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...
Bahama Buck's record-setting snow cone will be 25,000–30,000 pounds.
Industry News
As a way to celebrate its 20th anniversary and raise money for a charity in its hometown of Lubbock, Texas, shaved ice concept Bahama Buck’s announced that it will build the world’s largest snow cone next week. The Guinness World Record–setting attempt will stretch over three days, December 7–9,...
Restaurants can’t afford to undermine their brand image with poor service.
Industry News
Credit flowed so freely before the recession that people in the restaurant industry often use hyperbole to describe how easy it was to get financing before the collapse. “I could have gotten my dog a loan three years ago,” says Paul Steck, president of Saladworks. “The perception was, anyone who...
Restaurants can benefit operationally and financially through workplace safety p
Outside Insights
It is widely believed that employees are a company’s most valuable assets. Yet in the course of meeting customer demands and managing unpredictable daily operations, many businesses overlook the importance of having a thoughtful workplace safety program in place to protect their most valuable...
Companies looking for improvement in 2011 should work on communication.
Roy Bergold: Tales from McDonald’s
We’ve reached the end of the year, and it’s time for my take on a few of the things I’ve seen happen within companies and among people in 2010. And it’s time to offer some suggestions on how to make it better in the upcoming New Year. I grew up on the far south side of Chicago, near the Gary,...
Even in a down economy, consumers expect quick serves to support a cause.
Charitable Giving
Although the down economy has forced many operators to focus on the nitty gritty of business details and ignore the outside-the-store activities, customers still expect brands to stand for a good cause. According to the 2010 Cone Cause Evolution Study, which analyzes consumers’ expectations and...
Read Full Story // read more about: Dairy Queen, Tossed
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...
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...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
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 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,...