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...
Air travelers can have different expectations of restaurants within the terminal
Executive Insights
Q: I’m looking to open my second unit in an airport. What unusual challenges will that present?
Operators can spice up a salad menu with carts holding flavorful proteins and dr
Marc Halperin: Resident F&B Expert
Remember your very first experience at a restaurant salad bar? Of course you don’t, and there’s a perfectly good reason why: Salad bars of the sort that began popping up in casual-dining spots, hospital cafeterias, workplace lunchrooms, and college dining halls in the 1970s and 1980s were about as enticing and memorable as...
The fare at Tazinos ranges from pizza to pasta to salad.
Menu Innovations
Tazinos seems to be a restaurant concept created specifically for the following scenario: Mom wants a nice salad and something healthy for the kids. The kids want pizza but can’t agree on toppings. Dad just wants to eat—now.
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.

Tropical Smoothie Café's CEO shares how he built a lifestyle brand.
Start to Finish: Mike Rotondo

I worked at Baskin-Robbins all through high school and all through college, and really got into management. I did everything for the franchisee when I was in college—I ordered product, I hired, I fired, I did payroll. So it really got me into the business and hospitality. I thought it was...

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...

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...

Pork's versatility, cost effectiveness propel its addition to menus.
Pigging Out

Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific...

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...

Quick service restaurants hire summer workers for popular seasonal job.
It's Hiring Time

On the heels of the latest jobs report, which revealed that restaurants added more than 30,000 jobs in March—the 49th consecutive month of growth for the industry—limited-service operators are well positioned for the incoming summer season.