Industry News
A bagel and a smoothie might not seem like a natural pairing, but Bruegger’s Bagels and Jamba Juice are looking to build a relationship that benefits both brands. “We had done some cobranding with Caribou in the past [and] what we learned was that the power of two really good brands can make an...
Industry News
Diners will have to wait until the end of 2016 to find calorie labels on all chain restaurant menus. The Food and Drug Administration (FDA) says that restaurants and other establishments will now have until December 1, 2016, to comply with federal menu labeling rules—one year beyond the original...
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QSR icon Roy Rogers back from the dead with new owners and growth strategy.
Web Exclusive
Most Millennials wouldn’t know Roy Rogers, the iconic Western movie star, from a cowboy’s tin of beans. That’s utterly irrelevant to Roy Rogers, the Frederick Maryland–based quick-service chain that’s making a steady turnaround in a serious bid for 21st century relevance. Never mind that even...
Start up technology entrepreneurs use disruption method to change restaurant industry.
Guest Experience
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry. As vice presidents of customer relationship management and product development, respectively, the two were often burning the midnight oil and coming upon the same...
QSR franchisee uses tips from government work to turn restaurants around.
Franchising
Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD). With a degree in international security and conflict resolution from San Diego State University, de Vera investigated financial fraud. She spent four...
Industry News
It’s finally happening—through a collaboration between the frozen yogurt shop Pinkberry and the delivery service Postmates, frozen yogurt is now available for delivery. After years of optimizing its products for travel in the catering business, Pinkberry has become the first in its category to...
AOL founder and investor Steve Case bets on upstart fast casuals like Sweetgreen.
Guest Experience
Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice. Like many tech innovators, he sees great potential to “disrupt” the system through technology and a tech mindset. Case serves as chairman and CEO of the...
Industry News
Neville Craw had not been on a bicycle since high school, but it did not deter him from pedaling 300 miles in three days between Santa Barbara and San Diego, California. The Arby’s chef was part of Chefs Cycle, a charity program under the larger No Kid Hungry initiative, which seeks to end...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
QSR concepts in California use action sports to connect with communities.
In the 1990s, “Skateboarding is not a crime” was a popular sticker slogan demonstrating opposition to local ordinances that banned skateboarding in public places.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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
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.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.