Consumer Trends
A May 2011 survey predicted a long-term shift in consumer attitudes, with restaurant patrons falling into two camps: free spenders and controlled spenders. The latter group of consumers outnumber the former three to one, but experts say quick serves will have to figure out how to satisfy each...
Consumer Trends
The food truck trend has gathered so much steam that there wouldn’t seem to be enough tires left in America to get another mobile kitchen trend like the food bike rolling along. While the number of food bikes pedaling through city streets doesn’t compare to the number of food trucks, they’re...
Read Full Story // read more about: Design, Jordan Melnick
Story
Once upon a time, there was a little hot dog stand on the West Coast. It was a cute and very fun place, with no attitude and a penchant for friendliness. The food was good, not great; the service was fast; and the place sparkled from top to bottom. But the most important thing was the value. You...
Story
Over the last four years, I have heard dozens of presentations on social media. Most of had a common theme of: Social media is the hot new thing, its growing rapidly, and your company must be there. For lack of a better term, I have generally held the position of being an early adopting agnostic....
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...
Read Full Story // read more about: Guest Author
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...
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
Quick service concepts have long thrived on fried chicken dishes.
Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the years.Traditional, homestyle fried chicken—bone-in pieces that are marinated, battered,
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 leader Chickfila a big success through good food and great hospitality.
The limited-service restaurant industry has become a sort of dichotomy. On one side are legacy brands that have defined the way Americans have eaten for generations, brands that have grown big enough to survive bad publicity and creative stagnation.
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 pasta and pizza brands with best sales and growth in restaurant industry.
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