Atlanta-based Rising Roll Gourmet brings chef-inspired sandwich recipes to fast-
Emerging Concepts
otw-rising_roll.flv
The name Rising Roll brings to mind homemade yeast bread, which requires time to expand, and that’s exactly what the Atlanta-based sandwich purveyor has been doing since partnering with Mike Lassiter of Franchising Concepts in 2003—taking time to grow. The gourmet sandwich shop concept was founded...
Taylor Gourmet focuses on quality ingredients, having fresh Philadelphia bread d
Emerging Concepts
Taylor Gourmet shows just how far Philadelphia natives will go to recapture the sandwiches of their youth. The deli and market concept was created by friends David Mazza and Casey Patten after they graduated from Penn State, moved to Washington, D.C., and started craving a taste of home. “We missed...
Renovations among quick-service franchises are a popular way to freshen a brand’
Competition
Four years ago, the winds of change moved Scott Gittrich, an experience that the Toppers Pizza CEO is appreciative for these days as his Wisconsin-based pizza chain pushes into a new decade with promise and purpose. While working with an advertising agency, Gittrich and his Toppers leadership team...
It’s important for restaurant chains to be honest, not emotional, when filing fo
Growth
The length of time companies filing for bankruptcy are allotted to develop a plan of reorganization is 120 days. One false move during that period or the months leading up to it can drastically reduce the chances of making it through the ordeal. QSR consulted lawyers, financial experts, and two...
Read Full Story // read more about: Finance
Franchising
Phil Friedman, chairman and CEO of McAlister’s Deli, is a firm believer in independent research of a company’s franchisees. Getting an independent read on the health of his franchise system has led to important changes in key operational areas, such as marketing and distribution. “It gives us...
Read Full Story // read more about: McAlister's Deli
Capriotti’s Sandwich Shop is a growing sandwich franchise in the Northeast and S
Emerging Concepts
For those who enjoy the leftovers as much as Thanksgiving dinner itself, Capriotti’s Sandwich Shop has a sandwich for you. It’s not that the Las Vegas–based concept serves leftovers. It just takes the flavor of a Thanksgiving-night refrigerator raid and makes it available all year long on a...
Human Resources
Consumers went through the recession cooking more often at home and searching for the best deals when dining out, while restaurant owners looked for creative ways to drive business and reduce costs. Staffing cuts, coupon offers, menu changes, adjusted store hours—you name it. The quick-service...
Read Full Story // read more about: Legal
The kitchen is a critical factor in determining if an empty restaurant building
Menu Innovations
Empty restaurants are everywhere. Some of those restaurant sites may have great potential and offer significant cost savings, provided the astute operator is willing to adjust expectations. It’s important to determine if the restaurant is empty because of the current economic recession, or if there...
Read Full Story // read more about: Kitchen, Back of House
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
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...