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:...
Baked goods like cinnamon rolls give fast food restaurants a breakfast staple.
Baked goods have been a staple in the quick-serve industry for decades, but innovation in the space has boomed as several operators step up their a.m. offerings to compete in that increasingly lucrative daypart.Coffee concepts are a natural fit for baked goods.
Quick service brands can set menu prices based on food qualities.
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.Welcome back, class.
QSR brand mascots give restaurants marketing tool for connecting with young generations.
The limited-service restaurant industry has a legacy of colorful mascots, from clowns to kings, walking hamburgers to cookies with faces, and cartoon bears to a certain Chihuahua with a penchant for Mexican fare.In its simplest application, a mascot can make a child’s birthday party more memor
QSR brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
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.
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.