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...
Competition
Q: My first store is a full-service restaurant, and I want my second store to be a quick-service version. How do I go about doing that? Our idea for the Denny’s Fresh Express came about a couple of years ago with a need to innovate the brand and to create a new concept for Denny’s that was built...
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Brands should focus on the entire experience of the restaurant, rather than on f
Competition
Timothy Howes is tired of hearing about product quality—at least the way most owners and operators frame the topic. “If I hear one more restaurant owner say, ‘We serve quality food,’ I think I’m going to scream,” says Howes, a principal consultant and management expert for performance consultant...
Read Full Story // read more about: Dunkin' Donuts, Subway
Competition
Well-prepared food by itself has never been enough to propel a fast food name to stardom. Today more than ever, a recognized personality and set of beliefs and customs is essential to set successful quick serves apart from the competition, according to industry experts and top management. “Culture...
Menu Innovations
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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...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
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...
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 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...
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...