Industry News
Consumers don’t often know what fresh means to a given brand. But for fresh&co, the label in its moniker is central to a menu built on regional, locally sourced ingredients. The Manhattan-based chain was conceived by father-and-son duo Steve and George Tenedios in 2008. “What drove them to...
Female fast food leaders like Judy Camarena carry on family legacies.
Women in Foodservice
Like many kids with restaurant-owning parents, Christine Specht worked for the family business, sandwich chain Cousins Subs, while growing up. But then she went off to college to pursue other interests. “My parents were really great like that,” Specht says. “They would always have made a place for...
Industry News
Celebrity chef Spike Mendelsohn wants to bring customers the good stuff. The former Top Chef contestant is prepared to franchise his family’s fast-casual burger concept, Good Stuff Eatery. Opened in July 2008 on Capitol Hill in Washington, D.C., the original Good Stuff Eatery took about a year to...
Industry News
More details on Fazoli’s new fast-casual concept were revealed at an event for The Shops at Canton Crossing in Baltimore earlier this week. The Italian quick serve announced that the new brand will be called Venti-Tre, and Fazoli’s CEO Carl Howard hopes the first unit will open its doors in March...
U.S. cities like Dallas provide fast food operators with resources to grow.
Growth
When it comes to business, everyone wants to be in the middle of the action, which is why quick-serve brands like Shake Shack, Fatburger, and McDonald's establish their corporate headquarters in big cities like New York, Los Angeles, and Chicago, respectively. But not every brand can—or wants to—...
Chipotle builds awareness for food responsibility through its Cultivate festival
Promotions
Consumers are bombarded with advertisements every day, from commercials during their favorite TV shows to sponsored Facebook ads on their newsfeed. Rather than getting lost in the shuffle, limited-service brands are looking to a new approach to marketing to increase their brand awareness and build...
Arby's leverages employees suggestions for new menu development.
Menu Innovations
Too many cooks in the kitchen? Not at Arby’s, where a new product-development program means the more ideas, the tastier. The product-idea program, dubbed “Hey Chef Neville!,” was developed as a way for restaurant teams and corporate employees to submit new menu ideas to Arby’s culinary team, helmed...
Sbarro is rolling out a new fast casual prototype with more premium menu items.
Industry News
As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement. Sbarro will open its first Pizza Cucinova restaurant next week in a strip at Columbus, Ohio’s popular shopping center, Easton. The concept’s second and third units...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—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...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Taco Bell Is At It Again
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...