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...
Mauricio Acevedo, left, meets with potential franchisees in India.
Industry News
Fresh off a U.S. Commercial Service–sponsored trip to India, through which he met dozens of potential franchisees, BannaStrow’s CEO Mauricio Acevedo says he wants to open “hundreds” of stores in the emerging market. Acevedo says he met with nearly 50 businessmen in India and has since whittled his...
Peanuts are one of the Big 8 major food allergens.
Industry News
With Food Allergy Awareness Week, May 8–14, upon the foodservice world, quick-serve operators and others are continuing to ramp up their efforts in helping customers with allergy afflictions know exactly what is in their food. Chris Weiss, vice president of advocacy and government relations for the...
Quick service restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Taco Bell Is At It Again
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
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 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 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...
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 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...