Boston Market's Southwest Santa Fe Salad, right, and Mediterranean Salad
Industry News
A new lunch menu tested by Boston Market in two markets will be added to the entire fast-casual restaurant chain this summer. The line of upscale sandwiches, salads, and soups is an effort to enhance the lunch daypart at the company, best known for its rotisserie chicken, meatloaf, mashed potatoes...
Menu Innovations
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Financial officers can help maximize tax benefits made possible with green build
Growth
Quick serves of all sizes are hopping on the green-construction bandwagon, installing everything from energy-efficient lighting and kitchen equipment to solar roof panels. But whether or not these sustainability improvements result in increased tax savings—and a quicker return on investment—is...
Roy Bergold
Roy Bergold: Tales from McDonald’s
QSR magazine has a keen interest in trends in the fast-food business, and publishes many articles by learned authors on the creation and life of those cause-and-effect little devils. Some go on to greatness, some reverse, and some just die out of old age or disinterest. My editor and I were talking...
El Pollo Loco attacks KFC in its beefy chicken campaign.
Industry News
When the economy is tough, restaurants tend to get tough in their advertising. As customers tighten their wallets, chains will often claim superiority over competitors in the hopes of boosting business. Comparative advertising, as it’s called, veils an often messy marketing strategy. Take Domino’...
The $1 double cheeseburger has boosted traffic but decreased average check sizes
Industry News
Burger King’s $1 Double Cheeseburger may be on its way out, but the financial problems left by the chain’s aggressive discounting may be tough to sweep away with a few menu changes, according to the chain’s largest franchisee. Officials of Carrols Restaurant Group, owner of 312 Burger Kings, told...
The sweetflow mobile truck in Washington, D.C.
Industry News
As mobile quick serves grow in popularity across the country, operators should be prepared for a host of challenges when running one. Alternatively known as lunch trucks or food wagons, these horse-powered kitchens might seem like the cure to the common restaurant operator’s daily headache, but...
New York City sanitary inspection grade card
Industry News
Last week’s decision by the New York City Board of Health to give restaurants sanitation grades and require them to publicly display their “report cards” garnered mixed reactions from operators. “Like everything else, it’s change and it’s something you worry about,” says Mike Savini, director of...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Panera Gets High Tech
Panera Bread took a step into the future with the rollout of $42 million worth of ordering technology, dubbed “Panera 2.0.” The chain expects to better its customer experience inside and out with iPad ordering kiosks, mobile and online ordering interfaces, and a feature that lets guests order at...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
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 beverage providers shake up tea product with new twists.
Reading the Tea Leaves
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...