Quick service concept operators serve new pasta and noodle menu items.
Menu Innovations
They’re made with just flour and water, but mixing these simple ingredients has created one of the world’s most popular foods. Noodles, from Italian pasta to all-American macaroni and cheese, and from Asian wheat or rice flour versions to those used for chicken noodle soup, are on the menus at...
Fast food restaurant operators can innovate menu items through pasta and noodle dishes.
Menu Innovations
What makes a really good noodle?  Pasta is an incredibly simple food—just wheat and water. So the quality and type of wheat are critical for the al dente texture and durability, as well as the flavor. At Barilla, we use hard durum semolina, sourcing the best from North America and all over the...
Quick service restaurant brand Pal's donates money to projects in home town.
Charitable Giving
Fred “Pal” Barger has done a lot for his hometown of Kingsport, Tennessee. The founder of the quick-service chain Pal’s Sudden Service recently donated more than $1 million to help build an athletic field house and scoreboard for his alma mater Dobyns-Bennett High School; to erect an automotive...
Quick service companies saw stocks fall in 2014 but could rebound with Shake Shack IPO.
Industry News
After outperforming Wall Street the past few years, the stock prices of restaurant companies with quick-service concepts finished a bit worse than the overall market in 2014. Slightly more than half of limited-service dining companies’ stocks were bested by the Standard & Poor’s 500 index last...
Quick service restaurant operators offer new noodle and pasta recipes.
Marc Halperin: Resident F&B Expert
Inexpensive. Nutritious. Filling. Easy to prepare. Easily transported. Delicious hot, cold, or at room temperature. Storable for years. Other than noodles and pasta, the number of foods that meet all of these criteria is … well, zero, by my count. Perhaps that’s why these endlessly versatile...
Quick service restaurant operators can survey equipment options at NAFEM Show.
In the Store
THE Q&A We spoke with officials at the North American Association of Food Equipment Manufacturers about what attendees can expect from this year’s event. What is the purpose of the NAFEM Show? The NAFEM Show features foodservice equipment and supplies from 500-plus manufacturers. At the show,...
Outside Insights
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Legendary Texas based quick service restaurant Frenchys looks to grow.
Industry News
Every city has its hole-in-the wall spots that locals and foodies swear by. In Houston, family-owned Frenchy’s Chicken is on that list. The 46-year-old chicken brand’s Scott Street location is an institution. Its Creole-seasoned chicken is a “best of” winner in several publications year after year...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
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...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
Quick service brands can use big data to plan strategic growth.
Data: The Most Important Ingredient
Selling food for profit dates back to the evolution of human society itself: from outside eateries in ancient Rome and China to the evolution of fine dining in France to the mushrooming of the fast-food industry, drive thru, and takeaway inns in the last decade. Restaurants have changed along with...