Menu Innovations
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A bill in California could influence the entire country's food safety system.
Industry News
The California Senate passed a bill earlier this month that would require all restaurant employees to be trained and certified in safe food-handling practices. If signed into law, the bill could eventually affect the restaurant industry nationwide.  Senate Bill 602 comes from Senator Alex Padilla (...
Joe Tortorice Jr., founder and CEO of Jason's Deli, speaks to Dine America audie
Industry News
In an era when traditional business models and strategic plans often can’t stop bleeding profits, quick-serve executives at QSR’s Dine America conference this week hinted that the new age of business growth may be less about an investment in the consumer—and more about an investment in employees....
Since SaladMatch.com launched July 14, more than 1,000 people have created profi
Industry News
“A salad bar on the corner of Park Avenue and 51st Street doesn’t seem like the most obvious place for youthful romance, but on a sunny day, there’s a mob of post-collegiate suits lining up at Just Salad for takeout of leafy green veggies—and each other.” New York Magazine printed the line in 2006...
Par-baked bread products allow quick serves to provide more options.
Menu Innovations
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us. Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found...
10 Reasons to Celebrate - This year's biggest industry milestones and anniversar
Competition
*/ Moe’s Southwest Grill It Keeps Growing and Growing 10 years Quick, widespread growth was an instant priority for Moe’s Southwest Grill. “It was very much a shotgun approach,” says Paul Damico, brand president. With more than 400 stores and plans to open 100 per year for the next 10 years,...
Emerging Concepts
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Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney. “You have to give it your undivided attention and always think on your feet,” she says. “Foodservice matches my personality. I like the fast-paced...
Emerging Concepts
La Boulange Bakery and Café prides itself on being an authentic French bakery, from its round crusty loaves to the open-face sandwiches it serves on the bread. That authenticity springs from the fact that founder Pascal Rigo spent years working for bakers near his native Bordeaux, France, and in...
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...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Fast food restaurant in Austin holds city wide 5k race to raise funds for charity.
Hot to Trot
While families around the U.S. gather this year for Thanksgiving Day dinner, a casual game of touch football, and the annual parade, some Austin, Texas, residents will sport their running gear for the annual ThunderCloud Subs Thanksgiving Day Turkey Trot. Since its inception in 1991, the 5K...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...