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.
Tender Greens uses locally-grown produce in their salads.
Menu Innovations
If you pulled three guys from the kitchen of a fine-dining restaurant and challenged them to come up with a fast-casual concept, what would they come up with? Apparently California-based Tender Greens. “The Tender Greens concept was born of three professionals in a high-end, white-tablecloth hotel kitchen who were tired of doing...
The revamping of Domino’s pizza recipe was a two-year process.
Menu Innovations
Name any quick-serve giant, and a signature dish with a time-honored formula comes to mind. From McDonald’s Big Mac to Arby’s Roast Beef Sandwich, such historic menu items have defined brands for decades, catapulting both sales and brand awareness. Since its 1960 founding, Domino’s Pizza relied on a pizza formula that...
Restaurant operators know that establishing strong relationships with vendors is
Franchising
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships. He practices his people skills each day as he goes toe-to-toe with folks for the sake of his quick-serve operation. But the relationships that put Leivenberg through the biggest roller...
Menu Innovations
Red Mango’s CEO introduces the company’s new line of probiotic teas.
Heinz's new Dip & Squeeze ketchup packet
Industry News
After two years of hosting focus groups and interviewing quick-serve customers, Heinz finally has the answer to changing consumer ketchup demands. The new Heinz Dip & Squeeze design “was really a package pulled together by the needs and insights of our consumers today,” says David Sykes, senior brand manager for Heinz...
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...

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....

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.

“...

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...

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...

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...

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 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...