Industry News
The Mexican limited-service space might seem overcrowded with concepts, both old and new, but Levy Acquisition Corp. thought the category could still stand for some saturation. On Tuesday, the acquisition company that had been seeking a restaurant partner completed its merger with Del Taco....
Industry News
From the time Robert Ly could hold something in his hands, he was washing dishes at his family’s restaurant. Born to parents who had escaped communist Vietnam, he started his training in the restaurant world early, helping out at his parents’ side from the age of seven. By the time he was 14, he...
Industry News
For 15 years, The Long Room was a cozy tavern in Chicago’s Ravenswood community. Now the neighborhood bar is making strong strides into the food and coffee scene with an unusual service model. Within The Long Room, a concession window named Sidecar at LR will serve up breakfast, lunch, dinner, and...
Industry News
In the morning, Washington Redskins wide receiver Pierre Garcon is up early, training his mind and body to anticipate anything—be it a touchdown pass or an enormous defensive lineman. After practice, he continues to plan for what’s ahead—even beyond his football career. And while he still works on...
QSR brands can streamline their supply chain by enhancing the distribution system.
Outside Insights
Every restaurant company wants to grow. If you aren’t growing, you’re vanishing. To grow means that you are increasing same-store sales, increasing EBIDTA, or opening new locations. Growing your organization by opening new locations needs to be done strategically, especially from a supply chain...
QSR brands hire company financial officers with range of business skills.
Finance
Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist. And in recent years, the evolution of the CFO role has given brands...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Menu Innovations
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. The growth of salads on limited-service menus has fueled operators’ use of all types of raw foods, and there are an increasing...
Industry News
During an exclusive webinar earlier this week, chefs, operators, and industry researchers came together to discuss how to thoughtfully add Asian flair to restaurant menus across the industry. In the hour-long session, participants learned how to leverage the flavors, stunning visuals, and healthy...
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
Panera CEO Bill Moreton is charged with keeping up brand popularity.
On the evening of May 12, 2010, Bill Moreton and dozens of his Panera Bread colleagues celebrated the career of Ronald Shaich, the bakery-café’s cofounder, departing CEO, and ultimate visionary.
QSR leader McDonalds updates brand image and market strategy to stop sliding sales.
There’s one McDonald’s restructuring story that still hasn’t been told.I know it hasn’t been told, because it happens to be mine.While it might not seem that a rather silly, personal anecdote that’s more than half-a-century old can help in the complex restructuring of a
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.
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.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu