Taco Cabana is celebrating 35 years of success in the fast casual Mexican arena.
Growth
5 Years Chicken Salad Chick Small But Strong One stay-at-home mom’s quest to find a nearly perfect chicken salad recipe led founder Stacy Brown to develop the young-but-growing Chicken Salad Chick, a concept with not just one, but 15 separate chicken salad recipes for guests to choose from....
Female executives like Maryanne Rose are climbing the ladder in food service.
Women in Foodservice
For many women in the foodservice and limited-service industries, starting off in entry-level positions—whether in a specific restaurant or a corporate office—is a natural move. But rising up the ladder through years of hard work, discipline, and a certain amount of risk-taking is often the end...
Fast food CEOs like Toppers Pizza's Scott Gittrich build trust with employees.
Executive Insights
With the media and industry experts touting the importance of executive transparency, many brands and leaders are placing a greater emphasis on being open both with their staff and customers. But while the definition of transparency may seem as simple as being honest about actions and motivations,...
Introducing vegetarian options can be both sustainable and healthy.
Marc Halperin: Resident F&B Expert
What would you need to do to have a truly sustainable restaurant chain? The answer depends on whom you ask.  Talk to a scientist who’s concerned about the impact of greenhouse gases on global climate change, and he will probably tell you that being sustainable means cutting your energy use, which...
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Togo’s uses Yelp to respond to guest comments within 24 hours.
Technology
It wasn’t long ago when quick-serve guests were asked to fill out paper comment cards to help brands gather both positive and negative feedback. However, with advancements in technology and customers’ growing reliance on cell phones and tablets, traditional guest-satisfaction surveys are quickly...
Industry News
Project Pie has signed an official agreement with master franchise partner DBE Project to open 25 restaurants in the Philippines over the next three years. The first three locations are slated to open in 2013, all within the Metro Manila region. The first Project Pie opened July 31 in Mandaluyong...
Industry News
La Madeleine Country French Café announced the expansion of its sandwich menu and debut of four new gourmet, oven-baked sandwiches. This marks the first introduction of new sandwiches for the brand since 2008. The sandwiches feature French-inspired ingredients such as roasted vegetables, premium...
NYC Bagel Deli sold more than 10,500 Groupon deals for the brand last May.
Industry News
Two years ago, daily-deal sites such as Groupon, LivingSocial, and a host of other regional and national players boomed as customers clamored for discounted products and services. Many of the sites eventually closed up shop as the trend faded and the space became too saturated. The major daily-deal...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Health and Nutrition: The State of the Industry
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...