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...
The ProStart Invitational's winning restaurant management team.
Industry News
Newport Harbor High School in Newport, California, did what no other high school has done in the 10-year history of The National Restaurant Association’s Educational Foundation National ProStart Invitational. The school swept the culinary arts and restaurant management portions of the annual...
Toppers Pizza founder Scott Gittrich
Industry News
Toppers Pizza announced that, as a means to accelerate growth, the company will start focusing on employing multiunit franchisees with diverse portfolios instead of single-unit operators. The 28-unit, Whitewater, Wisconsin–based brand is aiming to have 100 units open and operating by 2013, says...
Industry News
By Denise Lee Yohn A nine-week crash course on everything you wanted to know about opening your own restaurant chain, “America’s Next Great Restaurant” provided a viewers with the inside skinny on how to create a new fast-casual restaurant concept from the ground up.  As contestants competed in...
Panera CEO Bill Moreton is charged with keeping up brand popularity.
Industry News
On the evening of May 12, 2010, Bill Moreton and dozens of his Panera Bread colleagues celebrated the career of Ronald Shaich, the bakery-café’s cofounder, departing CEO, and ultimate visionary. For 25 years, Shaich guided Panera’s growth from a 19-unit chain into a fast-casual giant claiming $3...
Steve Ells, CEO of Chipotle, on NBC's "America's Next Great Restaurant."
Executive Insights
You’ve heard of celebrity chefs entering the quick-service industry, but celebrity CEOs? Soon, they might be just as common. Take Chipotle’s Steve Ells, for example. Ells wasn’t exactly an unknown before March 6. But when America’s Next Great Restaurant premiered on NBC that night to the tune of...
Mediterranean food like hummus is growing in popularity on quick-serve menus.
Marc Halperin: Resident F&B Expert
It’s taken many hundreds of years and bottomless reserves of diligence, creativity, and determination for cooks and chefs from southern Italy to southern France, from Morocco to Greece, and from Spain to Algeria to perfect the special blends of herbs, spices, and other ingredients that lend their...
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...
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 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 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 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...