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...
The success of KFC's Kentucky Grilled Chicken signals that grilled menu items co
Menu Innovations
For 15 years, developers at KFC tinkered with the business formula that was established by founder Colonel Sanders, a formula that drove the chain to the top of the chicken quick-service segment: selling fried chicken. Times had changed, and the brand was attempting to respond to consumer demand...
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...
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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...
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 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...
Unusual quick service restaurant units locate in high traffic customer locations like casinos.
Uncommon Ground
A cruise ship on the Rhine River in Germany. The FBI headquarters in Washington, D.C. A Toys“R”Us in Manhattan. The Camp Pendleton military base near San Diego. Where moving people are, quick-service restaurants want to be, a reality that continues shaping the rapid and aggressive evolution of the...
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 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...
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...
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...