Industry News
Bojangles’ announced today that it has been acquired by a Boston-based global private equity firm, but one company executive says things will remain business as usual for the Southeast chicken-and-biscuits brand. Eric Newman, executive vice president and general counsel for Bojangles’, says the...
Moe's is on a mission to change the Mexican quick serve category.
Story
Looking at the expansion, renovation, and innovation at Moe’s Southwest Grill over the past year, it’s safe to say that this burrito-based concept is on a mission—a food mission, that is. “I took the position as a leader of the brand, and I was not going to talk about our steak being grass-fed or...
Industry News
Red Mango Inc., one of the nation's fastest-growing retail franchise concepts, today announced the appointment of Barry M. Barron, Sr. as its chief executive officer. Barron, a Dallas resident, brings extensive restaurant experience to the role, including six years leading Papa John's international...
Gourmet pizzas, such as those baked in a brick oven, are rising in popularity.
Menu Innovations
It seems that everyone has an opinion about what makes a great pizza. Maybe that’s why there are so many pizza parlors across the country. Some counts put the national total at more than 60,000 shops. That’s a lot of choices, and plenty of tough competition. As pizza joints vie for consumers’ dough...
Executive Insights
Food News Media released its second episode of “Big Picture Management,” a podcast series in partnership with the National Restaurant Association, today. The “Big Picture Management” podcast series is a partnership between the National Restaurant Association and Food News Media, publishers of QSR ...
Industry News
A technology start-up hopes its new iPhone and Android app will piggyback on the popularity of restaurant review sites like Yelp, but by focusing not on the restaurant but on the food itself. Nosh, an app released by Firestarter Labs last week, lets users rate and review individual menu items...
El Pollo Loco is part of the NRA Kids LiveWell program.
Web Exclusive
Restaurant brands participating in the National Restaurant Association’s (NRA) recently announced “Kids LiveWell” initiative are confident that the health-infused measure will help boost their kids’ offerings, business, and profile. But most quick-service brands remain in wait-and-see mode. In its...
Kevin Newell, left, sits with Olympic swimmer Dara Torres.
Industry News
When it announced its sponsorship today via webcast of the 2012 Olympic Games in London, McDonald’s revealed its plans to center much of its sponsorship on a healthy, active lifestyle for kids through its new Champions of Play for the Olympic Games initiative. The initiative will be multifaceted,...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
Quick service operators leverage brand advertising terms to improve visibility.
Q: What’s the difference between advertising and branding?A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
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 operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.