Fast food concept Planet Sub offers fresh ingredients and house baked bread.
Emerging Concepts
At Planet Sub, guests are handed a playing card when they order and listen for that card to be called, indicating their food is ready. The sandwich shop’s real calling card, however, is bread made entirely from scratch on the premises. “Every Planet Sub is also a bakery,” says cofounder and CEO...
Cutting edge restaurant trends were presented at the NRA's annual trade show.
Special Report
Health Continues to Drive Menu Innovation Health continues to be the driving trend for menu development and product innovation in the limited-service restaurant space—and that’s not changing any time soon. At this year’s National Restaurant Association’s (NRA) Restaurant, Hotel-Motel Show, Jane...
Industry News
Health continues to be the driving trend for menu development and product innovation in the limited-service restaurant space—and that’s not changing any time soon. At this year’s National Restaurant Association’s (NRA) Restaurant, Hotel-Motel Show, Jane Grote Abell, founder and chairman of Donatos...
Miami quick service sandwich chain rolled out new business extensions.
Web Exclusive
The New Miami Subs Grill has already undergone one major change in its 26-year history, having been rebranded from its former Miami Subs moniker after a new ownership group took over the company in 2007. Now the chain is rolling out more premium extension brands, Miami Grill and Oh! Miami Grill (...
Industry News
The National Restaurant Association’s (NRA) annual Restaurant, Hotel-Motel Show came to a close Tuesday, and already attendees have something to look forward to: Next year, the Show will be expanded to a fourth exhibit hall, based on the strength of this year’s event. The additional exhibit space...
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Industry News
Just as chefs are expected to be creative with their culinary efforts, operators also must be innovative when it comes to their beverage choices—both alcoholic and non-alcoholic. “Find something you can do” to be unique in your beverage program, said Glenn Schmitt, president of MarkeTeam Inc., a...
Quick-serve brands adapt marketing strategies to highlight sustainable meat.
Sustainability
Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby farms. But while limited-service restaurants design their marketing push around vegetables and plant-...
Industry News
There’s nothing unusual anymore about a chef or restaurant having a garden to provide herbs and veggies as food and drink ingredients. It’s a hyper-local aspect of the farm-to-table movement and its companion move toward better-for-you ingredients. One Chicago project has expanded on that movement...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved.
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.