Quick service restaurant chains invest in new growth with new finance and franchise strategies.
Finance
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...
Industry News
On March 16, Popeyes Louisiana Kitchen unveiled its new Red Stick Chicken and a corresponding mobile game at the South by Southwest Festival in Austin. The newest limited-time offer continues the brand’s storytelling mission with a Louisiana emphasis. “We couldn’t think of a better place to...
Quick service restaurant chains promote whole grain menu items.
Web Exclusive
Whole-grain products are no longer a niche part of the foodservice industry. Seventy-two percent of consumers want more whole-grain products from restaurants, according to a 2014 International Food Information Council survey. And some 10,000 food items with the whole-grain stamp brought in $9...
Fast food restaurant leaders help train high school students to enter quick service.
Charitable Giving
When the California Restaurant Association Educational Foundation (CRAEF) held its first Force in Training (FIT) program, volunteers from several quick-serve brands stepped up to help high school students prepare for possible foodservice employment. “Quick service is a very large segment of our...
Industry News
When Salsa Fiesta opened its sixth domestic location last month, it rolled out a hybrid service model: quick serve for weekday lunches and full-service dining for evenings and weekends. Prior to opening the newest store in Miami Lakes, Florida, the Mexican concept had exclusively used limited...
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...
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 brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.