Training classes at brands like NexCen help franchisees and support staff get to
Franchising
There’s a Wingstop in Dallas where the counters aren’t so neat and the owner drips batter onto the floor, and when tongs fall into the deep fryer, managers stare inside thinking of ways to get them out. Welcome to Wingstop U. Not a real store, but a mock-up Wingstop that’s part of the company’s...
Refocused strategy and energy are important to the revival of struggling quick-s
Competition
There was a time, not that long ago, when customers lined up in droves to get a hot Krispy Kreme glazed doughnut. People clamored to purchase franchise rights and throw open the doors as quickly as possible. Life at Krispy Kreme was looking up.  Until everything came crashing down. Stores started...
Restaurant executives find that incorporating creativity on the job tends to hel
Executive Insights
It turns out the No. 1 trait for chief-exec success in the next five years won’t be dedication, influence, or integrity. According to a recent study by IBM, which consisted of more than 1,500 one-on-one interviews with CEOs worldwide, creativity will be the most important leadership quality in the...
Blister packs of ketchup and mustard shouldn’t be the only condiment options at
Marc Halperin: Resident F&B Expert
Back in the fall of 2007, I took the liberty in this space of calling for quick-serve operators to consider consigning standard-issue, blister-pack condiments to history’s dustbin. The basis for this potentially unpopular position lay in my belief that while chains of all types had made enormous...
Chilorio’s Very Mexican considers its salsa bar a staple of its concept.
Emerging Concepts
Many of the recipes for the salsas made fresh daily at Chilorio’s Very Mexican came from the mother of the Monterrey, Mexico-born founder of the concept, Diego Cortes. The recipes were tweaked by Chilorio’s executive chef Antonio Marquez, whom Cortes calls “one of the best chefs in Mexico.” “The...
Cheeseburger Bobby’s burger
Emerging Concepts
The founders of Cheeseburger Bobby’s know consumers have a lot of choices, so they are always searching for ways to stand out from the crowd. The Build Your Own Burger Bar is one of those ways. While the condiment bar includes the expected ketchup, pickle slices, and yellow...
Customers like having their way, and having multiple sauce options for them to c
Ingredients & Dayparts
Using ketchup to dip or slather french fries is a long-established American tradition. The pairing has not only provided consumers with a distinct flavor, but it has given diners the ability to choose how much of the condiment to use, based on their own tastes. It turns out that this flavor-control...
The iPad provides the restaurant industry with new ideas for incorporating more
Ordering
When the iPad was introduced in late January, the tech world buzzed about the gadget’s possibilities and visionary applications. Two of Apple’s other signature products, the iPod and iPhone, sparked such revolutionary momentum that creative minds swirled with ideas on how the iPad, a larger, more...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
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...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Quick service restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Health and wellness restaurant CEO shares his history in starting nutritious brand.
Start to Finish: Matthew Corrin
I worked in the fashion business, so I became super focused and super aware of the importance of health and wellness and looking great in front of cameras through my first job out of college. And I basically surrounded myself with a bunch of these mom-and-pop delis in Manhattan that were catering...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...