Denver-based Brothers BBQ was started by the O'Sullivan brothers in 1998.
Emerging Concepts
The city of Denver does not immediately conjure up images of barbecue joints like St. Louis, Kansas City, or Texas can. But that’s precisely why Denver seemed like a good place for brothers Nick and Chris O’Sullivan to start a chain of barbecue restaurants in the late ’90s—not much competition. The...
Read Full Story // read more about: Menu Innovations
Dickey's Barbecue Pit began franchising in 1994 and offers slow-marinated barbec
Emerging Concepts
dickeys_barbecue.flv
Dickey’s Barbecue Pit, the Dallas-based purveyor of slow-cooked meats and down-home sides, has been in business since 1941. But company president Roland Dickey Jr. singles out 2009 as “quite a journey,” one that left Dickey’s leaner, meaner, and poised, once again, for growth. The World War II–era...
Fast food coupons get customers into the stores but the strategy isn't good for
Fast Casual
Gallup recently reported on the nation’s new normal patterns. According to the findings on Feb 25, 2010, a majority of Americans are spending less than they have in the past, with 62 percent enjoying saving more than spending. This points to a long and slow recovery. Fast-casual operators, however...
Read Full Story // read more about: Marketing, Competition
Jared Fogle was a healthy marketing hit for Subway.
Promotions
Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and...
Supply chain management starts with a supplier who can offer more than food." ti
Franchising
Q: When I open my second store, how do I make my supply chains the most efficient? Typically, what’s important to someone who’s going to go to a second unit is they’re going to have to document what they’re currently doing in the first unit and try to replicate that in another. That’s important,...
Restaurant and bathroom sanitation is important to increase repeat customers.
Food Safety
Cleanliness, so the expression goes, is next to godliness, and while no expert would elevate the need for a tidy restaurant to the realm of spiritual enlightenment, many are passionate about one point: Now is not the time to slack on the suds. According to a recent retail consumer study performed...
Read Full Story // read more about: Food Safety
President Barack Obama signs the health insurance reform bill on March 23.
Industry News
Now that health care reform has passed in Washington, despite opposition from the National Restaurant Association (NRA) and other business interests, quick-service operators across the country are trying to figure out how the bill will impact them. But after a year of hyper-partisan legislative...
Bob Evans exeriments with a retail concept called Taste of the Farm.
Industry News
Bob Evans restaurants, known for their farm-style menu and aesthetic, are trying out a grab-and-go concept called Taste of the Farm in an effort to update the company’s image. So far, the new concept has been implemented in just one of the chain’s 713 restaurants, near its Columbus, Ohio,...
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...
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...
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...
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. “...
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...
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...
Panera Gets High Tech
Panera Bread took a step into the future with the rollout of $42 million worth of ordering technology, dubbed “Panera 2.0.” The chain expects to better its customer experience inside and out with iPad ordering kiosks, mobile and online ordering interfaces, and a feature that lets guests order at...
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...