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...
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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...
Chicken wings are a popular snack food for restaurants.
Menu Innovations
Pub, gastropub, street food. It’s all hot, literally. These foods are playing a role in the growing trend toward protein-heavy mini-meals and snacks among both full-service and quick-service chains. With snack foods taking hold in the last couple of years, proteins in portable form have allowed...
Fries are a popular side or snack at restaurants, and there is room to innovate.
Menu Innovations
It’s 3 p.m., and there are still two hours left in the workday. As the afternoon drags, a snack would be a great pick-me-up. There’s a vending machine in the break room and a convenience store down the street. Better yet, how about something fresh from a restaurant? Increasingly, consumers are...
Catering to minor league and college sports teams is a good way to build sales.
Growth
When sportswriters arrive at Duke University’s Brooks Practice Facility during the fall for the school’s weekly media luncheons with football coach David Cutcliffe, they sit down to a selection of Jimmy John’s sandwiches. The food is delivered every week without fail as part of an arrangement...
Hans Hess, founder of Elevation Burger, uses Elance.com for projects.
Industry News
Hans Hess, founder of organic hamburger chain Elevation Burger, has relied on outsourcing for everything from engineering to graphic design. He uses Elance.com, a platform for online employment that matches contractors with companies looking to hire. Working this way has saved the Falls Church,...
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
Quick service restaurant operators look to grow through equity and technology.
It continues to be hot times for restaurants across the U.S. According to the National Restaurant Association’s (NRA) 2015 Industry Forecast, the restaurant industry is booming; industry sales are expected to hit a record high.
Quick service restaurant operators use high tech products to improve customer experience.
Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers. CEO David McDougall says there’s no question that the entire restaurant industry is moving away from cash and credit and toward mobile payment and ordering methods.
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.