Competition
Well-prepared food by itself has never been enough to propel a fast food name to stardom. Today more than ever, a recognized personality and set of beliefs and customs is essential to set successful quick serves apart from the competition, according to industry experts and top management. “Culture...
Menu Innovations
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The burger-scented candles, available on White Castle’s website, is a quirky add
Industry News
If you walk through your front door in the near future and your house is filled with the aroma of steam-grilled hamburger and onions, try not to get too excited. You might be having a salad for dinner. That’s because White Castle, the Columbus, Ohio–based chain known for its square-patty sliders,...
Seasonal workers are much appreciated by many quick-service restaurants, especia
Industry News
Summer can be a good thing for quick serves. Tourists come to town, high school students can work more hours, and profits often go up. But handling an increased flow of customers, replacing college employees who leave for the summer, and training the new staff can be difficult. Quick serves in...
Restaurants are working to stop federal regulations of salt from being put into
Industry News
With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own. “The industry supports a voluntary, incremental approach to reducing sodium levels in...
Diners are looking for value on late-night menus, and restaurants must be aware
Industry News
When Greg Van Winkle walked into a McDonald’s in Manhattan, he just wanted to order two cheeseburgers off the $1 menu. But when he tried to, he couldn’t—it was past midnight. “As soon as 12 o’clock hits, the $1 menu is no more until 4 o’clock breakfast starts,” says the manager at the store. She...
The McDonald's fast-food chain knows how to keep profits up even during tough ec
Industry News
When a poster of McDonald’s Plan to Win was taken off a wall in corporate headquarters for a freshening-up, chief executive Jim Skinner personally intervened to get the strategy statement back in place ASAP. “I told people, never, ever take the Plan to Win down and leave it down—do whatever it...
The restaurant industry is packed with competition, and some leaders know how to
Executive Insights
Never before has innovation been as essential to running a successful quick-serve restaurant concept. During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are beating the odds. Often, the inspiration for...
Panera Gets High Tech
Panera Bread took a step into the future with the rollout of $42 million worth of ordering technology, dubbed “Panera 2.0.” The chain expects to better its customer experience inside and out with iPad ordering kiosks, mobile and online ordering interfaces, and a feature that lets guests order at...
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...
Quick service beverage providers shake up tea product with new twists.
Reading the Tea Leaves
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...