A Goodwill Industries employee lends a hand at a culinary program in Georgia.
Web Exclusive
On June 22, a burger joint in Huntington, Indiana, opened its doors with a traditional quick-service menu mimicking thousands of other independent eateries across the nation. But this particular quick serve also had one very unique feature: its work crew was made up almost entirely of homeless men...
Quick serves continue to offer cheap food to capture value seeking customers.
Menu Innovations
In the hands of the quick-service restaurant operator, price might be the ultimate weapon, the key ingredient to swing a customer and prompt a purchase in today’s dollar-conscious market. And the quick-service industry knows it all too well, an awareness that has sparked a decades-long raging...
Restaurants can think outside the box with new pizza ingredients.
Marc Halperin: Resident F&B Expert
Of pizza, french fries, and ice cream, it is often said, “The worst I ever had was still pretty good.” The cynical entrepreneur might therefore conclude that one could serve subpar versions of all three items and still retain some sort of customer base, if one were inclined to cut corners. But—far...
Eric Ersher, CEO of Zoup!, uses management philosophies to guide his leaderhsip.
Human Resources
According to a new survey by ExecuNet Inc., a professional network for C-level executives, non-CEO C-suite members cite work-life balance, their work location, and relationships with coworkers and subordinates as motivation for their jobs. CEOs, however, seem to believe that cash compensation,...
Pizza Ranch features many types of specialty pies.
Emerging Concepts
Adrie Groeneweg grew up with Pizza Ranch, but not as a customer. Rather, Groeneweg started the company when he was just 19 years old, and both he and the concept have come of age together. “I was just out of high school and working full time for a welder and part time for a pizza place,” Groeneweg...
Redesigning your store can attract new customers, but you must keep the old.
Consumer Trends
Not a lot of franchisees have the experience of Ted Nevels; the Schlotzsky’s multiunit franchisee has more than 30 years of experience. Nevels has been with the brand long enough to have had Don Disman, Schlotzsky’s founder, teach him how to bake bread. In January, Nevels and his team kicked off...
Papa John's found success through its partnership with the Super Bowl.
Denise Lee Yohn: QSR's Marketing Guru
 You know the adage, “You’re known by the company you keep”? Whether we like it or not, we’re often judged by whom we know and hang around. The same could be said about brands. In this day and age when almost everything is branded and brand messages seem to pop up everywhere, the other companies...
Pizza Ranch employees are motivated to do a better job by an incentives program.
Human Resources
The quick-service industry is notorious for its 100-percent-plus turnover levels. But with the costs of hiring and training new employees—both in money and time—stealing precious resources away from operators in a still-lagging economy, many are relying on employee incentive programs to keep their...
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A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
AOL founder and investor Steve Case bets on upstart fast casuals like Sweetgreen.
Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
QSR brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e