Grilled chicken dishes are the core of the menu at Ranch One.
Emerging Concepts
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The founders of Ranch One, Ori Gottlieb and Mordechai Davidi, had one goal in mind when they opened their first restaurant next to the Ed Sullivan Theater in New York City: They wanted to have the No. 1 grilled chicken sandwich concept in the country. That was 1990. In 1997, restaurant industry...
Operators should double their social media efforts when opening a second unit.
Promotions
Q: How can I market my new store on social media sites without confusing or stealing customers from my first?   You already know that social media can be a really effective way to keep in touch with your customers. That’s important, because only about 10 percent of restaurants are using it, even...
Read Full Story // read more about: Marketing
Restaurants can’t afford to undermine their brand image with poor service.
Denise Lee Yohn: QSR’s Marketing Guru
Remember the tagline, “You Deserve a Break Today”? If you’re like me, you probably look back fondly on those days when McDonald’s made it a mantra. The line signaled the spirit of the industry at the time—people really enjoyed going to fast food restaurants, and quick serves really provided a...
Fritzi Woods is educating the industry about securing both male and female talen
Executive Insights
Is there a reason foodservice is still so heavily dominated by men? I don’t think there’s a specific reason, compared to other industries, other than maybe awareness. The foodservice industry has been plagued by people not clearly understanding the benefits and opportunities available in the...
Read Full Story // read more about: Legal, Human Resources
Industry News
  Birmingham, Alabama–based Jack’s Family Restaurants celebrated its 50th anniversary this month, capping a half century in which it became the first fast food chain in Alabama—and one of the first in the nation. The anniversary marks a significant milestone for a company that has changed hands...
Americans claim to want healthier options but don't always eat them.
Industry News
A study released last week finds a somewhat befuddling discrepancy between what consumers want restaurants to offer in the way of healthy items and what they want to order. The 2010 Healthy Eating Consumer Trend Report, released on November 8 by Technomic Inc., a Chicago-based food-industry...
Snack items like frico offer a strong take home snack option for fast food custo
Marc Halperin: Resident F&B Expert
The problem with snacks nowadays is that they no longer know their proper place.  Based on the results of a survey conducted by market research firm Technomic earlier this year, these uppity, stopgap appetite-tamers are muscling in on what used to be mealtime turf. Indeed, more than two out of five...
Seventeen percent of KFC customers say they choose it for healthy food.
Industry News
A recent study on the opinions of quick-serve consumers finds that price ranks surprisingly low in determining where they choose to eat, that convenience is king, and that KFC draws more health-conscious consumers than the average brand. Conducted by CFI Group, a consultancy based in Ann Arbor,...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
Quick service restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
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...