Industry News
It’s quite possible you’re not aware of all that you’ve already missed this summer—from National Quiche Lorraine Day on May 20 to National Dry Martini Day on June 19. But don’t worry; you can make up for it by celebrating both of the culinary items (macaroni and Grand Marnier) highlighted for...
Health and nutrition fast casual innovates menu items for diet seekers.
Emerging Concepts
LYFE Kitchen cofounder and chief brand officer Mike Donahue says the growing concept offers convenient, affordable, great-tasting food that just happens to be healthy. “I don’t lead with the ‘H’ word,” he says. “People interested in healthy eating will find us.” But the “H” word is what sets LYFE...
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...
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 launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
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.
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.