Brands are applying the fast casual model to modernize Italian cuisine.
Industry News
Modern Italian cuisine is the next big thing in fast casual. Or at least, that’s what some major quick-service operators are banking on. Fazoli’s and Sbarro each plan to debut a fast-casual Italian concept in the near future, following in the footsteps of successful regional brands fusing popular...
Read Full Story // read more about: Sbarro, Fazoli's, Piada, Italio
Menu management service Locu lets brands update their menus on Yelp instantly.
Technology
In today’s social world, customers expect the information they need and want within seconds. That’s why menu management service Locu is partnering with Yelp to let restaurants distribute and update their menus, daily specials, and photos on Yelp in real time. “Our goal at Locu is to help local...
Read Full Story // read more about: Ordering, Operations
Beef farmers are improving their operations to answer demand for sustainability.
Industry News
Miles removed from the nearest highway, shopping mall, and chain restaurant—or any restaurant at all—lie 40,000 acres of forest, meadows, and pastures, home to wildlife of all sorts and 1,400 head of Red Angus cattle. The herd, property of Meyer Company Ranch, roam free under the big sky of Montana...
Regional barbecue menu options give customers flavors of the community.
Menu Innovations
A great way to start an argument is to talk about America’s best barbecue. It’s a dispute that won’t be resolved. “A lot depends on where you were raised, because you get an emotional allegiance to one particular type of barbecue,” says Peter Reinhart, chef on assignment in the College of Culinary...
Uncle Maddio's applied the Chipotle fast casual model to a pizza franchise.
Emerging Concepts
Matt Andrew is no stranger to the limited-service world. He spent eight years on the management team at Moe’s Southwest Grill, giving him the background necessary to create Uncle Maddio’s Pizza Joint. But there was one major hurdle to overcome before opening his own quick-serve pizza restaurant. “...
Chick-fil-A is the top quick service brand in customer experience.
In the Store
The quick-service industry is feeding consumers an experience worth an encore—in some cases, at least. According to a recent study by customer experience firm Temkin Group, the industry ranked second among 19 for highest customer-experience ratings. In addition, the industry’s average rating jumped...
Catering programs give quick serve operators a strong competitive edge.
Outside Insights
As consumer markets continue to converge, catering remains an important topic of discussion in the boardrooms of our community’s restaurant chains. Historically, catering was left to the “caterers” who focused on filling off-premise consumer demand, while restaurateurs focused on the in-store...
Read Full Story // read more about: Packaging, Back of House
Mobile wallet platforms give fast food restaurants engaging new marketing tool.
Outside Insights
It is no secret that mobile wallets are trending upward for the foreseeable future. According to a recent report by Transparency Market Research, the global mobile wallet market is forecasted to reach $1,602.4 billion in five years, growing at a compound annual growth rate (CAGR) of 30.7 percent...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Unusual quick service restaurant units locate in high traffic customer locations like casinos.
Uncommon Ground
A cruise ship on the Rhine River in Germany. The FBI headquarters in Washington, D.C. A Toys“R”Us in Manhattan. The Camp Pendleton military base near San Diego. Where moving people are, quick-service restaurants want to be, a reality that continues shaping the rapid and aggressive evolution of the...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
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...