McCormick for Chefs
Industry News
McCormick For Chefs, the Food Away From Home Division of McCormick & Company, will be making a charitable contribution to the ProStart program for every badge scanned at its Booth No. 6415 during this year’s National Restaurant Association Show. For each scan, McCormick will donate $1, up to $...
Fans of the Philadelphia Phillies have several food concession options.
Menu Innovations
Four quick serves cluster near one another in a small corner of Seattle, dormant aside from the activity buzzing around them preparing them for their grand openings. All four are set to open on the same day in April, and all four plan to deliver premium quick-serve options to the people of the...
Read Full Story // read more about: Menu Innovations
Fast-casual columnist George Green.
Industry News
Last week QSR's in-house fast-casual expert, George Green, snagged the interview of the season with Darren Tristano, executive vice president at leading research firm Technomic. Not only did he get Tristano's coveted insight on the fast-casual industry, he gained exclusive access to the highly...
Chef Dan Coudreaut prepares a chicken salad at McDonald's First Taste Event.
Industry News
McDonald’s is personalizing its healthy-menu efforts by launching a new “Made Just for You” platform. The company debuted the new platform yesterday at its First Taste Event in New York City. McCafé beverages, chicken-based options, and salads have all been placed under the “Made Just for You”...
Chef Robert Danhi
Industry News
The first annual Pork Summit was held on a warm sunny April weekend in Napa, California. Blue skies and vineyards stretched endlessly, the idyllic setting for this invitation-only event hosted by the National Pork Board. Celebrated chefs and culinary professionals gathered at the Culinary Institute...
Captain D's hands out food to residents and first responders in Alabama.
Industry News
Foodservice operations across the South, particularly in Alabama, are lending to the relief efforts of one of the worst tornado outbreaks in U.S. history. As clean-up crews and victims work to sort through the devastation caused by the vicious storm two weeks ago, many restaurant operators are...
Pizza Ranch's specialty pies can be ordered with a gluten-free crust.
Industry News
Pizza Ranch announced that, to accommodate customers with celiac disease and gluten intolerance, it has rolled out a gluten-free crust for its pizzas. Nancy Jordahl, culinary research and development director for the Orange City, Iowa–based pizza buffet chain, says that because Pizza Ranch does not...
The U.S. Navy's food operations include premium dining opportunities.
In the Store
The military may not immediately come to mind as a go-to foodservice resource, but closer inspection suggests some eye-opening and revealing connections. QSR recently had the privilege of touring the galley of the USS Jefferson City, a Navy submarine home-ported in San Diego. This innovative...
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...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service operators develop innovative potato dishes as menu options.
Sensational Spuds
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
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...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...