Industry News
Celebrity chef Spike Mendelsohn wants to bring customers the good stuff. The former Top Chef contestant is prepared to franchise his family’s fast-casual burger concept, Good Stuff Eatery. Opened in July 2008 on Capitol Hill in Washington, D.C., the original Good Stuff Eatery took about a year to...
Industry News
More details on Fazoli’s new fast-casual concept were revealed at an event for The Shops at Canton Crossing in Baltimore earlier this week. The Italian quick serve announced that the new brand will be called Venti-Tre, and Fazoli’s CEO Carl Howard hopes the first unit will open its doors in March...
U.S. cities like Dallas provide fast food operators with resources to grow.
Growth
When it comes to business, everyone wants to be in the middle of the action, which is why quick-serve brands like Shake Shack, Fatburger, and McDonald's establish their corporate headquarters in big cities like New York, Los Angeles, and Chicago, respectively. But not every brand can—or wants to—...
Chipotle builds awareness for food responsibility through its Cultivate festival
Promotions
Consumers are bombarded with advertisements every day, from commercials during their favorite TV shows to sponsored Facebook ads on their newsfeed. Rather than getting lost in the shuffle, limited-service brands are looking to a new approach to marketing to increase their brand awareness and build...
Arby's leverages employees suggestions for new menu development.
Menu Innovations
Too many cooks in the kitchen? Not at Arby’s, where a new product-development program means the more ideas, the tastier. The product-idea program, dubbed “Hey Chef Neville!,” was developed as a way for restaurant teams and corporate employees to submit new menu ideas to Arby’s culinary team, helmed...
Sbarro is rolling out a new fast casual prototype with more premium menu items.
Industry News
As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement. Sbarro will open its first Pizza Cucinova restaurant next week in a strip at Columbus, Ohio’s popular shopping center, Easton. The concept’s second and third units...
Flippin' Pizza growing quick-service franchise through staple menu item.
Emerging Concepts
In a world of novel-length menus and menuboards that fill entire walls, Flippin’ Pizza stands out for the simplicity of its offerings. Customers choose their sauce preference: white or red. There’s only one crust option, and whole pies come in an 18-inch size only. Pizza can be ordered by the slice...
Restaurant CEOs leverage coporate team to build powerful brand experiences.
Executive Insights
Every successful brand relies not only on its leader to craft and execute a winning brand strategy, but also on its executive team members to keep the concept running smoothly. A savvy CEO understands that his or her fellow C-suite members must consistently be inspired to be the highest-quality,...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
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 operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...