Burgerville's composting and recycling program, which helps the company save tho
Industry News
When New York City–based burger concept 4food opened its first location in August, the media buzz it generated mostly stemmed from its innovative use of technology and social media. Plasma TV screens adorn its walls, including one that scrolls customer tweets. iPads are used to order food. And...
The iPad and other technology tools can create problematic multitasking habits f
Executive Insights
Send Paul Damico an e-mail between the hours of 7 a.m. and 9 a.m. and chances are he’ll respond within minutes, no matter where he is. The CEO of Moe’s Southwest Grill prides himself on his responsiveness and keeps his inbox as empty as possible—a task that’s been a lot easier since the 16-gigabyte...
Doc Popcorn offers nine varieties of popcorn.
Menu Innovations
doc_popcorn.m4v
Robert Israel says the first time he tasted kettle corn, he “freaked out.” “I was a New Yorker,” he says. “I came to visit my sister in Colorado and had kettle corn at the Boulder County Farmer’s Market. I had never had it before and was totally blown away.” Israel, who previously ran a clothing...
Read Full Story // read more about: Emerging Concepts
Didoughs Twisted Pretzel Company offers fresh pretzels and pretzel sandwiches.
Menu Innovations
As a nurse, Sandra Begly-Brown wanted to add a healthier food alternative to the shopping mall offerings she saw, so she combined her interest in nutrition with a love of baking and an entrepreneurial spirit to create Didoughs Twisted Pretzel Company.  “I wanted a healthy product on the market,”...
Operators opening a second unit must start over when negotiating a lease.
Franchising
Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease? There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything. Three important things to...
Read Full Story // read more about: Finance
Denise Lee Yohn: QSR’s Marketing Guru
Setting the right price points is no easy task. In today’s post-recessionary economy, product pricing is particularly tricky because consumers’ perception of value is confounding and seems to shift constantly. People will camp out overnight for the chance to buy a $499 iPad, but you can’t seem to...
Read Full Story // read more about: Marketing, Starbucks, Subway
Some operators are adopting cooperative restaurant models.
Growth
The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise. Although no one expects the franchise...
Read Full Story // read more about: Franchising
The world of credit card processing can be a headache for restaurant operators.
Ordering
For Scott Rubin, vice president of Chicago-based Double P Corporation, which owns 53 Auntie Anne’s locations, credit and debit card processing remains a nagging presence in day-to-day business.  “I get calls every week from processors,” he says. “Everyone can guarantee they will do better than my...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...
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 brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
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...
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...
Quick service operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...