Industry News
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Red Mango. Pinkberry. Yogen Fruz. Menchie’s. FreshBerry. The frozen yogurt trend exploding across the country comes in many forms, as upstarts capitalize on the healthy-eating movement with a frozen treat that’s low in calories and rich in nutrients. With so many competitors...
Read Full Story // read more about: Marketing, TCBY
If the Modernization Act makes it through Washington, then restaurants might hav
Executive Insights
Seventy-six million. That’s how many Americans each year get sick from something they eat. Of the 76 million, 350,000 end up in the hospital and 5,000 end up dead. Seventy-six million people. Roughly one fourth of the total U.S. population, it seems a rather high figure, particularly when we’ve...
In the year 2060, 50 years from now, quick-serve concepts might have very differ
Industry News
Advertising Age recently ran a hilarious peek into the future called “The Most Influential Brands of 2090,” which you can read here. This got us thinking about the future of quick service and what brands in the industry might be dominant 50 years from now. With a nod to Michael Crichton’s novel...
Human Resources
Between tracking food costs, trying to bring in more cash-strapped customers, and abiding by the new health care requirements, proper hiring practices can fall by the wayside on the list of day-to-day tasks operators face. But one wrong hire can have devastating consequences. Best-case scenario:...
Read Full Story // read more about: Training, Domino's
Abbott's Frozen Custard has vanilla, chocolate, and its signature flavor, chocol
Emerging Concepts
There are a lot of frozen-dessert chains out there, says Gail Drew, president of the Rochester, New York–based Abbott’s Frozen Custard, but they just don’t have the history of Abbott’s. “Everybody in Rochester has an Abbott’s story,” she says. “They grew up on it. Now we want to share that history...
Emerging Concepts
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Frozen yogurt has always been categorized as an “ice cream substitute,” Red Mango president Dan Kim says, but he differentiates his company’s product not by what it isn’t, but by what it is. Kim describes Red Mango’s product as a tart, refreshing, all-natural nonfat yogurt with calcium, protein,...
Sharing ideas and brainstorming as a group is common among many restaurant execs
Executive Insights
The saying goes that two heads are better than one. At Focus Brands Inc., where the leaders of five distinct concepts are leveraging the power of their collective experience to the benefit of their individual brands, this idea is working on overdrive. Focus, which is owned by private equity firm...
Setting up a booth or mobile unit at big gatherings tends to attract customers t
Menu Innovations
There are two ways to sell fast food: get customers to come to your location, or go where people already are. The throngs at fairs, festivals, sporting events, and other gatherings—especially during the summer and fall—have become a tempting target for more quick-service operators. Going where the...
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 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...
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...
Remembering Truett Cathy
Editor’s Note: In the limited-service restaurant industry, some brands become standard bearers for the rest of the business, prime examples for how to run certain aspects of a restaurant. McDonald’s, of course, has long been one for its marketing, scale, and efficiency. In the last five years,...
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 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...
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...