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...
Read Full Story // read more about: Legal, Outside Insights
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...
b.good offers fresh, natural burgers in a fast-casual environment.
Emerging Concepts
Friends since sixth grade, Anthony Ackil and Jon Olinto talked about starting a business together for years. They could only agree on one idea, however, and that was “making fast food real.” Ackil and Olinto trace their appreciation of “real food” to being fed after school by Ackil’s Uncle Faris,...
Millennial trends give quick serve restaurants marketing opportunity.
Alan Philips: Trends to Watch
“Young people today have been marketed to since they were newborns, because cartoons are made to sell cereal. So as a consequence, they have the most sophisticated bulls*** detectors of all time. ... If something is created in a boardroom, if something is created by consensus, if something is...
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 restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Taco Bell Is At It Again
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
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...
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...
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 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...