Par-baked bread products allow quick serves to provide more options.
Menu Innovations
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us. Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found...
10 Reasons to Celebrate - This year's biggest industry milestones and anniversar
Competition
*/ Moe’s Southwest Grill It Keeps Growing and Growing 10 years Quick, widespread growth was an instant priority for Moe’s Southwest Grill. “It was very much a shotgun approach,” says Paul Damico, brand president. With more than 400 stores and plans to open 100 per year for the next 10 years,...
Emerging Concepts
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Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney. “You have to give it your undivided attention and always think on your feet,” she says. “Foodservice matches my personality. I like the fast-paced...
Emerging Concepts
La Boulange Bakery and Café prides itself on being an authentic French bakery, from its round crusty loaves to the open-face sandwiches it serves on the bread. That authenticity springs from the fact that founder Pascal Rigo spent years working for bakers near his native Bordeaux, France, and in...
To change up its sandwich or burger menu, a quick serve could invest in new brea
Marc Halperin: Resident F&B Expert
A few months back in this space, I suggested that clever operators looking for some unconventional new sandwich possibilities could add elements of distinctive ethnic street foods and work these unusual ingredients into the guts of their signature menu items. Specifically, my suggestion was: “Pick...
Some quick-serve executives have found that blogs give them an opportunity to co
Promotions
In 2007, Dan Kim started blogging about his newly conceived frozen yogurt concept, Red Mango, months before the first location even opened its doors. Using MySpace as his primary outlet, Kim built an online buzz about the chain, posting photos of the store’s progress while keeping his future...
TCBY is offering local chef challenges as a possible local-store marketing techn
Promotions
At an Independence Day parade this year, a Mustang convertible rolled down the route decked out in red, white, and blue—and lots of signage for frozen yogurt chain TCBY. As the car came into view, someone with trays of yogurt samples approached folks watching the parade and offered a taste. “This...
Serving alcohol at quick serves can appeal to the casual-dining customer.
Competition
From his Colorado office, Boston Market CEO Lane Cardwell is targeting some free agents—dining free agents, that is. “There are some customers out there open to where they’ll be eating, and Boston Market is happy to capture that business,” Cardwell says. Cardwell is referring specifically to the...
Quick service restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...