Fries are a popular side or snack at restaurants, and there is room to innovate.
Menu Innovations
It’s 3 p.m., and there are still two hours left in the workday. As the afternoon drags, a snack would be a great pick-me-up. There’s a vending machine in the break room and a convenience store down the street. Better yet, how about something fresh from a restaurant? Increasingly, consumers are...
Catering to minor league and college sports teams is a good way to build sales.
Growth
When sportswriters arrive at Duke University’s Brooks Practice Facility during the fall for the school’s weekly media luncheons with football coach David Cutcliffe, they sit down to a selection of Jimmy John’s sandwiches. The food is delivered every week without fail as part of an arrangement...
Hans Hess, founder of Elevation Burger, uses Elance.com for projects.
Industry News
Hans Hess, founder of organic hamburger chain Elevation Burger, has relied on outsourcing for everything from engineering to graphic design. He uses Elance.com, a platform for online employment that matches contractors with companies looking to hire. Working this way has saved the Falls Church,...
Blimpie has a program that offers discounted franchise fees for veterans.
Web Exclusive
On August 5, President Obama proposed several tactics that would help military veterans returning to civilian life find jobs. The president also called on Congress to re-introduce the Help Veterans Own Franchises (HVOF) Act, which was originally introduced in 2009. The new proposals, and passage of...
Industry News
As president of the Bistro Group, which owns 31 T.G.I. Friday’s and five McAlister’s Delis, Jeff Ritson has unique insight into both the fast-casual and the casual dining categories. He says the economy has forced the two to change in ways that shave away some of their differences. He notices that...
The new, modern interior at the Del Taco prototype store.
Industry News
Del Taco’s long-time customers are well aware of the quick-service chain’s value, freshness, and food preparation, from its grilled chicken to freshly made beans. Now, the Lake Forest, California-based restaurant chain is spelling out those attributes as part of the company’s new prototype store...
Five Guys has used a consistent business strategy to grow quickly.
Story
Between its 1986 founding and 2002, the year it started franchising, Five Guys Burgers and Fries opened six locations, all in the Washington, D.C.-metro area near its home base in Arlington, Virginia. Since 2002, Five Guys has opened more than 750 locations and is now mentioned in the same breath...
Qdoba's whole-wheat tortilla offers customers a healthy wrap alternative.
Web Exclusive
On the heels of its “Naked” ordering option (menu items without a tortilla), expanded Kids Meal menu, and last year’s Craft 2 menu, Qdoba has raised its innovation bar higher this summer. The Denver-based Mexican chain recently announced that it is expanding its healthy options by testing whole-...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
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 move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.