May 24, 2013
Health

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’s, Wendy’s, and Burger King. It found that...

Industry News

Perkins Restaurant & Bakery announced a remodeling initiative that will be seeded in more than 20 corporate locations during the first half of 2013, with franchise restaurants to follow shortly thereafter.  The culmination of extensive research conducted across the country, Perkins remodelpackage—developed by...

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Industry News

Rita’s Italian Ice, the nation’s largest Italian Ice concept with more than 625 outlets in 20 states, announced tit has partnered with STARBURST on Rita’s newest Ice flavor.  STARBURST Strawberry Ice will be available for a limited time at all open Rita’s Ice outlets through Tuesday, May 21, 2013.  ...

Industry News

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 promotions, and limited-time offers, said Chris Brandt,...

Executive Insights

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 such a person to be and do any number of those...

Franchising

Paul Hironimus turned 80 years old in January. Like so many other franchisees, Hironimus, a Long Beach City College graduate, began his professional career outside the quick-service industry, serving as a draftsman in Los Angeles. Nine years after graduating, in the early ’60s, Hironimus took an interest in Wienerschnitzel, which...

Promotions

Panera Bread’s “Live Consciously, Eat Deliciously” platform, which launched in late February after nearly a year of testing and research, is a first for the brand. Rather than touting Panera’s products, it focuses on the concept’s philosophy. “We really wanted to talk more about why we exist as a...

Industry News

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, just one mile away from the first blast, were...

Corner Bakery's new menu items use fresh ingredients to offer premium quality.
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...

Women leaders like Flatbread Grill's owners successfully launch new brands.
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...

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

Superfoods like whole grains and oatmeal offer healthy menu alternative.
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...

McAlisters Deli franchisee says casual dining experience helps in quick service.
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....

The Boston Fire Department was treated to free meals at Firehouse Subs.
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...

Fast casual brands attract customers with alcoholic beverage programs
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...

Operators must protect their quick serve business from credit card fraud.
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...

 
Industry News

Residents of Danville, California, now have a new go-to, deli-inspired restaurant serving up big, made-to-order sandwiches stuffed with the freshest ingredients.

Togo’s Eateries, Inc., a “West Coast Original” since 1971, announced the opening of its newest restaurant located in the Town and Country Plaza in Danville.

Industry News

Zaxby’s announces an “indescribably good” promotion of Stephanie P. Gamble (née Struble) to vice president of brand development for Zaxby’s Franchising, Inc. (ZFI). Gamble has played an integral role in the development of many of Zaxby’s award-winning signature menu items that have added to the brand’s success. In her newly appointed position, Gamble will oversee the strategies and developments of the menu, systems, and applications of the Zaxby’s brand.

Industry News

New officers were elected by the Board of Directors of the International Foodservice Editorial Conference (IFEC) during the association’s annual conference in Nashville, Tennessee, November 5-7. Officers serve one-year terms.

Industry News

Food News Media, publisher of QSR magazine and the newly introduced FSR magazine, which covers the full-service restaurant sector, will roll out its “Year of Women in Foodservice” initiative across both brands in 2013. Ellen Koteff, special projects editor of Food News Media, will serve as ambassador for this program.

The new platform will feature women in all aspects of foodservice: executive ranks, middle management, owner/operators, franchisees, and front and back of the house, as well as from the supplier community.

Industry News

Haliburton International Foods Inc., and its Select Store Brands division, a leading manufacturer of food products, announces the hiring of Shirley Li as research and development project manager. Shirley has enjoyed a successful career in cross-functional food product and process development with more than 20 years of proven success in creating innovative food products. Shirley has worked most recently for such well-known companies as Ventura Foods, Dunkin Brands, Allied Domecq, and Baskin Robbins.

Industry News

Blaze Pizza, a pioneer in the fast-casual artisan pizza category, announces the appointment of Carolyne Canady as vice president of franchise sales. In this role, Canady is responsible for franchise recruitment and developing and implementing expansion plans, including bringing Blaze Pizza franchises to major markets such as Los Angeles, Boston, Miami, and San Francisco.

Franchising

This is not the 1950s. Women aren’t confined to the home, cooking, cleaning, and caring for the kids (unless they want to, of course), nor can they only find work as secretaries in a male-dominated corporate world. No, today, women have power: They can balance work and family life; they can excel in any profession; and, just like men, they can own their own businesses.

Franchising

After working for more than 12 years in multiple departments of the Smoothie King corporate office, Rose Kuhnau made her franchising debut in 2000, purchasing her first Smoothie King unit in New Orleans.

Today, Kuhnau owns four units in the Big Easy’s metropolitan area, helping to grow a brand that was started by her father. She was recently named one of the “Most Improved Franchisees” after transforming one unit and increasing sales by $250,000 in its first year.