Creating a dress code is a tricky but necessary step many brands must take.
Outside Insights
While there is no legal requirement that an employer adopt a dress or appearance policy, many restaurant and hospitality employers are looking to create a certain image. Let’s face it, customer service and appearance are what restaurant brands sell (in addition to good food). Restaurant employers...
Read Full Story // read more about: Legal, Outside Insights
New York City barbecue chain Dallas BBQ succeeds even with low prices.
In the Store
Dallas BBQ, a chain known for serving low-price, high-quality barbecue in 10 New York City locations, has managed to do what many brands can only dream of: operate on budget-friendly prices in an expensive area. Stuart Wetanson, a fourth-generation manager for the brand, says Dallas BBQ’s high...
Read Full Story // read more about: Dallas BBQ, Growth
Fast food drive thrus are slowing down as consumers demand premium menus.
Industry News
Since the advent of the modern quick-service drive thru—some would say in the early 1970s, though the idea of a pick-up window has been around for much longer—operators have tinkered with the nuts and bolts to create a drive thru that is as fast, efficient, and pleasant as possible. Innovations...
More fast food brands, including Moe's, are using sustainable proteins on menus.
Sustainability
Sustainable practices are all the rage across the restaurant industry these days. The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout containers to faucets, lighting...
b.good offers fresh, natural burgers in a fast-casual environment.
Emerging Concepts
Friends since sixth grade, Anthony Ackil and Jon Olinto talked about starting a business together for years. They could only agree on one idea, however, and that was “making fast food real.” Ackil and Olinto trace their appreciation of “real food” to being fed after school by Ackil’s Uncle Faris,...
Millennial trends give quick serve restaurants marketing opportunity.
Alan Philips: Trends to Watch
“Young people today have been marketed to since they were newborns, because cartoons are made to sell cereal. So as a consequence, they have the most sophisticated bulls*** detectors of all time. ... If something is created in a boardroom, if something is created by consensus, if something is...
Industry News
Caribou Coffee announced that it will continue its support of those impacted by breast cancer through its 18th annual Caribou Coffee Amy's Blend program. A tribute to Caribou's original roastmaster, Amy Erickson, who lost her battle with breast cancer in 1995, the company hopes to address the...
Auntie Anne's latest mobile marketing campaign helped engage loyal customers.
Social Media
As mobile campaigns go, Auntie Anne’s latest really hit the sweet spot. To promote its new Honey Whole Grain Pretzel, the snack chain created a contest that helped the brand draw more than 200,000 registrants—far exceeding its 100,000 goal. Auntie Anne’s engaged customers through a virtual pretzel-...
Quick service brands innovate soda beverage menus to differentiate product mix.
Putting Some Pop in Soda
Soda sales aren’t exactly bubbling at restaurants these days. In fact, they’ve been declining for years. Despite that, there’s fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
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. And the unrelenting march of technology is changing...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...
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...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...