Quick service innovation turns to dessert and sweets day part.
Marc Halperin: Resident F&B Expert
As sensory experiences go—the ones we can write about in a respectable, professional publication, at least—it’s hard to top the consumption of sweets when it comes to absolute primal pleasure. “The moment sugar touches your mouth, a complex cascade of events is triggered involving taste, learning,...
Quick service brands create executive succession strategies to ease transition.
Human Resources
The chief executive officer is often the face of a brand. And when the time comes for a new leader to assume the role, experts say, an efficient succession plan can help establish a smooth transition and reassure employees that all is well with the brand. In its first-ever succession, Elevation...
The head chef of Nestle thinks health and nutrition will factor into dessert development.
Menu Innovations
What are some of the trends you’re seeing in the dessert space today? The smaller, bite-sized portions, or the flights or the samplers, are a trend in order for people to have portion control, to have variety, to try different things on the menu. I think some of the flavors that are still more...
Industry News
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...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
Fast Casual
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...
Quick service restaurants update dessert menu options to cater to customer demand.
Menu Innovations
Desserts have been part of the limited-service restaurant landscape for decades. Whether it’s cookies, cakes, pies, ice cream, or other goodies, consumers continue to seek these typically indulgent items to add to their meal or as a stand-alone treat. In recent years, operators have added numerous...
Quick service brands can use big data to plan strategic growth.
Outside Insights
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...
Quick service brands invest in employee incentives to keep turnover low.
Human Resources
Rich Hicks has reached the height of success in the restaurant industry, with his quick-service concepts being heralded with accolades and catapulting him into the spot of a top-ranked entrepreneur. And like so many other leaders in the business, his career began at the bottom, working as a...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
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...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...
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...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...