Fast food restaurant incorporate more vegetarian items for healthy offerings.
Menu Innovations
Beef, pork, poultry, and seafood may be the staples of the limited-service restaurant industry, but non-meat items aren’t taking a back seat on the menu these days. Although vegetarians make up a small percentage of the American dining population, an increasing number of consumers are deciding to...
Quick service companies like Tim Hortons and Cold Stone cobrand their business.
Growth
Menu innovation remains one of the best ways a brand can stay fresh in consumers’ minds, and quick serves are taking product development to another level by partnering with other food brands to create new menu items. These partnerships have created some of the most successful product launches in...
Industry News
As consumers increasingly rely on smartphones and tablets, quick-serve operators are presented with an opportunity to enhance the customer experience by also going mobile. That’s especially true today with point-of-sale (POS) systems, says Jared Isaacman, CEO of Harbortouch, a merchant services...
Read Full Story // read more about: Point Of Sale
Fatburger quick service chain adapted sister brand in cobranded location.
Industry News
Several quick-service concepts have cobranded with other companies in hopes of leveraging the other brand’s assets, like marketing and menu. But Fatburger is doing something a little different in cobranded locations with its full-service sister brand Buffalo’s Café: It’s adapting much of the latter...
Quick service brands like Umami Burger growth with smartly executed plans.
Alan Philips: Trends to Watch
Umami Burger is a highly successful chain of burger joints founded in 2009 by Adam Fleischman. Having read about umami (the “fifth taste”) in food blogs and books—and as a fan of In-N-Out Burger—Fleischman thought he could successfully apply its principles to the classic American burger. He was...
Loyal customers spend 67 percent more at restaurants than new guests.
Outside Insights
Identifying, rewarding, and retaining your best customers is one of the hardest challenges for any restaurant. It’s both a marathon and a sprint, and with loyal customers spending 67 percent more than new ones, it’s a race you can’t afford to lose. The right loyalty program can help get more...
Read Full Story // read more about: Loyalty, Technology
Women in Foodservice
Though many women dream of striking out on their own in the foodservice industry, others envision working alongside their spouse or launching a new concept with the help of their siblings. For women looking to partner up in a restaurant brand, family members often make great allies: They know what...
Growth
After college graduation and an eight-month stint supervising the post–Hurricane Katrina cleanup, Justin Harris wasted little time in taking on the quick-service industry. Harris, like so many others in the field, signed on with Dickey’s Barbecue Pit without any prior ownership or operations...
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...
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...
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...
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...
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...
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...
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...