Critics and customers each have opinions about what the right portion size is
Health
In 2004, filmmaker Morgan Spurlock released a documentary, Super Size Me, that made waves across the foodservice sector and among American consumers. By eating nothing but McDonald’s food for 30 days and ordering the Super Sized version of a meal each time it was offered, Spurlock documented the...
The FDA has been given more power by the government to oversee food supply.
Industry News
After a long and tortuous legislative journey, the FDA Modernization Act, a fundamental recalibration of the nation’s food safety system, has finally passed Congress and was signed by President Obama on January 4. In amending the Federal Food, Drug and Cosmetic Act of 1938, the Modernization Act...
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Forty markets around the U.S. are best for quick-serve expansion.
Growth
Watch: Buffalo Tops Growth 40 List Sitting on the edge of the U.S.-Canadian border and taking a backseat to another, more cosmopolitan, Empire State city, Buffalo, New York, often falls into the background. The city’s beloved NFL team plays the occasional home game in Toronto, its intense winters...
Growth
Please enable javascript in order to view this video. For many, Buffalo fails the eye test. It seems a city lumbering along in the 21st century and a spot on the U.S. landscape few would peg for growth, let alone label an urban metropolis poised to welcome quick-service restaurants. Take a...
Marc Halperin suggests ethnic foods as innovative kids options.
Marc Halperin: Resident F&B Expert
Twenty- or 30-odd years ago, before society as a whole was fully attuned to the hazards—physical and moral—of allowing kids to eat pretty much whatever they wanted, whenever they wanted, product development was a relative snap. In the 1960s, ’70s, and ’80s, it was pretty easy to figure out a way to...
Shane’s Rib Shack offers several barbecue and rib menu options.
Emerging Concepts
shanes_bbq.m4v
Barbecue is both family food and community food, says Shane Thompson, founder of Shane’s Rib Shack. He says people enjoy it at backyard gatherings, tailgate parties, family events, and—for the past eight years—at a growing number of restaurants Thompson started with little more than an idea and his...
Local high school students are the next generation of consumers.
Promotions
Tommy Haddock recently opened his 44th Bojangles’ unit, a standalone brick store in a budding retail district in Cary, North Carolina. Haddock’s stores thrive on passionate, young customers—especially high school students—who treat his stores like a social hub and often visit at lunch and after...
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Denise Lee Yohn has a list of New Years resolutions for brands in 2011.
Denise Lee Yohn: QSR’s Marketing Guru
Ah, the New Year. A time for new beginnings. A chance for a fresh start, to break old bad habits and get on the right track. At a time when people are resolving to eat less, exercise more, and spend more time with friends and family, I think quick serves might want to turn over a new leaf as well....
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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 One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
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...
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...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...