QSR brands release high tech signage and menu boards to illustrate nutritional information.
Outside Insights
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015. Now restaurants have an...
Major QSR brands like Taco Bell and Starbucks are investing in job opportunities for disadvantaged.
Web Exclusive
For all too many young workers hoping for a bright future, the employment system often seems skewed against them. They want their chance at the American dream, but getting there can be a nightmare for the disadvantaged, the under-represented, and those simply hoping for a fair start. Some major...
Industry News
Delivery is about to become more convenient for restaurant patrons and operators. Or at the very least, that is Groupon’s mission with its new delivery and takeout program, Groupon To Go, which launches in Chicago today and other metropolitan areas beginning with Boston and Austin, Texas, this fall...
QSR brands must adapt new technology tools to improve business potential.
Outside Insights
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants. It sometimes feels like we’re just along for the ride, jolted by the twists and turns in the road of innovation. I believe it’s our turn to get ahead of the curve. It’s time to...
Industry News
Ed. note: For more information and to enter the QSR/FPI Foodservice Packaging Awards, visit www2.qsrmagazine.com/packaging-awards. Innovative. Customizable. Compostable. These are three of the trends that Lynn Dyer, president of the Foodservice Packaging Institute (FPI) expects to see at the QSR-...
Industry News
Crowdsourcing flavors and launching new items based on a popular vote might seem a tricky venture, but in some cases the reward is worth the risk. Wing Zone is a proponent of these less conventional methods. In 2013, the brand launched a Flavor Face-Off, which solicited submissions from its fan...
Industry News
When researchers at the NPD Group started looking into changing consumption patterns, they noticed something odd and unprecedented: though Millennials are in a stage of life when people traditionally opt for convenience over freshness, this generation of consumers is increasing its consumption of...
QSR seafood brands
Menu Innovations
There’s nothing fishy about the seafood at limited-service restaurants today. Operators are focused on meeting consumers’ demands for seafood that is creative, healthful, and sustainable, from grilled fish fillets to upscale lobster rolls. “There’s a little oversaturation in chicken, burgers, and...
Baked goods like cinnamon rolls give fast food restaurants a breakfast staple.
Baked goods have been a staple in the quick-serve industry for decades, but innovation in the space has boomed as several operators step up their a.m. offerings to compete in that increasingly lucrative daypart.Coffee concepts are a natural fit for baked goods.
Quick service brands can set menu prices based on food qualities.
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.Welcome back, class.
QSR brand mascots give restaurants marketing tool for connecting with young generations.
The limited-service restaurant industry has a legacy of colorful mascots, from clowns to kings, walking hamburgers to cookies with faces, and cartoon bears to a certain Chihuahua with a penchant for Mexican fare.In its simplest application, a mascot can make a child’s birthday party more memor
QSR brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
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.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.