Special Report
*/ From October 9-11, 200 industry insiders gathered in Atlanta at what has become known among executives as one of the can’t-miss conferences of the year. Dine America, in its eight year, is an elite networking and professional development opportunity for restaurant owners and operators across...
Special Report
Kat Cole represents the new breed of restaurant executives. She’s active on Twitter (@KatColeATL). She has a blog (katcole.net) that mixes both personal and professional anecdotes. And she’s determined to leverage every level of employee to grow her Cinnabon brand. Cole became president of the...
Read Full Story // read more about: Blair Chancey
Special Report
Here’s a statistic that may surprise you. Starbucks controls less than one-tenth of the coffee consumed in the U.S. Despite its seeming domination of every city corner and suburban strip mall, Starbuck’s market control leaves room for others to profit off America’s obsession with a good cup of joe...
Special Report
Fresh off of a crippling recession, debt-ceiling debates, and a credit down grade, the American financial climate is merely crawling along. But an executive at Marco’s Pizza isn’t letting that stop the growth of his brand, or yours. Ken Switzer, CFO of the 225-unit pizza chain, has big growth plans...
Industry News
The food-truck trend exploded onto the quick-serve scene in 2009 and 2010, inspiring hundreds of wannabe operators to put their own set of wheels on the road. But with some believing the trend may already be dying—and with streets becoming more saturated with mobile food—many food-truck operators...
Read Full Story // read more about: Back of House, Growth
Innovative hot dog options are on the menu at DC-3.
Web Exclusive
With the better-burger segment grabbing headlines with the success of concepts like Five Guys and Smashburger, some operators are turning their attention to reviving the humble hot dog. Once confined to food carts on street corners, the hot dog now finds itself assembled behind fast-casual counters...
Industry News
With some help from Chipotle’s announcement that it would open an Asian fast-casual concept, ShopHouse Southeast Asian Kitchen, in 2011, Eastern flavors today are more on restaurateurs’ minds than ever before. According to a recent Technomic report, today’s diners are becoming more familiar with...
Chicken wings are a popular snack food for restaurants.
Menu Innovations
Pub, gastropub, street food. It’s all hot, literally. These foods are playing a role in the growing trend toward protein-heavy mini-meals and snacks among both full-service and quick-service chains. With snack foods taking hold in the last couple of years, proteins in portable form have allowed...
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.
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.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
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 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