Seven trends will effect the way operators do business in 2011.
Industry News
Restaurant operators have spent 2010 in wait-and-see mode. The economy seems to have survived the financial collapse of 2008—survived being used quite literally here, as in, not died—and is even slowly growing. But consumers are still pinching pennies, and staying afloat in the restaurant industry...
Wendy's new Dave's Hot 'n Juicy Cheeseburger is being advertised by Wendy hersel
Industry News
Two decades ago, as Wendy’s was mired in a sales slump, the burger chain turned to its founder, Dave Thomas, to serve as its advertising voice. The move proved fortuitous. After a shaky start, Thomas evolved into the folksy, self-effacing face of the company—and a beloved American character. He...
Charlie Morrison went from interim to full-time executive at Pizza Inn.
Executive Insights
In an economic climate full of uncertainty and change, many businesses have turned to interim executives to right the ship. The quick-serve industry is no different. In June, Denny’s Corp. named chairwoman Debra Smithart-Oglesby interim CEO after Nelson Marchioli left the company. In August, El...
Pei Wei's menu is inspired by food from five Asian nations.
Industry News
There’s nothing unusual about a quick-serve concept doing a little bit of R&D homework in the culinary environment that inspired its menu. So when Chef Eric Justice, executive chef of Asian concept Pei Wei, visits Thailand, Vietnam, China, Japan, and Korea next year to do some menu...
Chicken on a stick can expand a concept’s menu offerings.
Marc Halperin: Resident F&B Expert
It’s been breaded, fried, broken into its constituent parts and pieces, and served in a bucket. It’s been basted, grilled, broken into chunks, and layered over greens and vegetables. It’s been dressed, pressed, formed into patties, slapped on a bun, and served as a sandwich. And it’s been roasted,...
New survey shows consumers gravitate toward combo meals when offered.
Industry News
Combo and value meal deals are part of the DNA of fast food restaurants, but two researchers find that changes to the meals could help quick serves steer customers toward healthier offerings. Kathryn Sharpe of the University of Virginia’s Darden School of Business and Professor Richard Staelin of...
Industry News
  Starbucks’ ambitious goal to have 100 percent of its cups be reusable or recyclable by 2015 may have just gotten much easier. The company announced a successful test with paper cup manufacturer International Paper and pulp mill Mississippi River Pulp that used recycled cups from stores to create...
Breakfast proteins like chicken and turkey are showing up on quick serve menus.
Menu Innovations
There is an answer to the age-old question of which came first, the chicken or the egg. It’s definitely the egg—at least when it comes to breakfast. Few morning menus are without them. But these days, chicken and another popular poultry protein, turkey, are increasingly popping up on a.m....
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...
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 pizza restaurants roll out mobile apps and ordering tools.
Order’s Up
More than two decades ago, Pizza Hut sold its first pizza online—reportedly the first thing ever sold on the Internet. Ever since, the nation’s pizza chains have been leading the way in online sales innovation. And this year, that innovation is expected to continue as pizza brands fight off a stiff...
Quick service restaurant operators can survey equipment options at NAFEM Show.
2015 NAFEM Show Preview
THE Q&A We spoke with officials at the North American Association of Food Equipment Manufacturers about what attendees can expect from this year’s event. What is the purpose of the NAFEM Show? The NAFEM Show features foodservice equipment and supplies from 500-plus manufacturers. At the show,...
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...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...