QSR brands use low fat ingredients like healthy cooking oils to improve menu nutrition.
Menu Innovations
Just the mention of words like oils and fats makes some consumers queasy. The former can conjure the image of grease, while the latter may make them think of issues like obesity and high cholesterol. These days, however, the use of good fats and oils by quick-service operators in their cooking and...
QSR sandwich brand Firehouse Subs employs artist to work on store murals.
In the Store
When they decided to enter the restaurant game, former firefighters Robin and Chris Sorensen knew they wanted to honor their firefighting brethren. The brothers were less sure of how to do so in a unique way. “As we were putting it all together conceptually, we saw an article in the paper about a...
QSR brand Corner Bakery one of original fast casual leaders in growing restaurant industry.
Competition
Any brand with its sights set on growth has a solid plan for that growth in place—often an aggressive one, at that. Bakery-café brand Corner Bakery is certainly no exception, with a goal of doubling the size of its 190-plus-unit brand by 2017. Though the Chicago-born and Dallas-based brand has been...
Brian Niccol is chief executive at QSR Mexican leader Taco Bell.
Start to Finish: What Inspires Execs
I’ve always been a big fan of food. Before I was with Taco Bell and in the quick-serve industry, I had a boss who helped me get comfortable with the opportunity to challenge the “way it was done.” Rather, could something be designed differently or packaged differently? How can it be better or...
QSR leader McDonalds debuts new made to order burger building kiosk.
Web Exclusive
McDonald’s has had a tough couple of years, with declining same-store sales and customer perception problems. But the company, led by new CEO Steve Easterbrook, might finally have some good news to hang its hat on: This week, McDonald’s enjoyed its highest stock price in nearly a year amid investor...
Industry News
Nothing says summer quite like lobster and corn on the cob. So says Adam Eskin, the founder and owner of Dig Inn, a New York City concept that serves up seasonal, farm-to-table fare. This month, Dig Inn collaborated with fellow fast casual Luke’s Lobster to bring lobster to the menu. Now through...
Progressive DC QSR pizza chain designs unique restaurants and menu items.
Emerging Concepts
Creativity runs wild at &pizza, and it starts with the name; the ampersand is trademarked and the brand is pronounced “and pizza.” In the stores, the creativity extends to the pizza—and then some. &pizza cofounder Michael Lastoria says he has a passion for building up new ideas from scratch...
QSR brands hiring new immigrant employees must legally protect jobs.
Human Resources
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...
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
Older QSR chains work on fresh marketing and store design to be young again.
At Zaxby’s annual convention in San Diego last April, there was plenty of celebration for the chicken-peddling chain, its franchisees, and vendors, highlighted by a private concert from country music superstar Tim McGraw.Amid the festive atmosphere, however, there was also much reflection.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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.
Chief executive of popular QSR chain shares core business values.
When I was 21 years old, I bought a pizza shop in New Castle, Ontario, and immediately became obsessed and passionate about the food industry. I remember seeing the writing on the wall as the big names in pizza made their introduction into the Canadian market.
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.