Industry News
From the time Robert Ly could hold something in his hands, he was washing dishes at his family’s restaurant. Born to parents who had escaped communist Vietnam, he started his training in the restaurant world early, helping out at his parents’ side from the age of seven. By the time he was 14, he...
Industry News
For 15 years, The Long Room was a cozy tavern in Chicago’s Ravenswood community. Now the neighborhood bar is making strong strides into the food and coffee scene with an unusual service model. Within The Long Room, a concession window named Sidecar at LR will serve up breakfast, lunch, dinner, and...
Industry News
In the morning, Washington Redskins wide receiver Pierre Garcon is up early, training his mind and body to anticipate anything—be it a touchdown pass or an enormous defensive lineman. After practice, he continues to plan for what’s ahead—even beyond his football career. And while he still works on...
QSR brands can streamline their supply chain by enhancing the distribution system.
Outside Insights
Every restaurant company wants to grow. If you aren’t growing, you’re vanishing. To grow means that you are increasing same-store sales, increasing EBIDTA, or opening new locations. Growing your organization by opening new locations needs to be done strategically, especially from a supply chain...
QSR brands hire company financial officers with range of business skills.
Finance
Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist. And in recent years, the evolution of the CFO role has given brands...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Menu Innovations
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. The growth of salads on limited-service menus has fueled operators’ use of all types of raw foods, and there are an increasing...
Industry News
During an exclusive webinar earlier this week, chefs, operators, and industry researchers came together to discuss how to thoughtfully add Asian flair to restaurant menus across the industry. In the hour-long session, participants learned how to leverage the flavors, stunning visuals, and healthy...
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Menu Innovations
Raw fruits and vegetables are often an afterthought in restaurants. But at Freshii, those ingredients are the main event, says Andie Shapira, who leads the chain’s menu innovation and development. “To me, it makes perfect sense: Whenever you cook fruits and vegetables, you’re killing the natural...
QSR pasta and pizza brands with best sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
News and insights from last year in top QSR brands in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafood1.McDonald’sThe Golden Arches’ now-years-long slump has shifted from curious anomaly to serious quagmire, a challenge that company brass seem to grow more impatient with
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
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 must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
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.