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Hundreds of Chipotle restaurants aren’t selling carnitas for the third straight week after the fast-casual chain suspended one of its pork suppliers for violating animal welfare standards. While opting to uphold the company’s standards could prove beneficial for consumer loyalty, the shortage...
Quick service restaurant companies grow in small American cities with hungry population.
Growth
The fast-casual renaissance that has taken over the restaurant industry in the last decade has lately infused excitement and momentum into the broader limited-service sector. Market research firm Mintel found that sales at fast-casual restaurants grew 10.5 percent last year, compared with 6.1...
Upstart Canadian quick service franchise expands in US markets.
Story
Wok Box Fresh Asian Kitchen is bringing the cuisine of 10 different countries—Thailand, Malaysia, Mongolia, Singapore, Korea, China, Japan, India, Cambodia, and Vietnam—to a growing number of U.S. regions. Wok Box first opened in Edmonton, Alberta, slightly more than a decade ago. The concept...
Read Full Story // read more about: Judy Kneiszel, Wok Box
Gigi Butler of quick service restaurant concept Gigis Cupcakes started cleaning houses in Nashville.
Start to Finish: What Inspires Execs
I never saw myself baking full-time. It was always in my family—my great-grandmother, my great-aunts, grandmother, my own mother, etc. I was taught at an early age how to bake a cake, and it became a part of our family’s culture. Outside of the home kitchen growing up, I had little exposure to a...
Industry News
Dig Inn Seasonal Market, a fast-casual, farm-to-counter concept based in New York City, received $15 million in funding to explore markets outside the city and to build its supply-chain infrastructure. The restaurant’s founder, Adam Eskin, says expanding its 10-unit operation to new East Coast...
Read Full Story // read more about: Dig Inn
Quick service restaurant companies explore new US markets for expansion.
Special Report
The South has risen. With 20 entries on QSR’s Growth 40 report, an annual listing of the 40 U.S. markets best positioned for quick-service restaurant expansion, the South’s dominance shines from Florida to Texas and up to the Mason-Dixon line in markets big and small. “The South is really driven by...
Quick service concept operators serve new pasta and noodle menu items.
Menu Innovations
They’re made with just flour and water, but mixing these simple ingredients has created one of the world’s most popular foods. Noodles, from Italian pasta to all-American macaroni and cheese, and from Asian wheat or rice flour versions to those used for chicken noodle soup, are on the menus at...
Fast food restaurant operators can innovate menu items through pasta and noodle dishes.
Menu Innovations
What makes a really good noodle?  Pasta is an incredibly simple food—just wheat and water. So the quality and type of wheat are critical for the al dente texture and durability, as well as the flavor. At Barilla, we use hard durum semolina, sourcing the best from North America and all over the...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Quick service restaurants online presence extends beyond just social media.
Q: I'm thinking about updating my website soon. Anything I should know for that process? A: With social media and mobile being so prominent in the marketing landscape these days, many people have stopped tending to their websites.
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e
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