Quick service brands invest in employee incentives to keep turnover low.
Story
Rich Hicks has reached the height of success in the restaurant industry, with his quick-service concepts being heralded with accolades and catapulting him into the spot of a top-ranked entrepreneur. And like so many other leaders in the business, his career began at the bottom, working as a...
Quick service restaurants debate adding all day breakfast hours.
Web Exclusive
While breakfast may not be the quick-service industry’s biggest daypart, there could be enough demand for breakfast foods to become a daylong staple. According to the National Restaurant Association’s (NRA) 2015 Restaurant Industry Forecast, seven out of 10 consumers say they want restaurants to...
Industry News
It’s the time of year when limited-time offers with a seafood slant start migrating onto menus. Quick-serve operators have long served fish sandwiches and other seafood specials during Lent, a six-week period between Ash Wednesday and Easter in which many consumers reduce their consumption of...
Industry News
A number of quick serves are rolling out limited-time seafood offers for Lent, but Carl’s Jr. and Hardee’s aim to raise the stakes with a new seafood item that is a bit saintly—and maybe a bit sinful. “We know that fish is a must-carry item during Lent so we typically have a fish sandwich product...
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Quick service restaurant franchisee makes loyal customers through grand opening celebrations.
Story
A 10-year franchisee of Moe’s Southwest Grill, Larry Wilson often turns his job into a party. For the last four years, each of his locations—he runs 12 Moe’s units in central New York and northeastern Pennsylvania, and has six more opening this year—has held monthly fundraisers to benefit local...
Upcoming quick service restaurant concepts avoid negative chain perception.
Competition
Asking how a chain and an independent restaurant differ may seem like a deceptively simple question, with the most obvious answer being that independents have one unit—or maybe two, according to an official definition from The NPD Group—while chains are larger in both size and scale. And though...
California quick service restaurant concept lets charities raise funds through pizzas.
Story
Charitable contributions and service have always been important to the management team at Milano Restaurants in Fresno, California. Executives hold seats on nonprofit organizations’ boards, while the operator of franchise brands such as Coney Island Grill and Me-n-Ed’s Pizzeria also sponsors...
Industry News
When it comes to limited-service Italian, pizza reigns supreme. Five-time James Beard Award finalist chef Gerard Craft believes he can change that with Porano Pasta + Gelato, a new fast-casual concept slated to open in downtown St. Louis this summer. “People haven’t done a lot of pasta because it’s...
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.