insights, Promotions
Low calorie menu options boost quick service restaurant sales.
Health
Slimmer Items, Hefty Sales

The lower the calorie counts in restaurant menu items, the better for business, according to recent research by public policy research organization Hudson Institute.

The report analyzed 21 of the nation’s largest restaurant chains, including quick-service brands like McDonald’...

Read Full Story // read more about: Healthy Menus, Consumer Trends, Menu Innovations, Ingredients & Dayparts
Fast casual brands attract customers with alcoholic beverage programs
Beverage
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

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Superfoods like whole grains and oatmeal offer healthy menu alternative.
Healthy Menus
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

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The Boston Fire Department was treated to free meals at Firehouse Subs.
Charitable Giving
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

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McAlisters Deli franchisee says casual dining experience helps in quick service.
Sandwiches
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

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Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Breakfast
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

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Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Finance
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

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Innovations like the Marinara Tower were featured on the NRA Show floor.
Back of House
Recapping the NRA Show

As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.

The show featured no shortage of technological advancements, not just in computing hardware...

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Operators must protect their quick serve business from credit card fraud.
Point Of Sale
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

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