May 24, 2013
Industry News
DQ Takes a Walk on the Light Side with New Smoothies

For any brand—quick service or not—being a pioneer is often the ultimate dream. And this week, Dairy Queen is making this dream a reality as it becomes the first quick-service restaurant in the industry to offer light smoothies. The new product line comes as part of the national rollout of Orange Julius Premium Fruit...

Read Full Story // read more about: Dairy Queen, Beverage, Healthy Menus, Menu Development
Industry News
Bruster's Gives Fans a Taste of What's to Come

Bruster’s Real Ice Cream, ranked No. 10 out of 100 limited-service restaurants nationwide by premier consulting firm WD Partners, has introduced the first of three new spring flavors. Freshly made Chocolate Raspberry Cheesecake, with ribbons of raspberry sauce and creamy chocolate cheesecake ice cream, is the latest indulgence to...

Read Full Story // read more about: Bruster's, Desserts, Menu Development
Panera CEO Bill Moreton Steps Down

In this newscast: Chick-fil-A introduces a trio of new salads and salad dressings; Ignite Restaurant Group purchases Macaroni Grill; Panera CEO and president Bill Moreton steps down; and more.

Industry News
Destroyed Freddy's Gets Back on Its Feet in Joplin, MO

Nearly two years after a devastating F5 tornado ravaged Freddy’s, the restaurant is returning to Joplin, Missouri. The new, freestanding location is about one mile south of the former site. The official grand opening is Sunday, May 5, and the crew has been training for the past several days.

Read Full Story // read more about: Freddy's, Burgers, Growth
Industry News
Arby's Channels the Spirit of Hawaii For LTO Sandwich Duo

Arby’s announced a new twist to the classic Roast Beef sandwich. For a limited time only, Arby’s is partnering with the iconic King’s Hawaiian brand to introduce two new sandwiches to its menu:

Read Full Story // read more about: Arby's
Industry News
Gold Star Chili Partners Up with Local Fire Department

In a new series of television commercials, Gold Star Chili, The Flavor of Cincinnati, enlisted the aid of neighborhood firefighters to introduce Cincinnati-style chili lovers to the chain’s hotter menu options: Firehouse cheese coneys and 3, 4, and 5-Ways. 

Read Full Story // read more about: Gold Star Chili, Menu Development, Food & Beverage, Menu Innovations
Industry News
2013 NRA Show Guide

Carin Stutz Q & A Saturday, May 18 Sunday, May 19 Monday, May 20 Tuesday, May 21 Dine-out Guide It’s the foodservice industry’s big

Read Full Story // read more about: Cosi, Competition, Growth
Marc Halperin: Resident F&B Expert
A Super Marketing Tool

Sit down and relax, Mr. and Mrs. Menu Developer. You look tense. Here, have a sip of this blueberry-kale-sun-dried-tomato-açai-green-tea-flaxseed smoothie I’ve just whipped up. It’s loaded with antioxidants, vitamin B, fiber, and lycopene. I think you’ll find it both restorative and refreshing.

Read Full Story // read more about: Marketing, Promotions, Health, Ingredients & Dayparts
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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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
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
Industry News
Offering Value Isn't Enough; Taco Bell Wants to Redefine It

It may seem like a lofty goal, but Taco Bell is dead set on not only redefining value at the quick-service level, but also delivering it to consumers in a variety of ways.

Specifically, the brand is focusing on four key areas: the low- and high-price end of the menu, new menus and...

Read Full Story // read more about: Taco Bell, Menu Development, Executive Insights, Promotions
Low calorie menu options boost quick service restaurant sales.
Health
Slimmer Items, Hefty Sales

The lower the calorie counts in restaurant menu items, the better for business, according to recent research by public policy research organization Hudson Institute.

The report analyzed 21 of the nation’s largest restaurant chains, including quick-service brands like McDonald’...

Read Full Story // read more about: Healthy Menus, Consumer Trends, Menu Innovations, Ingredients & Dayparts
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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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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Women leaders like Flatbread Grill's owners successfully launch new brands.
Back of House
Cleared for Launch

Starting any business can be a difficult prospect, but in an industry where men have historically outnumbered women, the roadblocks to doing so can be even more challenging when you’re female.

For many female foodservice entrepreneurs, being taken seriously as a business owner is...

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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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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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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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Fast casual brands attract customers with alcoholic beverage programs
Beverage
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

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