A new genetically modified soybean creates a healthier, more stable frying oil f
Industry News
French fries. Onion rings. Fried chicken. The quick-service industry has long catered to consumers’ love affair with fried foods. But with caloric labeling becoming more important to consumers and the recession putting pressure on operators to save dollars in the supply chain, one company says it’s...
Menu Innovations
dipping_sauces_fries.flv
A bill in California could influence the entire country's food safety system.
Industry News
The California Senate passed a bill earlier this month that would require all restaurant employees to be trained and certified in safe food-handling practices. If signed into law, the bill could eventually affect the restaurant industry nationwide.  Senate Bill 602 comes from Senator Alex Padilla (...
Joe Tortorice Jr., founder and CEO of Jason's Deli, speaks to Dine America audie
Industry News
In an era when traditional business models and strategic plans often can’t stop bleeding profits, quick-serve executives at QSR’s Dine America conference this week hinted that the new age of business growth may be less about an investment in the consumer—and more about an investment in employees....
Since SaladMatch.com launched July 14, more than 1,000 people have created profi
Industry News
“A salad bar on the corner of Park Avenue and 51st Street doesn’t seem like the most obvious place for youthful romance, but on a sunny day, there’s a mob of post-collegiate suits lining up at Just Salad for takeout of leafy green veggies—and each other.” New York Magazine printed the line in 2006...
Par-baked bread products allow quick serves to provide more options.
Menu Innovations
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us. Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found...
10 Reasons to Celebrate - This year's biggest industry milestones and anniversar
Competition
*/ Moe’s Southwest Grill It Keeps Growing and Growing 10 years Quick, widespread growth was an instant priority for Moe’s Southwest Grill. “It was very much a shotgun approach,” says Paul Damico, brand president. With more than 400 stores and plans to open 100 per year for the next 10 years,...
Emerging Concepts
house_of_bread.m4v
Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney. “You have to give it your undivided attention and always think on your feet,” she says. “Foodservice matches my personality. I like the fast-paced...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
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...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
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...
5 Advantages with Cloud Accounting
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....