Americans claim to want healthier options but don't always eat them.
Industry News
A study released last week finds a somewhat befuddling discrepancy between what consumers want restaurants to offer in the way of healthy items and what they want to order. The 2010 Healthy Eating Consumer Trend Report, released on November 8 by Technomic Inc., a Chicago-based food-industry...
Snack items like frico offer a strong take home snack option for fast food custo
Marc Halperin: Resident F&B Expert
The problem with snacks nowadays is that they no longer know their proper place.  Based on the results of a survey conducted by market research firm Technomic earlier this year, these uppity, stopgap appetite-tamers are muscling in on what used to be mealtime turf. Indeed, more than two out of five...
Seventeen percent of KFC customers say they choose it for healthy food.
Industry News
A recent study on the opinions of quick-serve consumers finds that price ranks surprisingly low in determining where they choose to eat, that convenience is king, and that KFC draws more health-conscious consumers than the average brand. Conducted by CFI Group, a consultancy based in Ann Arbor,...
Industry News
Sturdy, nondescript tables that traditionally populate quick-service dining rooms may soon be replaced by high-tech tabletop innovations offered by two emerging technology companies. Digital Touch Systems launched a touch-screen tabletop that allows customers to order, interact, and socialize with...
Industry News
Bojangles’ wrapped its Master Biscuit Maker challenge yesterday at its Charlotte, North Carolina, headquarters, crowning a top biscuit crafter in an event one executive says the company uses to “recertify our biscuit makers every year.” “We look at this as a way every year to refocus our whole...
Different potato varieties and dips can boost french fries offerings.
Menu Innovations
Potato fries may have originated in Europe, but Americans have certainly embraced them as their own. After all, nearly 8 billion servings of french fries were sold in U.S. restaurants during the 12 months that ended in June, according to statistics from NPD Group, a global market research firm....
Payment card security standards have been updated.
Industry News
Restaurants and other businesses that capture and store credit and debit card data on their computers will be required to meet updated security standards beginning next year. Version 2.0 of the guidelines, developed by the PCI Security Standards Council, doesn’t include major new requirements....
Multiunit franchisees have the job of keeping the gears of a brand turning.
Franchising
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic...
Quick service pizza restaurants roll out mobile apps and ordering tools.
Order’s Up
More than two decades ago, Pizza Hut sold its first pizza online—reportedly the first thing ever sold on the Internet. Ever since, the nation’s pizza chains have been leading the way in online sales innovation. And this year, that innovation is expected to continue as pizza brands fight off a stiff...
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...
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...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service restaurant operators can survey equipment options at NAFEM Show.
2015 NAFEM Show Preview
THE Q&A We spoke with officials at the North American Association of Food Equipment Manufacturers about what attendees can expect from this year’s event. What is the purpose of the NAFEM Show? The NAFEM Show features foodservice equipment and supplies from 500-plus manufacturers. At the show,...