May 24, 2013
Industry News

Columbus-based Escape Enterprises, LLC, parent company of Steak Escape, is in the final construction stages of its newest quick-service concept. The franchise will be owned and operated by Jeff Jeffers. 

See more about this and other industry happenings, including a CEO shake-up at Ruby Tuesday's, the latest restaurant traffic numbers, Burger King's bbq-inspired LTOs, and the move away from gestation crates for pigs.

Industry News

When Krispy Kreme announced its 75 th birthday celebration this year, one of the most anticipated party favors was the Glaze the Nation Tour that featured the Krispy Kreme Cruiser crisscrossing the U.S. to greet fans in person. The silver-and-green Cruiser was unveiled at the Daytona Beach 500 in February and hit the road in late...

Franchising

What’s Inside Bojangles’ Famous Chicken ‘n Biscuits Bruegger’s Dickey’s Barbecue Freddy’s Frozen Custard & Steakburgers Moe’s Southwest Grill Newk’s Express Café Popeyes Louisiana Kitchen Saladworks

Menu Innovations

There’s nothing quite as revitalizing as a cold drink on a hot summer afternoon. These days, however, restaurant guests are looking for more than just refreshment from their cold beverages. They are seeking fewer calories, healthful options, or, perhaps, a jolt of energy. Cold beverages, particularly carbonated ones, have been...

Marc Halperin: Resident F&B Expert

While attending the Research Chefs Association’s annual conference in San Antonio this past March, I wandered into the Esquire Tavern, a historic downtown institution with a cocktail menu capable of tempting even the most ardent teetotaler.

Executive Insights

They say the only thing you can count on is change. That adage is especially true in the quick-service C-suite, where new career opportunities can leave a company without its top executive at any time. This year has already witnessed a slew of CEO shake-ups, perhaps none as significant as when Jim Skinner retired and turned...

Franchising

Eric Wright signed on with Kona Ice, a shaved-ice concept, in 2009. His Kansas City–based business is mostly mobile and outdoor-oriented, consisting of food trucks, carts, and kiosks, and has become increasingly profitable despite sometimes less-than-ideal weather conditions. Wright has focused on developing new stations that can...

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...

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....

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...

Women leaders like Flatbread Grill's owners successfully launch new brands.
Cleared for Launch

Starting any business can be a difficult prospect, but in an industry where men have historically outnumbered women, the roadblocks to doing so can be even more challenging when you’re female.

For many female foodservice entrepreneurs, being taken seriously as a business owner is...

Superfoods like whole grains and oatmeal offer healthy menu alternative.
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

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...

Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

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...