Comfort food staple grilled cheese can be modernized with fresh ingredients.
Marc Halperin: Resident F&B Expert
When is a culinary trend no longer a trend? I don’t have a precise answer, but it seems safe to say that after two bubbles, three recessions, and about 20 years of repeated refreshing and reinvention, the comfort-food trend is not so much a trend at all, but rather a permanent feature of the...
John Pepper of Boloco encourages employees to participate in bicycling events.
Story
As quick-serve operations are figuring out how to comply with menu-labeling requirements and consumer demand for healthier menu items, many corporate executives are tackling another health-related issue: the health of their employees. Studies show that healthy employees are more productive...
Zoup offers customers a selection of soups, salads, and sandwiches.
Emerging Concepts
Eric Ersher got his start in the restaurant business by coming through the back door, first with a spice business, then a wholesale soup business. “I saw what kind of soup they were making, and a lot of times it was an afterthought—a way to use leftovers,” he says. So Ersher began asking people...
BannaStrow's offers both sweet and savory crepe offerings.
Emerging Concepts
Mauricio Acevedo, CEO of BannaStrow’s Crêpes & Coffee, sees the growing chain as the final frontier of the quick-serve industry, because crêpes can go where no cuisine has gone before. “Crêpes are easy to make and fast to make,” Acevedo says. “They can be made with a lot of variation but...
A Doc Popcorn franchisee details how he hires top talent.
Human Resources
A 14-year veteran of the stock-trading industry who once controlled the trading desk for Washington Mutual, Cary Cheung has immersed himself in the quick-serve world. The Doc Popcorn franchisee has two units, one in Escondido and West Covina, California. For their units, Cheung and his wife, Judy,...
Brands will never be the next Apple, but can still grow over time.
Denise Lee Yohn: QSR's Marketing Guru
The statistics are captivating: more than $4,400 in sales per square foot, more than 90 percent revenue increases in the first six months of 2011, 40–50 new stores opened every year. Apple retail stores are hot. And if you’re like pretty much everyone I talk to these days, you probably have Apple...
Souplantation named a Chinese salad Wonton Chicken Happiness.
Menu Innovations
Enter a Souplantation in New Mexico and you might be enticed to try a bowl of Posole Soup, a Southwestern concoction made with pork, chilies, and tomatoes. “It’s one of my absolute favorites, I always get it,” says Souplantation CEO Michael Mack. However, despite being one of the CEO’s preferred...
Which Wich is actively engaged in online video marketing to entertain customers.
Promotions
Online-video sites like YouTube and Vimeo have been incredibly popular with the public for the last five years, but quick serves are trying to grasp online video’s potential as a marketing vehicle. Still, a number of operations have found success in creating brief videos that engage and entertain...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
The best and biggest QSR brands in the restaurant industry compete for customer dollars.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.