Quick service restaurant entrepreneurs develop new concepts in incubators.
Growth
When Tom Ferguson wanted to develop a burger food truck, he had a few advantages. By working out of his existing facility at Durham Catering Co. in Durham, North Carolina, he had ready access to a kitchen, staff, and equipment. It’s the same way he tested a now-shelved pasta concept and then...
Quick service chains innovate in supply chain operation to enhance food offerings.
Ingredients & Dayparts
Question James Cascone, co-leader of the Deloitte Center for the Global Food Value Chain, about trends affecting today’s quick-service supply chain, and he will offer a litany: rapidly changing consumer preferences, global pressures, menu labeling, infrastructure and transportation issues, the rise...
Expanding quick service restaurant concept has football as core theme.
Emerging Concepts
Billy Sims says more people recognize him these days for his restaurants than for being a Heisman Trophy winner, which proves he’s more than just the name behind the Billy Sims BBQ chain. “I get around to a lot of the stores, and I’ve done a lot of TV commercials,” Sims says. “People come up to me...
Industry News
After years of steady growth, Krispy Kreme has ramped up its expansion. In February, the doughnut purveyor opened its 1,000th location in Kansas City, Kansas. Before the calendar year is up, it plans to open in six to eight new countries, mostly concentrated in the Asia-Pacific and Latin American...
Quick service chains share story of food supply sources and farms.
Web Exclusive
When Technomic released a study last year that researched transparency in the supply chain, Garden Fresh Restaurant Corporation CEO John Morberg took the data seriously. The study found that most consumers want restaurants to be more transparent about ingredients, and Morberg knew customers at...
Quick service brands offer transparent business models to meet customer trends.
Denise Lee Yohn: QSR's Marketing Guru
Q:McDonald’s seems to be the latest in a trend of companies promoting greater transparency about their food. Is it true customers expect to know everything? And, if so, how do I respond? A: Transparency is indeed an important and growing trend in many industries today. In fast food, perhaps the...
Industry News
Pairing Colombia-sourced espresso with a cold-pressed carrot-pineapple juice may sound counterintuitive, but for Verve Coffee Roasters, the combination was a no-brainer. The Los Angeles–based operator partnered with another local quick serve, Juice Served Here, to open a 1,600-square-foot combo...
Fast food restaurant companies innovate supply around farm drought conditions.
Sustainability
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...
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 celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
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.
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 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.
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.