Industry News
As pizza concepts continue to saturate the market, it can be difficult for brands to stand out among their competitors. Posh Tomato, a family-owned concept based in Brooklyn, New York, has two distinguishing factors going for it: a crust even thinner than the standard Neapolitan and an exceptional...
QSR beef suppliers debate sustainable production to meet consumer demand.
Web Exclusive
On its face, the very notion of sustainable beef might seem like an oxymoron. How, after all, can something as environmentally intensive as beef production be used in the same sentence as sustainable? But now, a gathering of such disparate groups as cattlemen, retailers, beef processors, financial...
QSR brands grow business through franchise and corporate owned stores.
Franchising
Operations ran pretty smoothly when Jeff Osterfeld opened his first Penn Station East Coast Subs in 1985 in downtown Cincinnati, Ohio. Things got a little dicey after the company founder had opened three stores. He learned that if he was at one store, it would be fine—the food would come out...
Industry News
Napa, California, might be best known for its varietals, but an ambitious new “fast fine” concept has planted roots firmly in wine country. Since April, Heritage Eats has been serving up hyper-local, globally inspired fare. Its founders, Ben Koenig and Chef Jason Kupper, both worked at the fine-...
Industry News
While fast casuals and "build-your-own" brands continue to change the landscape of foodservice, progress seems to be stagnating on the aesthetic front. Bob Stoll, president of the build-your-own burger concept Cheeseburger Bobby’s, wanted to break away from the now-standard micas and granites of...
News and insights from last year in top QSR brands in restaurant industry.
Special Report
Read the Profiles Browse the Big Chart See The Contenders Segments Burger Sandwich Snack Mexican Pizza/Pasta Chicken Asian Seafood 1. McDonald’s The Golden Arches’ now-years-long slump has shifted from curious anomaly to serious quagmire, a challenge that company brass seem to grow more...
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Marc Halperin: Resident F&B Expert
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 quarry...
QSR brands release high tech signage and menu boards to illustrate nutritional information.
Outside Insights
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...
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.
Quick service restaurant operators learn best practices at annual NRA Show in Chicago.
Saturday, May 16Sunday, May 17Monday, May 18Tuesday, May 19Showcasing the NRAEF Each year, roughly 60,000 restaurant professionals descend on Chicago’s McCormick Place to learn, eat, drink, and talk shop.That event—the National Restaurant Association (NRA) Show—has become the
Quick service brands update their point of sales stations with technology advancements.
Sure, you may be able to accept credit cards on your smartphone.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
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.