Cheese can be used in a variety of dishes in place of meat.
Marc Halperin: Resident F&B Expert
A few months ago in this space, I discussed the vast number of avenues chains could explore to take advantage of the sensory benefits of cheese. When baked into breads or incorporated into coatings or dressings, cheese lends foods a provocative taste, satisfying texture, and rich, smooth mouthfeel...
Quick Serves can use multiple tactics to attracted super fans to their locations
Promotions
Madison, Wisconsin, TCBY franchisee Saad Khalifa is on a first-name basis with his customers, especially those who visit his frozen yogurt shop regularly. When Steve drives an hour and 35 minutes to the Madison TCBY, Khalifa is ready with the customer’s consistent order of two pies and about 10-12...
Snacking outside of the three established restaurant dayparts is on the rise amo
Ingredients & Dayparts
For generations, Americans embraced the traditional dayparts of breakfast, lunch, and dinner, and quick serves fell into line with menu offerings and hours that respected the standards of the day. Gradually, however, those historic daypart designations faded in the face of a changing employment...
Naked Pizza makes healthier pizza for its customers.Naked Pizza makes healthier
Emerging Concepts
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There’s no better showcase for cheese than pizza. And pizza, cheese and all, has gotten a healthy makeover in the most unlikely of places: New Orleans. “If we can sell a healthier pizza in the least healthy city in America, that’s a pretty good validation of our product,” says Naked Pizza cofounder...
The Grilled Cheese Truck serves all types of grilled cheese to customers.
Emerging Concepts
On a whim, Dave Danhi, owner of the California hospitality recruitment firm dd factor, entered the 2009 Grilled Cheese Invitational last April in Los Angeles. While the well-known L.A. chef didn’t win the trophy, he did walk away with the idea to create The Grilled Cheese Truck. “Before the contest...
Restaurants are taking note of the many ways blue cheese can be used in various
Menu Innovations
As restaurants look to establish extra color and flavor in their menus, they are discovering that they can easily add a little bit of blue—blue cheese, that is. Americans are increasingly experimenting with more robust flavors, so the big, flavorful, and salty taste of blue cheese is no longer...
Though expansion can be tough in the quick-serve restaurant market, the end resu
Industry News
One of the most important rules of expansion might not be something operators learn on the job or in any kind of training. It might just be something most of them picked up long ago—usually in grade school during arts and crafts. “It’s like when you trace things from a pattern and cut them out on...
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Quick serves that dive into the soup category will find it can boost check avera
Menu Innovations
A strong and well-executed commitment to the soup category can play a significant role in helping quick serves increase check averages, enhance their guests’ perceptions of the healthfulness of all of their offerings, and keep guests coming back. Here are just a few benefits of having a strong soup...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
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 restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
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...
5 Advantages with Cloud Accounting
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...