Supply chain management starts with a supplier who can offer more than food." ti
Franchising
Typically, what’s important to someone who’s going to go to a second unit is they’re going to have to document what they’re currently doing in the first unit and try to replicate that in another. That’s important, because in most cases they want to have the same product line, they want to keep the same specs...
Restaurant and bathroom sanitation is important to increase repeat customers.
Food Safety
Cleanliness, so the expression goes, is next to godliness, and while no expert would elevate the need for a tidy restaurant to the realm of spiritual enlightenment, many are passionate about one point: Now is not the time to slack on the suds.
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President Barack Obama signs the health insurance reform bill on March 23.
Industry News
Now that health care reform has passed in Washington, despite opposition from the National Restaurant Association (NRA) and other business interests, quick-service operators across the country are trying to figure out how the bill will impact them. But after a year of hyper-partisan legislative combat, many are confused about what is in...
Boston Market's Southwest Santa Fe Salad, right, and Mediterranean Salad
Industry News
A new lunch menu tested by Boston Market in two markets will be added to the entire fast-casual restaurant chain this summer. The line of upscale sandwiches, salads, and soups is an effort to enhance the lunch daypart at the company, best known for its rotisserie chicken, meatloaf, mashed potatoes, creamed spinach, and other dinner-menu...
Bob Evans exeriments with a retail concept called Taste of the Farm.
Industry News
Bob Evans restaurants, known for their farm-style menu and aesthetic, are trying out a grab-and-go concept called Taste of the Farm in an effort to update the company’s image. So far, the new concept has been implemented in just one of the chain’s 713 restaurants, near its Columbus, Ohio, headquarters in the suburb of...
Menu Innovations
Chef Robert Danhi and former 'The Next Iron Chef' contestant Jill Davies offer their best tips on incorporating the flavor and acidity of lemons into entrees, salads, and desserts.
Financial officers can help maximize tax benefits made possible with green build
Growth
Quick serves of all sizes are hopping on the green-construction bandwagon, installing everything from energy-efficient lighting and kitchen equipment to solar roof panels. But whether or not these sustainability improvements result in increased tax savings—and a quicker return on investment—is largely a question of whether...
Roy Bergold
Roy Bergold: Tales from McDonald’s
QSR magazine has a keen interest in trends in the fast-food business, and publishes many articles by learned authors on the creation and life of those cause-and-effect little devils. Some go on to greatness, some reverse, and some just die out of old age or disinterest. My editor and I were talking about subjects for this article and he...
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....

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...

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...

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...

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.

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 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 restaurants hire summer workers for popular seasonal job.
It's Hiring Time

On the heels of the latest jobs report, which revealed that restaurants added more than 30,000 jobs in March—the 49th consecutive month of growth for the industry—limited-service operators are well positioned for the incoming summer season.