Smashburger cofounder explains craft beer and burger pairing at Chicago event.
Industry News
Inside Smashburger’s newest Chicago-area restaurant, a hip-looking joint in the city’s trendy Lincoln Park neighborhood, company founder and chief concept officer Tom Ryan holds up the brand’s Windy City Burger as if it’s Lord Stanley’s Cup. Packed with layers of melted Cheddar cheese, haystack...
Industry News
To say Kona Ice is growing quickly would be an understatement. In the first six months of 2013 alone, the shaved ice concept has expanded from 305 trucks on the road to 409—opening a whopping 100 trucks in 100 days, says president and Kona Ice founder Tony Lamb. “We’ve been building like crazy all...
Global flavors inspire new barbecue menu options at quick serve restaurants.
Marc Halperin: Resident F&B Expert
I have an admission to make: Although I’m not an anthropologist, I have determined definitively, through informal surveys of a few good friends, that the love of aromas found in smoke is locked securely into our genes. There’s just something about meat and fire. You can bake, broil, poach, pan-fry...
Industry News
For many quick-service restaurants, french fries are low on the innovation priority list, one of multiple side options that accompany the all-important main dish. But for Scott Nelowet, CEO and founder of French Fry Heaven, french fries are the main event, a menu item with endless possibilities....
Industry News
Robert Irvine’s tough-love approach with restaurant owners on the Food Network reality show “Restaurant: Impossible” has endeared him to millions of fans. That includes a large foodservice audience, who tune in not only for Irvine’s unique brand of tell-it-like-it-is entertainment, but also for...
Quick serve operators must strategic plan how to market their brand online.
Social Media
In February, Taco Bell made the long-awaited announcement that it would soon launch the Cool Ranch Doritos Locos Taco, a follow-up to 2012’s fanfare-inducing and record-shattering Doritos Locos Taco. But it didn’t break the news through a press release or company statement. Instead, its nearly 10...
Capriotti's reduces the use of paper in the office to save time and money.
Sustainability
Talk of an all-digital future where paper is nothing but a distant memory has been around for decades. But thanks to the rise of cloud applications and devices that keep everyone constantly connected, the dream of a paperless office is now becoming a 21st century reality—a reality that can work...
Pollo Tropical and Taco Cabana grew sales after splitting from parent company.
Growth
Sometimes, parting ways can be advantageous. In May 2012, Fiesta Restaurant Group, owner of fast-casual brands Pollo Tropical and Taco Cabana, split from Carrols Restaurant Group, the nation’s largest Burger King franchisee. Fortunately, there were no hard feelings. “Originally, the idea was that...
Health and Nutrition: The State of the Industry
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...