June 18, 2013
Executive Insights

With gloves off and the days ticking down to November 6, the two contenders for the most powerful position in the world—reigning President Barack Obama in one corner and challenger Mitt Romney in the other—are prepped and ready to compete in the battle of a lifetime.

Read Full Story // read more about: White Castle, Legal
Industry News

The economy may still be sputtering, but the Franchise Business Review’s (FBR) 2012 annual report, “Top 40 Food Franchises,” found that profitability is up for many foodservice brands. Average franchisee profitability at the top 40 food brands increased 5.8 percent year-over-year in the last 18 months, according to the...

Read Full Story // read more about: Franchising, Growth

In this newscast: Red Robin debuts Oktoberfest milkshakes, McDonald's post calorie counts on U.S. menuboards, Domino's introduces Handmade Pan Pizzas, and more.

Industry News

The drive-thru operation of a quick-service restaurant may seem relatively cut and dried, but operators aren’t resting on their laurels when it comes to their outdoor business. For many brands in the industry, the drive thru can account for anywhere between 50 and 70 percent of sales—no small number in a $200 billion...

Ordering

On a recent visit to shop his competition, operator Thom Crosby saw disappointment after disappointment in the drive thru. Bad customer service while placing and paying for his order, poorly dressed employees, and backed-up cars plagued operation after operation. But to Crosby, the experience was more than just a bad lunch. It...

Emerging Concepts

Grilled cheese sandwiches have traditionally been made at home or at full-service diners. A few higher-end places have experimented with gourmet grilled cheese sandwiches made with ingredients like watercress and Brie, and some sub shops offer toasting to melt their cheese. But generally, a simple, affordable grilled cheese in a...

Executive Insights

Setting strategic objectives, visiting stores, developing franchisee relationships, building a strong organization, mentoring tomorrow’s leaders—CEOs have a lot of responsibilities on their plate. But several chief executives manage to add one very helpful task to their to-do list: getting into the field.

Emerging Concepts

Let’s just go ahead and put it out there: Cheba Hut is a hippie’s dream concept. Everything from menu items and sizes of sandwiches are described using what management refers to as “counter-culture” lingo.

Five to Seven will invest in healthy and sustainble fast food brands globally.
Good Food for All

Five to Seven, a new restaurant funding initiative launched in May by foodservice industry veterans Brad Blum and John Vincent, has goodness at its core and as its goal. “Good food for the planet” is the initiative’s tagline, as Blum and Vincent want “good food”...

McAlisters Deli franchisee says casual dining experience helps in quick service.
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

Corner Bakery's new menu items use fresh ingredients to offer premium quality.
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

Operators must protect their quick serve business from credit card fraud.
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

A Wing Zone franchisee changed his cooking equipment to get better results.
The Transformational Franchisee

Army and Air Force foodservice provider The Exchange has been serving U.S. military families since 1895 with meals in cafeteria lines and snack bars. It wasn’t until 1985, however, that it first signed a license agreement with a name-brand food franchisee—at the time, Burger King.

Fast casual brands attract customers with alcoholic beverage programs
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

Superfoods like blueberries offer nutritional and flavorful menu potential.
Wonder Food

Look, up on the table! It’s a burdock. It’s a plantain. It’s … superfood!

Although there’s nothing really super-heroic about eating nutrition-rich fruits and vegetables, the foods give customers an opportunity to pursue healthier options at a time when many...

The Boston Fire Department was treated to free meals at Firehouse Subs.
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

A new tool from GS1 U.S. will help operators protect their food safety.
Cracking the Food Safety Code

For years, barcode technology has been commonplace in the retail sector, where it’s used to gather information about products, sales, and even consumer trends at various transaction points. But now, due to a major standardization initiative and broadening food-safety concerns, the same...

 
Industry News

Edible Arrangements, the pioneer and leader in handcrafted fresh-fruit arrangements, recently recognized exemplary members of the corporate team for their contributions to a banner 2012 that included the opening of the company’s 1,000th location.

Amy Wietmarschen, project manager in the operations department, received the highest honor, the Pineapple Super Star Award, in recognition of her commitment to the brand, franchisees, and customers. She also was presented with a new Toyota.

Industry News

Sub Zero Ice Cream & Yogurt, the modern company that uses the science of cryogenics to freeze ice cream instantly before customers’ eyes, will be featured on ABC's “Shark Tank”.

In this episode, Jerry and Naomi Hancock, the creators of Sub Zero, team up to impress the panel of judges as they pitch the unique concept. The episode of "Shark Tank" airs Friday, January 11, 2013, on the ABC Television Network.

Most locations will be hosting in-store viewing parties with free samples and nitrogen demonstrations.

Industry News

Krispy Kreme Doughnuts Inc. announced that Patricia Perry has joined the company as its new vice president of U.S. franchise development. In this role, Perry will coordinate completion of the company's domestic franchising plans and lead its domestic franchise recruiting efforts.  

Women in Foodservice

In the spirit of QSR’s Year of Women in Foodservice initiative, we’re dedicating a monthly section to recognizing the issues that affect women in foodservice and the contributions they make in our industry. If you know a woman with an inspiring story to share or an issue you think needs to be addressed, send your ideas to YearofWomen@qsrmagazine.com.

The number of U.S. households with kids under 18 is about 39 million—33 percent of the country—and moms run more than twice as many single-parent households as dads.

Industry News

A Maui Wowi Hawaiian franchisee in Wimberly, Texas, has recently put sustainability at the forefront of her daily operations. Through her composting program, nothing goes to waste, and the local community benefits with beautiful gardens to enjoy all year long.

"Whether it's at an event or our store location, we always save the used coffee grounds and banana peels so that people who would like to use them as compost can easily come by and pick them up," says franchisee DuAnne Redus.

Industry News

Cathy Hull, Fazoli’s chief marketing officer, has been selected by the ranking committee of ExecRank as a “Top Private Company Marketing Executive” for 2012.

The rankings are the result of two years of research and feedback from evaluation committees and top chief marketing officers that yielded an algorithm for how to rank marketing executives based on their performance in 24 key areas.

Industry News

The National Restaurant Association Educational Foundation (NRAEF) announced that Katherine Speyer Schieffelin has joined the foundation as senior vice president and chief development officer.

Schieffelin brings more than a decade of experience in management, fundraising, and campaign planning to the NRAEF and will aid in the foundation’s mission to enhance the industry’s service to the public through education, community engagement, and the promotion of career opportunities. 

Industry News

Patrice Rice, CEO and founder of Patrice & Associates Hospitality Recruiting—which helps thousands of managerial candidates find rewarding jobs in the restaurant and hospitality industry—announced that Patrice & Associates has earned accreditation from the Women’s Business Enterprise National Council (WBENC).