Industry News
Poke (pronounced poh keh) is a traditional Hawaiian dish that could become more common on the mainland. Best described as a fish salad, poke is comprised of raw fish—typically yellow-fin tuna—rice, seaweed, garnishes like green onions and nuts, and spices. “This is a Hawaiian-born-culture food that...
QSR leaders talked at Menus of Change conference about healthy fast food and the environment.
Web Exclusive
The Menus of Change initiative, launched in 2012 as a partnership between the Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health, aims to bring together leaders in foodservice and public health to address serious food-industry concerns, including obesity,...
Industry News
In what is the largest new menu rollout in its 75-year history, the Dairy Queen system, a Berkshire Hathaway company, today announced the roll-out of the new DQ Bakes! menu with nine innovative products across three categories: Hot Desserts à la Mode, Artisan-style Sandwiches, and Snack Melts. The...
QSR operators dish raw and uncooked foods to improve healthy eating.
Marc Halperin: Resident F&B Expert
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited. It is unknown exactly how many Americans today completely eschew cooked foods and stick to a diet...
Restaurant owners talks daily work it takes to build QSR brand.
Start to Finish: What Inspires Execs
Neither of us came from a background of restaurateurs. Starting out, we were simply a couple of college students in the same fraternity at the University of Florida who liked to eat food. Both of us were in business-focused majors, and we took a look at the quick-serve market in our college area...
Industry News
Many of the themes at the Menus of Change conference have been obvious issues for the restaurant industry, including antibiotic-treated protein, sustainable agriculture, and more nutritious plates among others. But on the final day, Friday, presenters broached the important but less obvious topic...
Industry News
Pei Wei Fresh Kitchen, a fast casual focused on Asian cuisine and wok’d-to-order dishes, is broadening its focus to help the thousands affected by the damaging storms Mother Nature has been doling out over the last two weeks. Relentless rainfall in southern Texas has bested levies and left many...
QSR brands look for money lenders to finance their business expansion.
Finance
Let’s talk money. First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S. Small Business Administration (SBA) financing is at a...
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
News and insights from last year in top QSR brands in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafood1.McDonald’sThe Golden Arches’ now-years-long slump has shifted from curious anomaly to serious quagmire, a challenge that company brass seem to grow more impatient with
QSR pasta and pizza brands with best sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f