Grilled chicken dishes are the core of the menu at Ranch One.
Emerging Concepts
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The founders of Ranch One, Ori Gottlieb and Mordechai Davidi, had one goal in mind when they opened their first restaurant next to the Ed Sullivan Theater in New York City: They wanted to have the No. 1 grilled chicken sandwich concept in the country. That was 1990. In 1997, restaurant industry...
Operators should double their social media efforts when opening a second unit.
Promotions
Q: How can I market my new store on social media sites without confusing or stealing customers from my first?   You already know that social media can be a really effective way to keep in touch with your customers. That’s important, because only about 10 percent of restaurants are using it, even...
Read Full Story // read more about: Marketing
Restaurants can’t afford to undermine their brand image with poor service.
Denise Lee Yohn: QSR’s Marketing Guru
Remember the tagline, “You Deserve a Break Today”? If you’re like me, you probably look back fondly on those days when McDonald’s made it a mantra. The line signaled the spirit of the industry at the time—people really enjoyed going to fast food restaurants, and quick serves really provided a...
Fritzi Woods is educating the industry about securing both male and female talen
Executive Insights
Is there a reason foodservice is still so heavily dominated by men? I don’t think there’s a specific reason, compared to other industries, other than maybe awareness. The foodservice industry has been plagued by people not clearly understanding the benefits and opportunities available in the...
Read Full Story // read more about: Legal, Human Resources
Industry News
  Birmingham, Alabama–based Jack’s Family Restaurants celebrated its 50th anniversary this month, capping a half century in which it became the first fast food chain in Alabama—and one of the first in the nation. The anniversary marks a significant milestone for a company that has changed hands...
Americans claim to want healthier options but don't always eat them.
Industry News
A study released last week finds a somewhat befuddling discrepancy between what consumers want restaurants to offer in the way of healthy items and what they want to order. The 2010 Healthy Eating Consumer Trend Report, released on November 8 by Technomic Inc., a Chicago-based food-industry...
Snack items like frico offer a strong take home snack option for fast food custo
Marc Halperin: Resident F&B Expert
The problem with snacks nowadays is that they no longer know their proper place.  Based on the results of a survey conducted by market research firm Technomic earlier this year, these uppity, stopgap appetite-tamers are muscling in on what used to be mealtime turf. Indeed, more than two out of five...
Seventeen percent of KFC customers say they choose it for healthy food.
Industry News
A recent study on the opinions of quick-serve consumers finds that price ranks surprisingly low in determining where they choose to eat, that convenience is king, and that KFC draws more health-conscious consumers than the average brand. Conducted by CFI Group, a consultancy based in Ann Arbor,...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
Quick service restaurant brands ready health care plans ahead of January deadline.
Are You Prepared?
Come next month, the Affordable Care Act’s (ACA) health-care reporting provision for businesses with 50 or more full-time employees kicks in. Experts say operators must be certain if they fit into the category of Applicable Large Employer (ALE) or Small Business. “The law combines companies with a...
Quick service operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
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...