Fast food kitchens must protect restaurants against food borne illness.
Outside Insights
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Fast food restaurants can maximize delivery service to hook customers.
Outside Insights
Picture this: You’re trying to decide where to go for dinner. You’re stuck between two new restaurants. One has a line out the door; the other looks deserted. Which do you choose? Chances are, unless you’re in a rush, you pick the one with the line out the door. If that many people like it, it must...
Fast food restaurants serve ethnic food options to curious customers.
Industry News
After visiting numerous Peruvian rotisserie chicken places with his wife, a Peru native, Randy Garcia had an idea: He wanted to combine the feel of the restaurants he’d seen throughout Peru with a modern, fast-casual format. That idea came to fruition when he opened Viva Chicken in Charlotte, North...
Fast food restaurants add smoke and heat to grilled menu options.
Marc Halperin: Resident F&B Expert
If you want to get a group of barbecue fanatics all fired up, just try using the words grilling and barbecuing interchangeably. Barbecuing is a slow-cooking technique; smoking a pork shoulder for hours over wood chips would qualify. Grilling, on the other hand—as any purist will tell you—is the act...
Quick service restaurants add breakfast menus to draw new customers.
Ingredients & Dayparts
Restaurant brands are turning to daypart expansion as they seek new growth channels, with many operators zeroing in on breakfast, the fastest growing daypart, according to The NPD Group. But with all of the opportunities a new daypart offers, it also brings with it operational challenges like added...
Fast food brands grow in mall courts to market to busy shoppers.
In the Store
Food courts present an array of choices and flavors in quick-service and grab-and-go formats, and consumers have come to expect competitive variety in spaces like malls, airports, and transportation centers. But experts say brands positioned in food courts won’t attract attention simply by having...
Global street foods in quick service restaurant chains innovate menus.
Menu Innovations
The saying goes that history repeats itself. That might be the case today in the limited-service restaurant industry, as one of the world’s oldest foods, street food, has again risen to prominence in the U.S., with everything from Vietnamese banh mi sandwiches to Italian piadas finding success...
Quick service restaurants innovate beyond new menu items.
Denise Lee Yohn: QSR’s Marketing Guru
Q: We're committed to offering a streamlined menu, so we don't want to introduce a bunch of new products. What other options do we have for creating news to promote our business? A: Great question, especially in light of recent reports that suggest the quick-serve category has become so saturated...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
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. Yet many franchisors and franchisees alike pay inadequate...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...