May 25, 2013
Ingredients & Dayparts
Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel. But, at its most basic level, it’s a tale of two industries....

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations
Denise Lee Yohn: QSR’s Marketing Guru
Everything Communication

Q: I've got a solid logo and look for my business, an ad campaign that works pretty reliably, and a good following on Facebook. What can I do to take my brand to the next level? A: Try this: Imagine your brand as a source of light. In an ideal world, the light of your brand would shine brightly and directly on your...

Read Full Story // read more about: Marketing, In the Store, Consumer Trends, Promotions
Industry News
Dole Unveils Winners of Fruit Flash Mob Contest

This past fall (August 30-December 31, 2012), Dole challenged schools nationwide to create videos that promote healthy eating and incorporate fruit consumption in a school foodservice setting. Packaged Foods LLC is pleased to announce the grand prize winner of this 2nd annual DOLE Fruit Flash Mob contest is Indian River High School...

Read Full Story // read more about: Healthy Menus, Food & Beverage, Promotions
Industry News
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation. The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh fruits and vegetables delivered daily to its...

Read Full Story // read more about: Corner Bakery Cafe, Breakfast, Competition, Consumer Trends, Menu Innovations, Fast Casual
Industry News
With Growth on the Brain, TCBY Refuses to Stand Still

Frozen-yogurt chain TCBY may be the category leader—ahead of brands like Pinkberry, Red Mango, and Menchie’s with nearly 18 percent market share, according to an October 2012 report from IBISWorld—but it refuses to get too comfortable in its place out front. In fact, following several major moves over the last few...

Read Full Story // read more about: TCBY, Design, Desserts, Menu Development, Franchising, Growth
Industry News
One in Four Adults Plans to Eat Out for Mother's Day

New research from the National Restaurant Association (NRA) shows that more than one-quarter of American adults will celebrate Mother’s Day by dining out, and nearly one in 10 will rely on restaurant takeout or delivery for their special Mother’s Day meal. Overall, the NRA projects that 80 million American adults will enjoy...

Read Full Story // read more about: Consumer Trends, Outside Insights
Industry News
Qdoba's Mango Salad LTO is Back

Qdoba Mexican Grill kicks off summer early with the return of its popular, limited-time Mango Salad. The Mango Salad will be available in all restaurants starting May 6, while supplies last. Qdoba’s Mango Salad features mango salsa, which is packed with a combination of mangos, cucumbers, and red bell peppers, served over a bed of...

Read Full Story // read more about: Qdoba, Healthy Menus, Menu Innovations
Executive Insights
Under the Wing

Early on in his career, Jim Amos, chairman and former CEO of Tasti D-Lite, would make it his mission to track down his mentor, a business leader who hated flying so much that he would drive his personal coach around the country to various meetings and engagements. “I would call his secretary and find out where he was, and I would...

Read Full Story // read more about: Jack in the Box, Tasti D-Lite, Human Resources
Small portions give customers control over health, values, and variety.
Menu Innovations
Small Portions a Big Idea

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner...

Read Full Story // read more about: Pei Wei, Qdoba, Starbucks, Taco Bell, Wendy's, White Castle, Wow Bao, Menu Development, Consumer Trends, Health, Ingredients & Dayparts
Restaurant operators learn valuable tips at restaurant industry's largest show.
Industry News
2013 NRA Show Guide
...
Read Full Story // read more about: Cosi, Competition, Growth
NRA CEO Dawn Sweeney helps protect restaurant operators interests.
Executive Insights
The Advocate

The most powerful woman in the restaurant industry isn’t intimidating, nor is she larger than life. She isn’t cold, tight-lipped, terse, or abrasive. She doesn’t talk down to you. She doesn’t double-book you and cancel at the last second.

Certainly one might expect...

Read Full Story // read more about: Healthy Menus, Competition, Women in Foodservice, Growth
Food production systems like hydroponics help restaurants use more local goods.
Ingredients & Dayparts
Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel.

But, at its most...

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations
Celebrity chef Bobby Flay provides strong example of smart restaurant growth.
Alan Philips: Trends to Watch
Be Like Bobby

My idea of “inclusive exclusivity” started in a boardroom many years ago in Atlantic City, New Jersey. I was making a presentation to a group of executives at the Borgata Hotel, Casino, & Spa to explain how they could import the feel of New York’s hottest nightclubs and...

Read Full Story // read more about: Bobby's Burger Palace, Burgers, Growth
Industry News
Dunkin' Donuts Grows Healthy Menu With Turkey Sausage

Helping guests greet the warm weather with more smart choices, Dunkin’ Donuts announced a permanent addition to its DDSMART menu: the Turkey Sausage Breakfast Sandwich.

A breakfast sandwich option under 400 calories, the new sandwich features a fried egg topped with turkey sausage...

Read Full Story // read more about: Dunkin' Donuts, Breakfast, Healthy Menus, Menu Development, Sandwiches
Industry News
Offering Value Isn't Enough; Taco Bell Wants to Redefine It

It may seem like a lofty goal, but Taco Bell is dead set on not only redefining value at the quick-service level, but also delivering it to consumers in a variety of ways.

Specifically, the brand is focusing on four key areas: the low- and high-price end of the menu, new menus and...

Read Full Story // read more about: Taco Bell, Menu Development, Executive Insights, Promotions
Low calorie menu options boost quick service restaurant sales.
Health
Slimmer Items, Hefty Sales

The lower the calorie counts in restaurant menu items, the better for business, according to recent research by public policy research organization Hudson Institute.

The report analyzed 21 of the nation’s largest restaurant chains, including quick-service brands like McDonald’...

Read Full Story // read more about: Healthy Menus, Consumer Trends, Menu Innovations, Ingredients & Dayparts
McAlisters Deli franchisee says casual dining experience helps in quick service.
Sandwiches
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

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Operators must protect their quick serve business from credit card fraud.
Point Of Sale
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

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Women leaders like Flatbread Grill's owners successfully launch new brands.
Back of House
Cleared for Launch

Starting any business can be a difficult prospect, but in an industry where men have historically outnumbered women, the roadblocks to doing so can be even more challenging when you’re female.

For many female foodservice entrepreneurs, being taken seriously as a business owner is...

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Superfoods like whole grains and oatmeal offer healthy menu alternative.
Healthy Menus
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

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Fast casual brands attract customers with alcoholic beverage programs
Beverage
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

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Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Finance
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

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Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Breakfast
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

See More
The Boston Fire Department was treated to free meals at Firehouse Subs.
Charitable Giving
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

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Industry News
HMSHost Gets Nominated for Operator Innovation Awards

Global restaurateur HMSHosthas been selected as a finalist for the National Restaurant Association’s (NRA) 2013 Operator Innovations Awards.

HMSHost is one of three finalists in both the food safety and the menu development categories vying for a chance at being named the top innovator in each category, and potentially the overall Innovator of the Year.

The NRA is the leading restaurant industry organization in the United States, and this is the second consecutive year for the Operator Innovations Awards.

Read Full Story // read more about: Food & Beverage, Menu Innovations, Women in Foodservice
Industry News
With Unprecedented Growth, WFF Launches New Campaign

The foodservice industry is expected to have its fourth straight year of growth, reaching sales in excess of $660 billion, according to the NRA Industry Forecast. The results of this growth are seen every day in headlines—the pressure for innovation, mergers and acquisitions, the struggle for talent recruitment and retention. These forces are what Women’s Foodservice Forum (WFF), a leadership development organization, attributes to its unprecedented demand and what provides the basis of its latest campaign.

Read Full Story // read more about: Women in Foodservice, Human Resources
Industry News
Concessions Int'l Names New VP of Business Development

Atlanta-based Concessions International (CI), a leading foodservice concessionaire with operations in airports across the United States,announced the promotion of LeMonica Hakeem to vice president of business development.

Hakeem has worked in a variety of roles within CI and sister company HJ Russell & Company over the past 12 years, most recently as interim director of business development.

She was instrumental in CI being awarded its Atlanta airport contract and three additional locations in its Denver and Dallas/Fort Worth operations.

Read Full Story // read more about: Women in Foodservice, Human Resources
Industry News
Women's Foodservice Forum Returns to White House

Women’s Foodservice Forum (WFF) returns to the White House to honor extraordinary women veterans who are making a difference in communities across the country. The event is part of the White House Champions of Change, which brings individuals to the White House to share their ideas for winning the future. 

Read Full Story // read more about: Operations, Women in Foodservice
Industry News
Starbucks Recruits Sharon Rothstein as Global CMO

Starbucks Coffee Company announced it has appointed Sharon Rothstein as global chief marketing officer.

Rothstein was previously senior vice president of marketing at innovative specialty beauty retailer Sephora.

Read Full Story // read more about: Starbucks, Beverage, Marketing, Women in Foodservice, Human Resources
Industry News
Cintas Partner Receives RFMA's Vendor of the Year Award

Cintas Corporation, a leader in fire-protection services, announced that Annaji Sailer, a Cintas employee-partner, has received the prestigious “Vendor of the Year” award from the Restaurant Facility Management Association (RFMA).

Sailer works for Dunnwell, a division of Cintas Fire Protection, and has been a RFMA member for nearly five years, dedicating herself to advancing the restaurant facility management profession and women within the industry.

Read Full Story // read more about: Women in Foodservice
Women in Foodservice
Tap Into the Network

More women enter the foodservice industry every year, and they’re being met with a growing wealth of experience and support from which they can draw. A number of networking and leadership development groups have taken on the task of providing stronger gender diversity at all levels of the industry, and are ensuring that more growth opportunities exist for women.

Read Full Story // read more about: Dairy Queen, Meatheads, Wendy's, Growth, Human Resources
Industry News
WFF Partners Up with People Report

 

Read Full Story // read more about: Operations, Consumer Trends, Women in Foodservice, Technology