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...
Pizza Patron is a fast food brand leveraging Hispanic growth and expertise.
Consumer Trends
In today’s ultra-competitive market—a market where hundreds of millions of Americans hold an estimated buying power of more than $12 trillion—companies can’t afford to miss out on any slice of the consumer pie. Especially not a slice that represents the fastest-growing demographic in the entire...
Brands including Starbucks offer local cultural design finishes in their stores.
Consumer Trends
In downtown New Orleans, local artistry and distinctive architecture are never more than a stone’s throw away. For this reason, it may come as a surprise to some visitors to find the world’s most ubiquitous coffeehouse chain nestled among the businesses on Canal Street. But, unlike other units...
Fast food brands move into office retail space to serve hungry employees.
Growth
Convenience, portability, and health are often top of mind for consumers who eat out during the workday, presenting unique challenges to operators embedded in large office buildings. But the brands that meet the needs of the working consumer, experts say, will find this nontraditional space...
Industry News
While the corporate team at sandwich chain Quiznos has spent the last few months battling debt and preparing a restructuring plan, the brand’s menu developers have been busy rolling out a new series of items that could buoy its bottom line: Toasty Pastas, a first for Quiznos, rolled out nationally...
Quick service concepts like Rise in North Carolina are accepting bitcoin money.
Web Exclusive
Despite controversies surrounding the virtual currency bitcoin, a growing number of quick-serve restaurants, bakeries, coffee shops, and bars are allowing their customers to pay for their food and beverages via the digital currency. Bitcoins are a currency that is transferred directly between buyer...
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.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
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 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 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 brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.