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...
Burger chain Shake Shack sees phenomenal growth from commitment to product and charity.
Outside Insights
No doubt you’ve heard about Shake Shack’s successful IPO and its $1.7 billion valuation. The burger stand that started in New York’s Madison Square Park and now has locations in places like Moscow, Istanbul, and Dubai has had a very big year. What you may not have heard is the equally big news the...
Quick service brand CEO strives to improve his restaurant operation.
Start to Finish: What Inspires Execs
Before the burrito was big, both in size and popularity, I remember my friends and I always going to get Mexican cuisine in Chicago. We would seek out places around the city, even going to more nontraditional areas around town, but we loved it; the more authentic, the better. I remember thinking...
Quick service restaurants relaunch to build franchising program.
Web Exclusive
Companies have good reasons for acquiring franchise brands. Often they see potential in a brand and hope to use their own resources to build it into a national contender. Many brands, though, need a healthy dose of TLC after acquisition. And some companies have found that a good rebranding can...
Industry News
In the restaurant industry, 60 percent of frontline managers are women. From the perspective of the Women’s Foodservice Forum (WFF), the figure signifies considerable progress since the organization was founded in 1989. Moving up the corporate ladder, only 15 percent of women hold leadership roles...
Quick service brands add sustainable seafood items to fight ocean climate change.
Special Report
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
Industry News
This month soft-serve monarch Dairy Queen turns 75. At its 10th anniversary, the company boasted more than 1,000 open and planned stores. Today, Dairy Queen counts more than 6,000 locations across 20 countries. At a time when many established brands are struggling with an identity crisis, Dairy...
North Carolina fast food concept serves fancy and high quality hot dogs.
Emerging Concepts
At JJ’s Red Hots in Charlotte, North Carolina, the hot dog is big business. The two-year-old eatery in the historic Dilworth neighborhood serves up hundreds of charbroiled Sahlen’s smokehouse dogs on toasted potato rolls daily. While customers can build their own creations, JJ’s menu features a...
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Fast food restaurant employees across the country are protesting wages.
Employee wages have perhaps never been as much of a hot-button issue in the quick-service industry as they are today. Labor unions are trying to organize workers to fight for better wages, and fast-food employees have been striking in several cities across the U.S.
When it comes to ice, the Food and Drug Administration is crystal clear: Ice is considered a food—and it must be as safe as drinking water.
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.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
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.