Female consumers affect menus and marketing with demand for healthy foods.
Consumer Trends
Meet Jane. At 38-and-a-half years old, Jane is a married mother of two and the breadwinner in her family. Statistically, she represents the average age and has the average number of children born to an American woman, according to the Central Intelligence Agency World Factbook. She’s among a...
Quick service brands grow local produce to use in their fast food restaurants.
Sustainability
Today’s consumers want to know where their food is coming from and are hungry for local foods. In the National Restaurant Association’s (NRA) “What’s Hot in 2014 Culinary Forecast,” which surveys U.S. chefs, locally grown meats and seafood and locally grown produce were the No. 1 and No. 2 trends...
Moe's president learned restaurant business working father's catering company.
Start to Finish: What Inspires Execs
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I...
Industry News
With more quick-serve players jumping into the morning daypart, breakfast traffic continues to surge. A new report from The NPD Group, a global information and advisory firm, shows a 3 percent gain in sales during the morning meal across the whole restaurant industry in 2013. “Breakfast has been a...
Quick service brands see slow sales growth from winter snow and ice storms.
Web Exclusive
As winter storms continue to wreak havoc in the Midwest, Northeast, and Southeast U.S., a bleak sales picture among limited-service restaurants is starting to emerge. Foodservice sales in the regions most affected by snow and ice storms dropped between 7 and 8 percent in January and February,...
A Dairy Queen franchisee is working in her community with help from restaurant.
Denise Lee Yohn: QSR's Marketing Guru
After spending more than 12 years in the healthcare industry in Massapequa, New York, Laura Maier noticed a problem with her town: There was no Dairy Queen. With memories of family get-togethers at local ice cream shops in mind and a nostalgic desire to provide that atmosphere to locals, the New...
Korean fast casual concept uses Chipotle ordering style in New York restaurant.
Emerging Concepts
While toiling as a management consultant, John-Paul Lee hungered for a new profession that would bring energy and purpose to his life. Lee found his calling with Kosofresh, the New York City–based, build-your-own-rice-bowl concept he opened in September 2012. Adopting the assembly-line service...
Industry News
Selecting the most suitable charitable organization for a brand from among numerous noteworthy causes can be a daunting task. That’s why Tony Lamb, president of shaved-ice truck brand Kona Ice, designed his brand’s giving-back efforts around individual communities rather than large-scale nonprofits...
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.
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 leader Chickfila a big success through good food and great hospitality.
The limited-service restaurant industry has become a sort of dichotomy. On one side are legacy brands that have defined the way Americans have eaten for generations, brands that have grown big enough to survive bad publicity and creative stagnation.
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