Burgerville's composting and recycling program, which helps the company save tho
Industry News
When New York City–based burger concept 4food opened its first location in August, the media buzz it generated mostly stemmed from its innovative use of technology and social media. Plasma TV screens adorn its walls, including one that scrolls customer tweets. iPads are used to order food. And...
The iPad and other technology tools can create problematic multitasking habits f
Executive Insights
Send Paul Damico an e-mail between the hours of 7 a.m. and 9 a.m. and chances are he’ll respond within minutes, no matter where he is. The CEO of Moe’s Southwest Grill prides himself on his responsiveness and keeps his inbox as empty as possible—a task that’s been a lot easier since the 16-gigabyte...
Doc Popcorn offers nine varieties of popcorn.
Menu Innovations
doc_popcorn.m4v
Robert Israel says the first time he tasted kettle corn, he “freaked out.” “I was a New Yorker,” he says. “I came to visit my sister in Colorado and had kettle corn at the Boulder County Farmer’s Market. I had never had it before and was totally blown away.” Israel, who previously ran a clothing...
Read Full Story // read more about: Emerging Concepts
Didoughs Twisted Pretzel Company offers fresh pretzels and pretzel sandwiches.
Menu Innovations
As a nurse, Sandra Begly-Brown wanted to add a healthier food alternative to the shopping mall offerings she saw, so she combined her interest in nutrition with a love of baking and an entrepreneurial spirit to create Didoughs Twisted Pretzel Company.  “I wanted a healthy product on the market,”...
Operators opening a second unit must start over when negotiating a lease.
Franchising
Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease? There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything. Three important things to...
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Denise Lee Yohn: QSR’s Marketing Guru
Setting the right price points is no easy task. In today’s post-recessionary economy, product pricing is particularly tricky because consumers’ perception of value is confounding and seems to shift constantly. People will camp out overnight for the chance to buy a $499 iPad, but you can’t seem to...
Read Full Story // read more about: Marketing, Starbucks, Subway
Some operators are adopting cooperative restaurant models.
Growth
The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise. Although no one expects the franchise...
Read Full Story // read more about: Franchising
The world of credit card processing can be a headache for restaurant operators.
Ordering
For Scott Rubin, vice president of Chicago-based Double P Corporation, which owns 53 Auntie Anne’s locations, credit and debit card processing remains a nagging presence in day-to-day business.  “I get calls every week from processors,” he says. “Everyone can guarantee they will do better than my...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
Health and wellness restaurant CEO shares his history in starting nutritious brand.
Start to Finish: Matthew Corrin
I worked in the fashion business, so I became super focused and super aware of the importance of health and wellness and looking great in front of cameras through my first job out of college. And I basically surrounded myself with a bunch of these mom-and-pop delis in Manhattan that were catering...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Quick service restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...