May 19, 2013
Competition
Standout Store: Dunkin’ Donuts

Adam Goldman entered the Dunkin’ Donuts system in 2010, purchasing a pair of stores in Paterson, New Jersey, that included a forgotten downtown spot. With an entrepreneurial spirit, Goldman raised the downtown unit’s prospects with an unrelenting focus on fresh product and high-level customer service. Today, Goldman’s...

Read Full Story // read more about: Dunkin' Donuts, Breakfast, Promotions
Industry News
Henny Penny Launches Better Solutions Ad Campaign

Leading foodservice equipment innovator and manufacturer Henny Penny Corporation has launched a new advertising campaign to spotlight the company’s equipment solutions, as well as the positive effects they can have on a restaurant’s bottom line. Dubbed the “Better Solutions” campaign and created by nationally...

Read Full Story // read more about: Equipment, Marketing
Industry News
Rational Grows 11% in 2012, Wins Technology Awards

This year, the first-class industry publications, GVmanager and 24 Stunden Gastlichkeit , once again awarded the best in the industry with the BEST of Market 2013 at the Internorga fair in Hamburg on behalf of their readers. More than 2,200 decision makers from the hotel, gastronomy, and catering industries again put Rational in...

Read Full Story // read more about: Back of House, Equipment, Finance, Kitchen
Industry News
Pollo Tropical Plays with Pineapple for Latest LTO

Pineapple is the newest star in the Pollo Tropical kitchens, as the brand introduces its Tangy Pineapple Chicken Wrap and Tangy Pineapple Chicken Salad. The Tangy Pineapple Chicken Wrap features pineapple grilled with olive oil, cumin, and a hint of black pepper; marinated then flame-grilled chicken breast; Monterey Jack Cheese and...

Read Full Story // read more about: Pollo Tropical, Menu Development
Industry News
Oklahoma Sonic Unit Makes Ordering a Breeze for Truckers

Sonic Drive-In in Valliant, Oklahoma, wants people to know, “Truckers Welcome!” This message scrolls across a large banner in front of the drive-in, and local franchisees, Tommy and Julie Dorries, have gone to great lengths to deliver a unique experience for truck drivers in a town that sees a lot of traffic from...

Read Full Story // read more about: Sonic, Beverage, Design, Digital Signage & Menuboards
Industry News
Alaska Seafood Goes Vintage with Marketing Materials

Capture the delicious heritage of wild Alaska cod with new merchandising materials from the Alaska Seafood Marketing Institute (ASMI). Inspired by the tradition of Alaska's fisheries, this vintage-inspired creative evokes the energy and dedication that have been passed down for generations in Alaska's fishing communities and...

Read Full Story // read more about: Marketing
Menu Innovations
Small Portions a Big Idea

Small portions are very big these days. Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting...

Read Full Story // read more about: Pei Wei, Qdoba, Starbucks, Taco Bell, Wendy's, White Castle, Wow Bao, Menu Development, Consumer Trends, Health, Ingredients & Dayparts
Alan Philips: Trends to Watch
Be Like Bobby

My idea of “inclusive exclusivity” started in a boardroom many years ago in Atlantic City, New Jersey. I was making a presentation to a group of executives at the Borgata Hotel, Casino, & Spa to explain how they could import the feel of New York’s hottest nightclubs and restaurants to the Jersey Shore. Although this...

Read Full Story // read more about: Bobby's Burger Palace, Burgers, Growth
Small portions give customers control over health, values, and variety.
Menu Innovations
Small Portions a Big Idea

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner...

Read Full Story // read more about: Pei Wei, Qdoba, Starbucks, Taco Bell, Wendy's, White Castle, Wow Bao, Menu Development, Consumer Trends, Health, Ingredients & Dayparts
Restaurant operators learn valuable tips at restaurant industry's largest show.
Industry News
2013 NRA Show Guide
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Read Full Story // read more about: Cosi, Competition, Growth
NRA CEO Dawn Sweeney helps protect restaurant operators interests.
Executive Insights
The Advocate

The most powerful woman in the restaurant industry isn’t intimidating, nor is she larger than life. She isn’t cold, tight-lipped, terse, or abrasive. She doesn’t talk down to you. She doesn’t double-book you and cancel at the last second.

Certainly one might expect...

Read Full Story // read more about: Healthy Menus, Competition, Women in Foodservice, Growth
Industry News
8 Lessons from WFF's Annual Leadership Conference

For the first time, QSR had the honor of attending the Women’s Foodservice Forum’s Annual Leadership Development Conference, held this year on April 14–17 in Orlando, Florida.

Read Full Story // read more about: Marketing, Operations, Executive Insights, Women in Foodservice, Outside Insights
Industry News
At Chick-fil-A, Old Salads Just Don't Cut It

Chick-fil-A isn’t one to back down from a challenge—even one that’s self-imposed. That’s why, despite the fact that customers weren’t complaining about current salad offerings, the chicken chain decided to scrap its salad lineup in favor of three brand new options...

Read Full Story // read more about: Chick-fil-A, Digital Signage & Menuboards, Healthy Menus, Menu Development, Operations
Food production systems like hydroponics help restaurants use more local goods.
Ingredients & Dayparts
Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel.

But, at its most...

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations
Celebrity chef Bobby Flay provides strong example of smart restaurant growth.
Alan Philips: Trends to Watch
Be Like Bobby

My idea of “inclusive exclusivity” started in a boardroom many years ago in Atlantic City, New Jersey. I was making a presentation to a group of executives at the Borgata Hotel, Casino, & Spa to explain how they could import the feel of New York’s hottest nightclubs and...

Read Full Story // read more about: Bobby's Burger Palace, Burgers, Growth
Industry News
Dunkin' Donuts Grows Healthy Menu With Turkey Sausage

Helping guests greet the warm weather with more smart choices, Dunkin’ Donuts announced a permanent addition to its DDSMART menu: the Turkey Sausage Breakfast Sandwich.

A breakfast sandwich option under 400 calories, the new sandwich features a fried egg topped with turkey sausage...

Read Full Story // read more about: Dunkin' Donuts, Breakfast, Healthy Menus, Menu Development, Sandwiches
The Boston Fire Department was treated to free meals at Firehouse Subs.
Charitable Giving
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

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Operators must protect their quick serve business from credit card fraud.
Point Of Sale
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

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Burger King's new coffee beverages position the brand to compete with McDonalds.
Beverage
Coffee is King

Forget quick-serve mainstays like burgers and fries. These days, limited-service brands are looking to coffee to beef up business, and Burger King is the latest chain to get in on the action.

Burger King’s customers can now enjoy 10 new specialty drinks, including iced coffees in a...

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Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Finance
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

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Superfoods like whole grains and oatmeal offer healthy menu alternative.
Healthy Menus
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

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McAlisters Deli franchisee says casual dining experience helps in quick service.
Sandwiches
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

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Secure quick serve restaurants improve sales and have high return on investment.
Back of House
Safety, Security, Sales

Traditionally, when quick serves plan security strategies, they address three main industry challenges: prevent shrinkage, guard against in-store and drive-thru robbery, and protect the company from fraudulent lawsuits. Operators need to carefully examine security solutions that will provide the...

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Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Breakfast
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

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