Quick serve chefs like Jeff Rossman are using cookbooks to earn media exposure.
Industry News
Most quick-service operators are secretive about the recipes for their menu items. Some even turn their secrecy into a marketing strength; KFC, for example, is famously tight-lipped about the 11 herbs and spices in its Original Recipe fried chicken. Other companies, however, have found that recipe...
Industry News
SlowBones Modern BBQ, a new fast-casual barbecue concept from the founder of Boston Market (originally Boston Chicken), will be opening in Burlington, Massachusetts, this fall. The restaurant will raise the bar on barbecue by serving high-quality authentic barbecue favorites in a quick, affordable...
Industry News
This October, Dunkin’ Donuts has two new ways for on-the-go people to claim their steaks, having launched the new Angus Steak & Cheese Wraps. Offering a full portion of Angus steak wrapped in a warm, eight-inch tortilla, Dunkin’ Donuts’ Angus Steak & Cheese Wraps are served with white...
Industry News
Life has never been more hectic, and today’s on-the-go consumers are hungry for a better way to snack. Today, KFC officially upgraded its snacking opportunities. Featuring a handy (and patented) container that fits in a vehicle cup holder, KFC’s Go Cup includes a choice of the brand’s signature...
Creating a dress code is a tricky but necessary step many brands must take.
Outside Insights
While there is no legal requirement that an employer adopt a dress or appearance policy, many restaurant and hospitality employers are looking to create a certain image. Let’s face it, customer service and appearance are what restaurant brands sell (in addition to good food). Restaurant employers...
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New York City barbecue chain Dallas BBQ succeeds even with low prices.
In the Store
Dallas BBQ, a chain known for serving low-price, high-quality barbecue in 10 New York City locations, has managed to do what many brands can only dream of: operate on budget-friendly prices in an expensive area. Stuart Wetanson, a fourth-generation manager for the brand, says Dallas BBQ’s high...
Read Full Story // read more about: Dallas BBQ, Growth
Fast food drive thrus are slowing down as consumers demand premium menus.
Industry News
Since the advent of the modern quick-service drive thru—some would say in the early 1970s, though the idea of a pick-up window has been around for much longer—operators have tinkered with the nuts and bolts to create a drive thru that is as fast, efficient, and pleasant as possible. Innovations...
More fast food brands, including Moe's, are using sustainable proteins on menus.
Sustainability
Sustainable practices are all the rage across the restaurant industry these days. The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout containers to faucets, lighting...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service operators develop innovative potato dishes as menu options.
Sensational Spuds
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...