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...
Starbucks is offering beer and wine at a renovated Seattle store.
Industry News
First Starbucks rolled out Via, a line of instant coffee that threatened to undermine the company’s core identity as a premium coffee vendor. Then came the “stealth Starbucks” stores, locations stripped of the company name and logo meant to blend into their neighborhoods. Now Starbucks, a name...
Quick serve lawsuits from the last decade provide insight on a proper franchisee
Franchising
Whether it’s started by the internationally renowned franchisor or the ma-and-pa franchisee, litigation stands an unwelcome event in a relationship desperately needing trust, respect, and the singular, shared aim of bottom-line success. Over the last decade, however, a litany of franchisor-...
Burgerville's composting and recycling program, which helps the company save tho
Industry News
When New York City–based burger concept 4food opened its first location in August, the media buzz it generated mostly stemmed from its innovative use of technology and social media. Plasma TV screens adorn its walls, including one that scrolls customer tweets. iPads are used to order food. And...
The iPad and other technology tools can create problematic multitasking habits f
Executive Insights
Send Paul Damico an e-mail between the hours of 7 a.m. and 9 a.m. and chances are he’ll respond within minutes, no matter where he is. The CEO of Moe’s Southwest Grill prides himself on his responsiveness and keeps his inbox as empty as possible—a task that’s been a lot easier since the 16-gigabyte...
Doc Popcorn offers nine varieties of popcorn.
Menu Innovations
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Robert Israel says the first time he tasted kettle corn, he “freaked out.” “I was a New Yorker,” he says. “I came to visit my sister in Colorado and had kettle corn at the Boulder County Farmer’s Market. I had never had it before and was totally blown away.” Israel, who previously ran a clothing...
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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,...
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...
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...
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...
Quick service companies saw stocks fall in 2014 but could rebound with Shake Shack IPO.
Stocks Dip in 2014
After outperforming Wall Street the past few years, the stock prices of restaurant companies with quick-service concepts finished a bit worse than the overall market in 2014. Slightly more than half of limited-service dining companies’ stocks were bested by the Standard & Poor’s 500 index last...