Industry News
Cheeseboy: Grilled Cheese to Go, an upstart, Boston-based grilled-cheese concept, donated 100 percent of a recent day’s sales at its newest location to a family of camps for children with serious medical conditions. Thursday’s sales at the new unit, which opened recently at Boston’s Prudential...
These 15 brands are vying to make the QSR 50 in the near future.
Story
*/ 51/Auntie Anne’s Pretzels Auntie Anne’s hasn’t been shy about venturing abroad over the past year, breaking into new markets like Japan and Poland, where first-day sales exceeded expectations by 80 percent. Joining the ranks of Focus Brands late last year—alongside sister brands Cinnabon,...
Sides and snacks like potato chips give restaurant menus room for growth.
Marc Halperin: Resident F&B Expert
Give away the razor, make back your money on the blades. Sell the hardware cheap; make your bones back on the software or subscription plan. Give away the online service; make your money on click-through or display advertising. A variation on these ingenious loss-leader-like marketing strategies...
Joe Luongo is CEO of Peter Piper Pizza, based in Phoenix.
Executive Insights
Headlines touting a power struggle between the CEO and board of directors of a company usually garner more attention than those championing the successes of such relationships. But the partnership between a CEO and his company’s board of directors is crucial to the success of many companies. For...
Wing Zone has several menu items but specializes in chicken wings.
Emerging Concepts
The idea for Wing Zone was hatched in a fraternity house in 1991, but the first store didn’t open until two years later. Take-out and delivery wings were the brainstorm of fraternity brothers Matt Friedman and Adam Scott, who, while studying at the University of Florida, wanted to feed themselves...
Jake's Wayback Burgers specializes in comfort food like burgers, fries, shakes.
Emerging Concepts
One of the first things John Eucalitto and Bill Chemero learned when they partnered with Jake’s Hamburgers founder John Carter to form Jake’s Franchising LLC in 2009 was how many Jakes there were in the world. “While negotiating and discussing Jake’s Hamburgers, there was a trademark issue,”...
Pizza gives franchisees an opportunity to connect with college students.
Promotions
Paul Wilke and his wife, Sue, have transformed their Toppers Pizza franchise unit in Mankato, Minnesota, into a must-have meal for Millennials. The couple has built and maintained a relationship with Minnesota State University (MSU), which has almost single-handedly driven their business since the...
Denise Lee Yohn: QSR's Marketing Guru
It may be that a person usually needs to hear something at least three times before it registers in their mind. But something I heard at the 15th Annual UCLA Extension Restaurant Industry Conference recently stood out to me the first time it was said—and its impression only got stronger each time I...
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.