Quick serves can expand side dish options by looking beyond the fried potato.
Marc Halperin: Resident F&B Expert
The composition of the modern American meal is pretty well established. The main dish/side dish/beverage/dessert formula hasn’t changed appreciably in eons, and though occasional upstarts surface to challenge this sequence from time to time (think small plates, one-pot meals, sharing menus, and...
Industry News
The year 2013 was a busy one for quick-service restaurant operators. Innovative new brands ranging from ethnic concepts to pizza fast casuals gobbled up more market share as traditional companies like McDonald’s struggled to find consistency. Legal issues such as health care and wage debates busied...
Industry News
Step into the former Caribou Coffee unit in Olde Raleigh, North Carolina, and you’ll catch a whiff of something unexpected: the scent of fresh-baked bagels and muffins. ­That’s because the Duraleigh Road location is now home to a Caribou and a Bruegger’s in one cobranded space. While the two brands...
Fast food chains reinvent fried side dishes.
Menu Innovations
Despite their name, french fries are as American as the 4th of July and are a mainstay in the quick-service universe. Fries are the most popular side item at U.S. limited-service eateries, outpacing others by a wide margin, according to various menu-monitoring reports. But other fried sides are now...
Understanding the two types of people in the world.
Alan Philips: Trends to Watch
The scenario plays out something like this: I am sitting at home on a Sunday evening, talking with my beautiful wife, when suddenly I get inspired. My brain has had the weekend to relax, the caffeine level in my bloodstream is at its weekly low, and I’ve just gotten out of a long shower. It’s the...
Quick service restaurant brands like Pizza Fusion expand idea of green operation
Sustainability
When Arianne Bennett opened the Amsterdam Falafelshop in Washington, D.C., in 2004, she had some ambitious sustainability aims: green products, solar power, composting, community dumpsters. She had a vision of creating her own eco-friendly utopia in a world only then beginning to ride the...
Quick serve concept Teddy's Bigger Burgers serves up premium burgers in Hawaii.
Emerging Concepts
Most U.S. mainland residents have never been to a Teddy’s Bigger Burgers; those who have probably visited while on vacation. But that may soon change, as the Hawaii-based burger joint now has two mainland units and is poised for additional growth. After the first Teddy’s opened in Honolulu in 1998...
Burger chain franchisees use community involvement to earn loyal customers.
Franchising
Jim Pagano knows what it takes to run a successful business venture, having previously worked in electrical product manufacturing in Asia and in home-furnishing stores. He and his business partner, Henry Talerico, recently took their expertise into the quick-service space and now own a BurgerFi in...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
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...
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...
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...
Unusual quick service restaurant units locate in high traffic customer locations like casinos.
Uncommon Ground
A cruise ship on the Rhine River in Germany. The FBI headquarters in Washington, D.C. A Toys“R”Us in Manhattan. The Camp Pendleton military base near San Diego. Where moving people are, quick-service restaurants want to be, a reality that continues shaping the rapid and aggressive evolution of the...
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...
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...