Wolfgang Puck Express was one of the first fast casual brands run by a fine-dining chef.
Web Exclusive
When Wolfgang Puck opened his first Wolfgang Puck Express in San Francisco’s Union Square Macy’s in 1991, the James Beard Award–winning chef redefined what guests could expect from a quick, takeout meal. Now, with the rollout of three new fast-casual concepts, Puck, who many consider a fast-casual...
Health and wellness restaurant CEO shares his history in starting nutritious brand.
Start to Finish: What Inspires Execs
I worked in the fashion business, so I became super focused and super aware of the importance of health and wellness and looking great in front of cameras through my first job out of college. And I basically surrounded myself with a bunch of these mom-and-pop delis in Manhattan that were catering...
Health and wellness are at center of Washington DC based salad concept Sweetgreen.
Charitable Giving
The classroom isn’t just for learning the A, B, Cs and 1, 2, 3s—more kids these days are also introduced to concepts like nutrition, the environment, and sustainability thanks to a crop of new partnerships between limited-service restaurants and public schools. Fast-casual concept Sweetgreen is one...
Quick service brands honor history with deals and promotions.
Growth
From a 95-year-old fast-food founding father to a five-year-old upstart, several quick-serve brands celebrate important anniversaries this year. While some have been modest in their celebrations, others are throwing company-wide bashes and passing on savings to guests through promotional deals. A...
Word of mouth advertising from quick service restaurants leverages powerful people.
Denise Lee Yohn: QSR's Marketing Guru
Q: Your last column recommended putting a priority on influencers to spark word-of-mouth marketing. Can you explain more about how to use influencers? A: Sure, let’s start by clarifying who influencers are not. Influencers are not brand ambassadors. Brand ambassadors are usually customers or...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Web Exclusive
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Industry News
Johnny Rockets can now support two out of three characteristics of "Diners, Drive-Ins, and Dives." The full-service concept announced this week that it will spin-off its Americana brand with four quick-service prototypes, from a standalone drive-thru unit and drive-in accompaniment to a pop-up shop...
Quick service restaurant brands hire workers by the season to cover busy times.
Human Resources
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
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.
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.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu