Restaurateurs are taking advantage of the cupcake craze.
Industry News
In 2008, with the housing bubble ready to pop, David Arrick lost his job as a Wall Street attorney specializing in asset-backed securities. “I didn’t know what I was going to do,” he says. “There were no jobs for anybody with my background. My securities were backed by mortgages, which were the worst thing...
Popeyes Louisiana Kitchen’s head chef,  Amy Alarcón, dishes about m
Menu Innovations
Through a mouthful of food, hip-hop mogul Sean “P. Diddy” Combs delivers his review: “Popeyes has a certain type of fried chicken, nicely golden brown, juicy type of flavor to it.” His YouTube competition between KFC and Popeyes has already been viewed 78,529 times (plus twice more during the creation of this...
Where is Social Media Really Headed?
Promotions
Now that social media has lost its novelty, Dairy Queen’s Michael Keller is having a flashback as he considers the near-term possibilities for Facebook, Twitter, or whatever buzz-maker might next set fingers a-flutter. “You know that moment right before you drop on a rollercoaster? You’re very excited, you’re...
QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s
Industry News
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene.
When a company is for sale, CEOs need to stay focused on operations.
Growth
If it wasn’t for the publicity, outsiders might not have known that Captain D’s was on the auction block, the result of a decision by private equity owners Sagittarius Brands Inc. to sell the brand late last year. CEO David Head was working hard to keep the emphasis on day-to-day operations. In early February, he was gearing...
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It's possible to deliver a flameless fire-grilled taste in quick service.
Marc Halperin: Resident F&B Expert
It’s certainly true that many foods, when grilled properly, have a flavor that’s unmistakably superior to what you get when you broil, bake, or pan-fry them. For some consumers, the kiss of pure fire is what makes a steak a steak, for instance. Others can’t imagine eating tuna, swordfish, shrimp, or scallops that haven...
Biometrics technology is good for securing POS systems and time-clock management
Ordering
The largest expense that foodservice operators incur, other than food, is employee labor costs. In addition to wages, human capital can cost quick serves countless dollars in employee theft and misuse of the time-management system. With biometric technology, it’s virtually impossible for employees to “beat the system”...
Free offerings have the potential of introducing a brand to new customers—and th
Promotions
On February 2, 2008, Auntie Anne’s hosted Free Pretzel Day at all of its U.S. outlets. For a six-hour window, consumers could enter any Auntie Anne’s location and receive a free pretzel. The promotion had some in the quick-service industry wondering what possible benefit could come from Auntie Anne’s giving away the...
Quick service brands enhance nutritional profile of favorite foods like pizza.
A Picture of Health

Fast food gets a bad rap. The industry is actively cutting back on calories, sodium, trans fats, high fructose corn syrup, and other ingredient components that are detrimental to nutrition, but consumers and watchdogs alike are still quick to point fingers when the nation’s health woes...

Quick service concepts like Rise in North Carolina are accepting bitcoin money.
Are Bitcoins Legit?

Despite controversies surrounding the virtual currency bitcoin, a growing number of quick-serve restaurants, bakeries, coffee shops, and bars are allowing their customers to pay for their food and beverages via the digital currency.

Bitcoins are a currency that is transferred directly...

Quick serves can improve and innovate menu items with bold spices and flavors.
The Art of “Right-Spicing”

Sometime in the late 1990s, I was in Albuquerque with a sweet tooth and a few extra minutes before my flight. Working my way through a busy retail area, I happened upon a hole-in-the-wall pie shop offering what were, at the time, some of the most unusual pastries I’d ever seen or heard of...

Quick service brands grow in airports to server millions of traveling customers.
Prepare for Takeoff

An airport location offers quick serves domestic and international brand exposure, sound growth opportunities, and increased profits. But, like many other nontraditional venues, airports require restaurants to wrangle space restrictions, difficult logistics, and menu limitations.

“...

Be Prepared to Clean and Disinfect Bodily Excretions

When vomit, diarrhea, or other bodily excretions mar the environment in a quick-service restaurant, a rapid, well-planned response is imperative. 

It’s essential to clean and disinfect the contaminated area promptly to prevent the spread of illness and protect the health of...

Artisanal bread maker La Brea rebranded to expand vision for foodservice future.
Rising to the Occasion

La Brea Bakery rebranded itself for the first time in 25 years, updating its logo, packaging, and café to reflect its expanding vision while also doubling down on its commitment to supply fresh bread both to foodservice companies and consumers.

La Brea, which was originally built to...

A Maui Wowi quick service franchisee keeps his day job while running restaurant.
Balancing Act

Franchisees entering the quick-service space might not need to quit their day job, after all.

A high school teacher for going on 11 years, Chad Knee recently ventured into the quick-serve industry with fruit smoothie and coffee retailer Maui Wowi Hawaiian, opening his first unit in June....

Quiznos and Sbarro both filed for bankruptcy to relieve debt.
Quiznos & Sbarro: What Went Wrong?

Quiznos and Sbarro this month became the latest two quick-service chains to file for bankruptcy, the result, experts say, of not being able to keep up with the growing competition in their respective categories.

Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future

Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students.

Fifty teens at the brand’s...