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....
New White Castle concepts offer options beyond its famous sliders.
Industry News
White Castle is testing a trio of fast-casual restaurant concepts that could help the nation’s oldest quick-service burger chain decide whether to branch off in new directions. The Columbus, Ohio–based icon, known for its little hamburgers affectionately dubbed sliders, housed the three new...
Seventy-three stories shaped the restaurant industry in 2010.
Competition
Reporting by Blair Chancey, Sam Oches, Daniel P. Smith, Robin Van Tan, Barney Wolf & Lori Zanteson 1. BK Sold to Brazilian Investors Becoming the decade’s biggest restaurant buyout, No. 3 burger chain Burger King Corp. was acquired by 3G Capital, a New York firm backed by Brazilian investors,...
Fried chicken still dominates the menu at Golden Chick.
Emerging Concepts
Golden Chick, with stores in Texas and Oklahoma, maintains a philosophy of controlled, concentric, regional growth—except for one very big exception. “We should see our first unit in China open some time next year,” says Golden Chick president Mark Parmerlee. Golden Chick minority partner Allen...
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Breakfast items at fast casuals can grow business effectively.
George Green: Fast-Casual Expert
Seven years ago, at the height of the Atkins craze, our sales were down especially at breakfast. Our amazing artisan breakfast pastries and breads stayed on the shelves. And our customers stayed at home instead of just coming in to get the specialty coffee drink that had accompanied their...
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...
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 companies saw stocks fall in 2014 but could rebound with Shake Shack IPO.
Stocks Dip in 2014
After outperforming Wall Street the past few years, the stock prices of restaurant companies with quick-service concepts finished a bit worse than the overall market in 2014. Slightly more than half of limited-service dining companies’ stocks were bested by the Standard & Poor’s 500 index last...
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 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...