Fast food kitchens must protect restaurants against food borne illness.
Outside Insights
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Fast food restaurants can maximize delivery service to hook customers.
Outside Insights
Picture this: You’re trying to decide where to go for dinner. You’re stuck between two new restaurants. One has a line out the door; the other looks deserted. Which do you choose? Chances are, unless you’re in a rush, you pick the one with the line out the door. If that many people like it, it must...
Fast food restaurants serve ethnic food options to curious customers.
Industry News
After visiting numerous Peruvian rotisserie chicken places with his wife, a Peru native, Randy Garcia had an idea: He wanted to combine the feel of the restaurants he’d seen throughout Peru with a modern, fast-casual format. That idea came to fruition when he opened Viva Chicken in Charlotte, North...
Fast food restaurants add smoke and heat to grilled menu options.
Marc Halperin: Resident F&B Expert
If you want to get a group of barbecue fanatics all fired up, just try using the words grilling and barbecuing interchangeably. Barbecuing is a slow-cooking technique; smoking a pork shoulder for hours over wood chips would qualify. Grilling, on the other hand—as any purist will tell you—is the act...
Quick service restaurants add breakfast menus to draw new customers.
Ingredients & Dayparts
Restaurant brands are turning to daypart expansion as they seek new growth channels, with many operators zeroing in on breakfast, the fastest growing daypart, according to The NPD Group. But with all of the opportunities a new daypart offers, it also brings with it operational challenges like added...
Fast food brands grow in mall courts to market to busy shoppers.
In the Store
Food courts present an array of choices and flavors in quick-service and grab-and-go formats, and consumers have come to expect competitive variety in spaces like malls, airports, and transportation centers. But experts say brands positioned in food courts won’t attract attention simply by having...
Global street foods in quick service restaurant chains innovate menus.
Menu Innovations
The saying goes that history repeats itself. That might be the case today in the limited-service restaurant industry, as one of the world’s oldest foods, street food, has again risen to prominence in the U.S., with everything from Vietnamese banh mi sandwiches to Italian piadas finding success...
Quick service restaurants innovate beyond new menu items.
Denise Lee Yohn: QSR’s Marketing Guru
Q: We're committed to offering a streamlined menu, so we don't want to introduce a bunch of new products. What other options do we have for creating news to promote our business? A: Great question, especially in light of recent reports that suggest the quick-serve category has become so saturated...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
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 operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...