Limited service restaurant chain Luke's Lobster serves premium food at high price point.
Special Report
For many brands, the startup years are full of operational struggles, sourcing issues, and slow, if any, growth. But that hasn’t been the case for New York–based Luke’s Lobster, a concept that’s cornered its own niche within the fast-casual industry in five short years. In the last half decade,...
Quick service pricing structures soften blow of sticker shock.
Competition
Prices for commodities such as beef, pork, poultry, and coffee are on the rise, and more operators expect to pass the cost to customers, industry reports suggest. And while getting guests to accept a price hike can be challenging, experts say it’s possible with menu and marketing tweaks....
Fast food brands swap bread for innovative sandwich holders.
Menu Innovations
The quick-service industry isn’t quite what it used to be. Gone are the days when a simple roll or slices of white bread sufficed as carriers for a burger or sandwich. These days, with innovation required in an increasingly competitive field, sandwich carriers ranging from doughnuts and lettuce to...
Quick service restaurant concept sells made to order nutritional dishes.
Emerging Concepts
Until Tossed’s creators brought chef-inspired salads to New York City in 1998, a fast-casual salad meant iceberg lettuce and a few hard tomato slices prepackaged in a clear plastic box and refrigerated. But at Tossed, salads are made fresh to order, and guests can design their own from a...
Outside Insights
Social media restaurant communities are littered with conversations revolving around one of the most costly and frustrating elements of the business: employee turnover. Every LinkedIn group, Google+ community, and Facebook page dedicated to the industry sees its share of questions and answers as to...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Web Exclusive
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
Quick service restaurant brands snap cool photos of food options to promote to customers.
Promotions
They say a picture paints a thousand words. But it can also tempt the appetites of millions of hungry customers, which is why quick-serve restaurants spend a great deal of time, money, and effort to ensure their menuboards and promotional materials have images that resonate with their customers....
Outside Insights
First, Taco Bell turned the burrito on its side with the launch of a new breakfast menu, and now, traditional morning daypart chains Dunkin’ Donuts and Starbucks are looking to extend their bite to the much-larger lunch slice. Although Dunkin’ has been after the coffee-drinking market that makes up...
Quick service owners and franchisees need to negotiate who owns historical data.
Are you shopping for new restaurant performance management solutions? Whatever your reasons or your needs are, before you start shopping, you will want to give some thought to who owns your historical data.
QSR brands grow business through franchise and corporate owned stores.
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.
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
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 celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
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.