Industry News
  Fast casual continues to be the hottest segment of the restaurant industry, so there’s no surprise that it’s drawing plenty of attention during the National Restaurant Association’s annual Restaurant, Hotel-Motel Show. The four-day annual event kicked off today at Chicago’s McCormick Place, and a...
Once confined to fine dining, lobster finds success in quick service.
Industry News
For the most part, the lobster’s place in restaurants has been restricted to fine dining, where bake-stuffed tails can cost as much as a steak dinner. The other place to find lobsters has been in family-run venues, where white-bibbed diners crack open the shells to get to the good stuff. But now...
Competition
The story of the future of the foodservice industry starts with a man, a man who trained to become a chef, a chef who wanted to do things differently. Or maybe it was that all he could afford to do was something different. But in his first restaurant, different is what he did: different service...
Top Round gives roast beef sandwiches an upscale makeover in a retro setting.
Competition
With its nostalgic vibe and fine-dining approach, Los Angeles–based Top Round gives roast beef a fancy makeover, capturing plenty of rabid fans in the process. The one-year-old shop features a menu of six inventive slow-roasted beef sandwiches, such as the Horse & Hole, made with Provel cheese...
Denise Lee Yohn: QSR’s Marketing Guru
Q: We've recently been presented with some very attractive opportunities that have the potential to really grow our company. How should we evaluate these? A: Let me offer you congratulations—and caution. Congratulations on having these opportunities; whether you're being presented with potential...
Read Full Story // read more about: Marketing, Loyalty, Growth
Regional flavors anchor quick-serve menus abroad.
Expansion
In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures. While these retailers strive to maintain the cornerstones of their brand, international menus can’t be carbon copies of the American originals. Regional...
Mobile platforms offer new tools for hiring, training, and retaining Millennial
Human Resources
It’s no secret that the quick-serve industry has a high turnover rate, and the time and money businesses spend to hire new employees add up fast. But some operators are turning to mobile platforms to change employee hiring and retention strategies, thanks in part to a high percentage of Millennial...
Read Full Story // read more about: Human Resources
Celebrity chef Rick Bayless expands his influence with fast casual restaurants.
Menu Innovations
Today’s so-called “celebrity chef” usually comes with a handful of calling-card resume builders: TV appearances, cookbooks, award nominations, a portfolio of esteemed restaurants. And Chef Rick Bayless, as celebrity a chef as they come, is no different. The James Beard–winning chef and author of...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
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...
Health and Nutrition: The State of the Industry
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...