Many restaurant industry leaders are aware of and sensitive to the fact that som
Food Safety
When Matt Mitchell was four years old, his parents took him out one night to McDonald’s for a hamburger. But when he bit into it, he tasted cheese. For most people, getting the wrong order is, at worst, a nuisance. But as far as restaurant patrons go, Mitchell isn’t most people. Not long after...
Six markets in the U.S. are primed and ready for opening quick-serve restaurants
Growth
When the bottom dropped out on the economy, it did on your brand's expansion efforts, too. But now, with the U.S. climbing out of the recession and lenders more willing to supply the financing necessary to build business, the time is right to forge ahead with expansion—and QSR knows exactly which...
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Flavourspot's Dutch Taco features a waffle slathered with a maple spread and stu
Marc Halperin: Resident F&B Expert
Coffee and a doughnut is a legitimate fast-breaker at 6 a.m., but as celebrated chef Thomas Keller saw clearly when he introduced his own version at the French Laundry in California’s Napa Valley about 16 years ago, it’s also a viable crossover treat. Keller’s decidedly upscale version of the...
Cheese can be used in a variety of dishes in place of meat.
Marc Halperin: Resident F&B Expert
A few months ago in this space, I discussed the vast number of avenues chains could explore to take advantage of the sensory benefits of cheese. When baked into breads or incorporated into coatings or dressings, cheese lends foods a provocative taste, satisfying texture, and rich, smooth mouthfeel...
Quick Serves can use multiple tactics to attracted super fans to their locations
Promotions
Madison, Wisconsin, TCBY franchisee Saad Khalifa is on a first-name basis with his customers, especially those who visit his frozen yogurt shop regularly. When Steve drives an hour and 35 minutes to the Madison TCBY, Khalifa is ready with the customer’s consistent order of two pies and about 10-12...
Snacking outside of the three established restaurant dayparts is on the rise amo
Ingredients & Dayparts
For generations, Americans embraced the traditional dayparts of breakfast, lunch, and dinner, and quick serves fell into line with menu offerings and hours that respected the standards of the day. Gradually, however, those historic daypart designations faded in the face of a changing employment...
Naked Pizza makes healthier pizza for its customers.Naked Pizza makes healthier
Emerging Concepts
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There’s no better showcase for cheese than pizza. And pizza, cheese and all, has gotten a healthy makeover in the most unlikely of places: New Orleans. “If we can sell a healthier pizza in the least healthy city in America, that’s a pretty good validation of our product,” says Naked Pizza cofounder...
The Grilled Cheese Truck serves all types of grilled cheese to customers.
Emerging Concepts
On a whim, Dave Danhi, owner of the California hospitality recruitment firm dd factor, entered the 2009 Grilled Cheese Invitational last April in Los Angeles. While the well-known L.A. chef didn’t win the trophy, he did walk away with the idea to create The Grilled Cheese Truck. “Before the contest...
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 brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Beyond Pumpkin
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...