Fred DeLuca decided when he was just 17 years old that he wanted to launch a san
Executive Insights
When 17-year-old Fred DeLuca decided he’d try to earn his college tuition by launching a sandwich shop, he and partner Peter Buck set a goal of opening 32 outlets in 10 years. “We fell a little short,” DeLuca recalls 45 years later. “I think we had 24 open” by 1975. It might’ve been the last time...
Generation Y, the Millennial generation, is coming on strong, and restaurants ar
Promotions
*/ Look out quick serves: Generation Y, aka the Millennial Generation, is coming on strong. From third-graders to grownups pushing 30, they want it their way from Burger King and every other industry player. The smart restaurants will make sure to comply, because the Millennials number 92 million...
After changing the recipe to its pizzas, Domino's' sales are higher than ever be
Menu Innovations
“Wow.” Russell Weiner, chief marketing officer for Domino’s Pizza, does not mince words when asked to describe the last two years at the pizza chain. “There you go,” he says. “One word.” Of course, Weiner, who arrived in September 2008 from Pepsi Co. because the “company had to transform” after two...
Training classes at brands like NexCen help franchisees and support staff get to
Franchising
There’s a Wingstop in Dallas where the counters aren’t so neat and the owner drips batter onto the floor, and when tongs fall into the deep fryer, managers stare inside thinking of ways to get them out. Welcome to Wingstop U. Not a real store, but a mock-up Wingstop that’s part of the company’s...
Refocused strategy and energy are important to the revival of struggling quick-s
Competition
There was a time, not that long ago, when customers lined up in droves to get a hot Krispy Kreme glazed doughnut. People clamored to purchase franchise rights and throw open the doors as quickly as possible. Life at Krispy Kreme was looking up.  Until everything came crashing down. Stores started...
Restaurant executives find that incorporating creativity on the job tends to hel
Executive Insights
It turns out the No. 1 trait for chief-exec success in the next five years won’t be dedication, influence, or integrity. According to a recent study by IBM, which consisted of more than 1,500 one-on-one interviews with CEOs worldwide, creativity will be the most important leadership quality in the...
Blister packs of ketchup and mustard shouldn’t be the only condiment options at
Marc Halperin: Resident F&B Expert
Back in the fall of 2007, I took the liberty in this space of calling for quick-serve operators to consider consigning standard-issue, blister-pack condiments to history’s dustbin. The basis for this potentially unpopular position lay in my belief that while chains of all types had made enormous...
Chilorio’s Very Mexican considers its salsa bar a staple of its concept.
Emerging Concepts
Many of the recipes for the salsas made fresh daily at Chilorio’s Very Mexican came from the mother of the Monterrey, Mexico-born founder of the concept, Diego Cortes. The recipes were tweaked by Chilorio’s executive chef Antonio Marquez, whom Cortes calls “one of the best chefs in Mexico.” “The...
Panera Gets High Tech
Panera Bread took a step into the future with the rollout of $42 million worth of ordering technology, dubbed “Panera 2.0.” The chain expects to better its customer experience inside and out with iPad ordering kiosks, mobile and online ordering interfaces, and a feature that lets guests order at...
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 Leaders & Entrepreneurs...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Quick service beverage providers shake up tea product with new twists.
Reading the Tea Leaves
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
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...