A new genetically modified soybean creates a healthier, more stable frying oil f
Industry News
French fries. Onion rings. Fried chicken. The quick-service industry has long catered to consumers’ love affair with fried foods. But with caloric labeling becoming more important to consumers and the recession putting pressure on operators to save dollars in the supply chain, one company says it’s...
Menu Innovations
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A bill in California could influence the entire country's food safety system.
Industry News
The California Senate passed a bill earlier this month that would require all restaurant employees to be trained and certified in safe food-handling practices. If signed into law, the bill could eventually affect the restaurant industry nationwide.  Senate Bill 602 comes from Senator Alex Padilla (...
Joe Tortorice Jr., founder and CEO of Jason's Deli, speaks to Dine America audie
Industry News
In an era when traditional business models and strategic plans often can’t stop bleeding profits, quick-serve executives at QSR’s Dine America conference this week hinted that the new age of business growth may be less about an investment in the consumer—and more about an investment in employees....
Since SaladMatch.com launched July 14, more than 1,000 people have created profi
Industry News
“A salad bar on the corner of Park Avenue and 51st Street doesn’t seem like the most obvious place for youthful romance, but on a sunny day, there’s a mob of post-collegiate suits lining up at Just Salad for takeout of leafy green veggies—and each other.” New York Magazine printed the line in 2006...
Par-baked bread products allow quick serves to provide more options.
Menu Innovations
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us. Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found...
10 Reasons to Celebrate - This year's biggest industry milestones and anniversar
Competition
*/ Moe’s Southwest Grill It Keeps Growing and Growing 10 years Quick, widespread growth was an instant priority for Moe’s Southwest Grill. “It was very much a shotgun approach,” says Paul Damico, brand president. With more than 400 stores and plans to open 100 per year for the next 10 years,...
Emerging Concepts
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Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney. “You have to give it your undivided attention and always think on your feet,” she says. “Foodservice matches my personality. I like the fast-paced...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
McDonalds is one major fast food chain to incorporate Apple's new mobile tool.
Apple’s Game Changer
Although the concept of consumers using their smartphones to pay for food at limited-service restaurants is nothing new, the mobile payment industry is expected to get a huge boost with last month’s launch of Apple Pay. The payment service is available with Apple’s new iPhone 6 and iPhone 6 Plus....
Fast food beverage brand Smoothie King run by executive passionate for health.
Start to Finish: Wan Kim
When I started to look at this business, what I truly found beautiful was being able to bring my family every day. I am able to feed my children the very same products I strive to sell to the world. I love the foodservice business for that reason, but specifically Smoothie King for allowing me to...
Quick service restaurant brands add nutritious items like kale to improve menus.
The Health Paradox
It’s the conundrum befuddling limited-service restaurant operators the world over: How do you answer consumer demand for healthier menu items when so many customers are scared away by health-food claims? How do you help fight off the nation’s obesity epidemic when the entire business is designed...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Quick service brands can set menu prices based on food qualities.
The Cost of Outdated Pricing Strategies: Part 2
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one. Welcome back, class. Last we left off, we were discussing the shortcomings of a cost-plus approach to menu pricing and teasing more sophisticated strategies...
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...