New York City sanitary inspection grade card
Industry News
Last week’s decision by the New York City Board of Health to give restaurants sanitation grades and require them to publicly display their “report cards” garnered mixed reactions from operators. “Like everything else, it’s change and it’s something you worry about,” says Mike Savini, director of...
How Going Green Can Hurt Your Business
Sustainability
“Natural.” It sounds like a good choice, but what does it really mean? What about the words “recyclable” or “chemical free”? What do they say about the products that bear them on their labels? As it turns out, not a whole lot. “Natural” is vague at best, “recyclable” refers to...
The NRA predicts that locally grown produce will be a significant trend this yea
Health
In December, the National Restaurant Association (NRA) released its What’s Hot in 2010 survey in conjunction with the American Culinary Federation (ACF), naming locally grown produce, locally sourced meats and seafood, and sustainability as the top trends to watch for this year. The report underscored the fact that restaurant...
McDonald's Australia leadership discusses company survival during recession
Franchising
The last seven years for U.S. quick serves have been a rollercoaster, to say the least. Economic fortune and rising sales peaked in 2007 before the bottom dropped out with the recession in 2008. But the last seven years for McDonald’s Australia, vice president and director of communications Kristene Mullen says, have been an...
Salad concepts are doing more to incorporate locally-grown produce into their of
Menu Innovations
The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president...
Sustainable seafood is relevant for limited service restaurants
Sustainability
When Robert Klein opened Fish Grill in 1986, sourcing of his seafood products stood as a top priority—even if the “sustainable seafood” term had yet to wiggle into the quick-serve industry’s lexicon. “To me, it was all about quality,” says Klein, who now directs four Fish Grill locations in Los Angeles...
Phillips Seafood Restaurant CEO, president works to save crabbing industry in As
Sustainability
This month will mark the 20th anniversary of a local East Coast publication called the Bay Journal. When it published its first issue, the main headline proudly read "Taking a new look at an old goal," referring to the 1987 Chesapeake Bay Agreement to reduce nutrient pollution in the Chesapeake by 40 percent by the year 2000.
Moms have simple, yet legitimate criteria  to what makes a restaurant attractive
Consumer Trends
Business insights take many forms, and the more you’ve got, the better. In today’s difficult economic climate, marketing insight has to be a top priority for all of us. If you look at the businesses that are making it and those that are not, the ability to sell themselves to their clientele, whatever the industry, often makes...
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...

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 service brands grow in airports to server millions of traveling customers.
Prepare for Takeoff

An airport location offers quick serves domestic and international brand exposure, sound growth opportunities, and increased profits. But, like many other nontraditional venues, airports require restaurants to wrangle space restrictions, difficult logistics, and menu limitations.

“...

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....

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...

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 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 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...