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...
Athens, Ohio, incubator ACEnet supported Village Bakery's growth.
Denise Lee Yohn: QSR's Marketing Guru
Most quick-serve entrepreneurs know that the early years of business are the hardest. Digging up the resources and consumer interest necessary to make an operation succeed is an increasingly difficult task in an incredibly competitive market. But across the country, entrepreneurs are discovering...
The Small Business Administration helps fund new business owners.
Growth
Most businesses can’t get off the ground without a little financial help, a fact that is especially true in the quick-serve industry. Opening a quick serve, be it through buying a franchise or starting a new concept, requires cold hard cash, meaning any entrepreneur who intends to be a player in...
Jaime Grunlan's team at Texas A&M work on their thin coating polymer product.
Food Safety
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food. But it might also usher in one of the biggest controversies in food safety the industry has seen in years. An engineering team at Texas A&M University developed a revolutionary...
Ray Kroc believed in an American work ethic when he helped grow McDonald's.
Story
The alarm goes off, the sun is just peeking over the horizon, and you leap out of bed to face another lousy day in paradise. After you wash up for the day ahead, you tear open the closet door to find your manager’s uniform is gone. You know you brought it home from the cleaners and hung it there....
Cherries can be used in a variety of dishes, such as yogurt parfaits.
Story
In March, the Cherry Marketing Institute (CMI) surveyed consumers to explore relative interest in a variety of super-fruit foods. These foods were broad-based applications that relied on dried and frozen fruit and, to a lesser degree, juice (none used fresh fruit); were available year-round; and...
The QSR 50 highlights the top fast food companies in the nation.
Special Report
  */ Quick Links QSR 50 Profiles Segments   The Charts Burger Pizza/Pasta Top 50 Sandwich Chicken Top 50 by Units Snack Asian & Seafood Video Report Mexican Enter the 2012 QSR 50 here. */ 1/McDonald’s There’s no beating McDonald’s. The quick-serve champ padded its domestic sales by...
Fast food brands use gluten free and allergy friendly menu items and preparation
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
Quick service operators develop innovative potato dishes as menu options.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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 hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu