Restaurateurs are taking advantage of the cupcake craze.
Industry News
In 2008, with the housing bubble ready to pop, David Arrick lost his job as a Wall Street attorney specializing in asset-backed securities. “I didn’t know what I was going to do,” he says. “There were no jobs for anybody with my background. My securities were backed by mortgages, which were the...
Popeyes Louisiana Kitchen’s head chef,  Amy Alarcón, dishes about m
Menu Innovations
Through a mouthful of food, hip-hop mogul Sean “P. Diddy” Combs delivers his review: “Popeyes has a certain type of fried chicken, nicely golden brown, juicy type of flavor to it.” His YouTube competition between KFC and Popeyes has already been viewed 78,529 times (plus twice more during the...
Where is Social Media Really Headed?
Promotions
Now that social media has lost its novelty, Dairy Queen’s Michael Keller is having a flashback as he considers the near-term possibilities for Facebook, Twitter, or whatever buzz-maker might next set fingers a-flutter. “You know that moment right before you drop on a rollercoaster? You’re very...
QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s
Industry News
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene. In the fourth annual QSR Chef Survey, the industry’s top kitchen professionals...
When a company is for sale, CEOs need to stay focused on operations.
Growth
If it wasn’t for the publicity, outsiders might not have known that Captain D’s was on the auction block, the result of a decision by private equity owners Sagittarius Brands Inc. to sell the brand late last year. CEO David Head was working hard to keep the emphasis on day-to-day operations. In...
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It's possible to deliver a flameless fire-grilled taste in quick service.
Marc Halperin: Resident F&B Expert
It’s certainly true that many foods, when grilled properly, have a flavor that’s unmistakably superior to what you get when you broil, bake, or pan-fry them. For some consumers, the kiss of pure fire is what makes a steak a steak, for instance. Others can’t imagine eating tuna, swordfish, shrimp,...
Biometrics technology is good for securing POS systems and time-clock management
Ordering
The largest expense that foodservice operators incur, other than food, is employee labor costs. In addition to wages, human capital can cost quick serves countless dollars in employee theft and misuse of the time-management system. With biometric technology, it’s virtually impossible for employees...
Free offerings have the potential of introducing a brand to new customers—and th
Promotions
On February 2, 2008, Auntie Anne’s hosted Free Pretzel Day at all of its U.S. outlets. For a six-hour window, consumers could enter any Auntie Anne’s location and receive a free pretzel. The promotion had some in the quick-service industry wondering what possible benefit could come from Auntie Anne...
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...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Quick service beverage providers shake up tea product with new twists.
Reading the Tea Leaves
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...