Marc Halperin: Resident F&B Expert
Fruits and vegetables constitute half of the USDA’s new, post-Pyramid “MyPlate” dietary diagram. That means the agency recommends Americans get somewhere in the neighborhood of 50 percent of their daily calories from the stuff. If steamed cauliflower tasted like seasoned curly fries and blanched...
Industry News
A new company helmed by sons of prominent foodservice leaders plans to establish a national food-truck brand that it hopes to grow to hundreds of units across the country. Dallas-based Two Trucks LLC will launch its food-truck brand, The Butcher’s Son, in October with two Dallas trucks. Those...
Executive Insights
It’s a rainy Monday morning in downtown Park Ridge, Illinois, a Rockwellesque suburb on Chicago’s northwestern edge. The overcast sky feels Seattle-like, a fitting day to observe the ebbs and flows of traffic at Starbucks. At one stand-alone Starbucks location, once home to a community bank,...
Subway's $5 footlong deal offered a value to customers during the recession.
Web Exclusive
With the housing market still depressed, food prices on the rise, and unemployment hovering above 9 percent, some economists now fear that the nation is on the verge of entering a second round of recession, if it hasn’t already. While the prospect of a “double dip” into recession should have...
Amit Kleinberger is CEO of Menchie's, a frozen yogurt concept.
Executive Insights
 Quick-serve CEOs usually get the final say when their companies make big moves or decisions, but experts say executives must maintain strong personal networks to help guide those everyday decisions. Some of the goals of a strong C-level network are “to identify and recruit world-class talent, to...
Emerging Concepts
Health-conscious consumers can get an on-the-go fruit fix in myriad ways at the growing number of Emerald City Smoothie locations—from an Apple Andie to a Zesty Lemon and every fruit in between. Founded in Seattle in 1996, Emerald City Smoothie has locations in Washington, Oregon, Colorado,...
Read Full Story // read more about: Judy Kneiszel
Growth
Having opened his first Nestlé Toll House unit in 2007, Howard Taylor quickly became acquainted with the quick-serve industry and today owns and operates five units in Michigan. Taylor caught wind of the partnership between Nestlé Toll House and Häagen-Dazs in February, and explored the option of...
Denise Lee Yohn: QSR's Marketing Guru
The craving hit hard. My husband and I were driving back to town late one Saturday night after a U2 concert when we were both suddenly struck with the urgent desire for some Jack in the Box tacos. At once we began scanning the roadside signs, hoping to spot our desired destination.   As we sped by...
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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 brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.