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...
Human Resources
Starbucks made waves in March when it launched a campaign in which the slogan “Race Together” adorned its cups. The move was intended to spark a discussion about race and diversity among employees and customers. Starbucks’ campaign ended shortly after it started; critics thought the initiative was...
Read Full Story // read more about: Judy Kneiszel
Menu Innovations
What is Captain D’s working on in menu development today? We’ve been around a long time; the company was founded in 1969. For much of that time, we were a batter-and-breading house. The fish and chips has been and still is our No. 1 selling item. The grill is probably the biggest news for us in...
Industry News
Consumers are drinking more … coffee and specialty beverages, that is. According to the National Restaurant Association’s annual forecast, snack and nonalcoholic beverage bars are estimated to witness a 5.2 percent sales boost in 2015. This burgeoning popularity helps explain how two sister...
QSR brands must change pay models to incorporate new government regulations.
Web Exclusive
When President Barack Obama announced a sweeping change to the country’s overtime pay law on June 30, the ripples from the first proposed adjustment in decades were immediately felt throughout the retail industry. To some employees, it could spell the end of working extra hours without additional...
Industry News
Putting a dish like pasta in a cone might seem like a wholly American way to rush through a leisurely meal. But for Emanuele Attala, chef and co-owner of the Spaghetti Incident in Manhattan’s Lower East Side, the inspiration came from his hometown of Rimini, Italy. “During the summer they do a...
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 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 operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
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.