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...
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...
QSR executives push brand efficiency and prosperity to benefit franchise community.
Having spent three decades helping franchisees evaluate prospective investments, Terry Powell has noticed a monumental shift in the industry.
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
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.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
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.