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 restaurants use new EMV point of sale to follow guidelines.
Ordering
For many years, Europe has had stronger protection against credit card fraud than the U.S. But now that technology is making its way stateside. Scores of retailers, including quick-serve operators, will begin using EMV chip card technology to more effectively combat the pervasive and costly problem...
Industry News
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how. Consumers and operators worried that they would...
Industry News
On Tuesday, June 16, the U.S. Food and Drug Administration (FDA) released a firm, 3-year timetable for food manufacturers to eliminate trans fats. While many restaurants and suppliers have been taking measures for years to reduce and remove the partially hydrogenated oils that produce trans fats,...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
Quick service operators leverage brand advertising terms to improve visibility.
Q: What’s the difference between advertising and branding?A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
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 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.