Women in Foodservice
Though many women dream of striking out on their own in the foodservice industry, others envision working alongside their spouse or launching a new concept with the help of their siblings. For women looking to partner up in a restaurant brand, family members often make great allies: They know what...
Growth
After college graduation and an eight-month stint supervising the post–Hurricane Katrina cleanup, Justin Harris wasted little time in taking on the quick-service industry. Harris, like so many others in the field, signed on with Dickey’s Barbecue Pit without any prior ownership or operations...
Healthy Denver based fast casual offers fresh instead of processed ingredients.
Emerging Concepts
When Patrick Fox opened Cava Greens in 2002, he fashioned it to be the anti–quick serve. The food court–based eatery inside Denver’s 56-story Republic Plaza dishes up custom, hand-tossed salads alongside a range of fresh and natural offerings. The store resists processed foods in favor of dozens of...
Quick service brands like Tropical Smoothie Cafe move to college real estate.
Growth
Millennials. Ever heard of ’em? Of course you have. Millennials are all anyone in foodservice can talk about right now, the crème de la crème of today’s coveted customer demographics. Depending on whom you ask, they might be 20 years old or they might be 35 years old; studies vary on what, exactly...
Some quick service chief executives also double as brand franchisees.
Executive Insights
Quick-serve leaders have a lot of their plate, whether it’s finding ways to boost the brand’s growth or looking out for all of the people and operators in their care. Still, for some CEOs, running the company isn’t the only thing they’re concerned about; they’re also focused on making their own...
Food trucks present a threat to traditional quick service restaurants.
Competition
Competition is fierce in the restaurant industry, and quick serves are facing yet another threat in the fight for share of stomach. A recent study from the NPD Group, a global information company, revealed that when consumers opt for a food-truck visit, it often replaces a visit that otherwise...
Industry News
Somewhere between the Wild West of quick serves and fast casuals and the frontier of full-service dining lies a middle ground occupied by family-style hybrids. Two such concepts, longtime American staples Bonanza and Ponderosa, are stampeding ahead of the rest by revitalizing their brands to remain...
Fast food brands are using marketing, staffing, and menu items to boost traffic.
Industry News
It comes as no surprise that the holiday season rakes in big bucks for retailers. They hauled in nearly $580 billion in 2012 alone, according to the National Retail Federation. But shopping centers and big-box retailers won’t be the only businesses to cash in this holiday season, as quick serves...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
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...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service brands innovate soda beverage menus to differentiate product mix.
Putting Some Pop in Soda
Soda sales aren’t exactly bubbling at restaurants these days. In fact, they’ve been declining for years. Despite that, there’s fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their...