Human Resources
In the last decade, many employers have updated their discrimination, harassment, and retaliation policies to cover issues involving e-mail. Employers in the restaurant industry are by no means immune from the need to do so as well. The new challenge is to develop and implement policies that...
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Special Report
*/ From October 9-11, 200 industry insiders gathered in Atlanta at what has become known among executives as one of the can’t-miss conferences of the year. Dine America, in its eight year, is an elite networking and professional development opportunity for restaurant owners and operators across...
Special Report
Kat Cole represents the new breed of restaurant executives. She’s active on Twitter (@KatColeATL). She has a blog (katcole.net) that mixes both personal and professional anecdotes. And she’s determined to leverage every level of employee to grow her Cinnabon brand. Cole became president of the...
Read Full Story // read more about: Blair Chancey
Special Report
Here’s a statistic that may surprise you. Starbucks controls less than one-tenth of the coffee consumed in the U.S. Despite its seeming domination of every city corner and suburban strip mall, Starbuck’s market control leaves room for others to profit off America’s obsession with a good cup of joe...
Special Report
Fresh off of a crippling recession, debt-ceiling debates, and a credit down grade, the American financial climate is merely crawling along. But an executive at Marco’s Pizza isn’t letting that stop the growth of his brand, or yours. Ken Switzer, CFO of the 225-unit pizza chain, has big growth plans...
Industry News
The food-truck trend exploded onto the quick-serve scene in 2009 and 2010, inspiring hundreds of wannabe operators to put their own set of wheels on the road. But with some believing the trend may already be dying—and with streets becoming more saturated with mobile food—many food-truck operators...
Read Full Story // read more about: Back of House, Growth
Innovative hot dog options are on the menu at DC-3.
Web Exclusive
With the better-burger segment grabbing headlines with the success of concepts like Five Guys and Smashburger, some operators are turning their attention to reviving the humble hot dog. Once confined to food carts on street corners, the hot dog now finds itself assembled behind fast-casual counters...
Industry News
With some help from Chipotle’s announcement that it would open an Asian fast-casual concept, ShopHouse Southeast Asian Kitchen, in 2011, Eastern flavors today are more on restaurateurs’ minds than ever before. According to a recent Technomic report, today’s diners are becoming more familiar with...
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
Fast casual Toast Cafe focuses on brunch daypart to build business.
When co-owners Robert Maynard and Brian Burchill launched Toast Café in 2005, they set out to create a concept that offers a better breakfast dining experience.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
QSR brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even