Spike Mendelsohn is a reality TV star. For those who watch Top Chef, he needs little introduction. After eight seasons, the Bravo hit series just wrapped an all-star version of its famous competition show where cheftestants are pitted against each other to earn industry respect, cash prizes, and,...
In 2007, Ludo Lefebvre did what no businessman should ever do: He made an important business decision out of fear.
Faced with the opportunity to use millions of dollars in investments to open a restaurant, the Los Angeles–based celebrity chef balked at committing himself to 10–15 years sweating in...
Since May 2010, TCBY has introduced a self-serve prototype, revamped its store design, and signed a deal to open 200 stores in Texas over the next 10 years.
It was no coincidence that TCBY hired a new CEO that same month.
“Growing the brand was a high priority [when I started],” says Tim Casey, who...
Roy Bergold: Tales from McDonald’s
OK, I’ve had it.
Those of you who read this column know that I am a problem/solution kind of guy. If I have a problem, I have a proposed solution, and I use this column as my platform. My problem is government intervention in the quick-serve business. My solution will come later.
They went way...
Chef Art Smith will let you in on a little secret: Even chefs eat a lot of fast food.
“They might tell you that they don’t, but they do,” says the two-time James Beard Award winner who owns two fine dining restaurants and was Oprah’s personal chef for 10 years.
Smith used to be no exception; his...
Each year QSR surveys the best and the brightest culinary professionals in the industry to find out what’s hot and what’s not when it comes to your menu. The exclusive annual Chef Survey, unveils innovative menu items that reflect the year’s newest and most exciting inspirations.
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Menu Innovations, Desserts, Healthy Menus, Beverage, Cinnabon, Moe's Southwest Grill, Noodles & Company, Qdoba, Auntie Anne's, Menu Innovations, Ingredients & Dayparts
George Green: Fast-Casual Expert
As someone who has always been proud of the opportunities our industry has provided to women and minorities, I have been disappointed by the small number of women I have seen at industry conferences, especially those with a high number of attendees from the fast-casual and quick-service segments....
Marc Halperin: Resident F&B Expert
Ever gotten thoroughly sick of eating ice cream? Ever cringed at the idea of taking yet another lap of a French vanilla cone flecked with chocolate sprinkles, or recoiled at the thought of having to choke down a second scoop of triple-chocolate brownie fudge ripple with almonds, marshmallow, and...