Quick service restaurants use long communal tables to create cozy atmosphere.
Consumer Trends
A new trend in seating design among fast-casual restaurants is creating a more relational meal experience for diners. Brands are starting to follow in the footsteps of full-serve restaurants that feature communal tables where customers can enjoy meals alongside others they may not know. “In fast...
Industry News
The new Italian fast-casual concept Venti Tre Modern Italian, developed by quick-serve giant Fazoli's, has been a hit with consumers since opening its first store two weeks ago in Baltimore. Carl Howard, CEO and president of Fazoli's, attributes this quick success to the brand's ability to attract...
Quick service restaurants including Greek concepts offer fresh yogurt options.
Menu Innovations
Whether or not consumers are flocking to the better-for-you items they’re demanding from quick-serve restaurants is up for debate, but there’s really no argument about yogurt’s success. The dairy product’s growth is hard to ignore; according to U.S. Department of Agriculture data, yogurt production...
Mississippi-based Newk's Eatery offers homestyle classics.
Competition
Newk’s is carving out a niche for itself as an upscale fast-casual restaurant, rebranding from Newk’s Express to Newk’s Eatery to emphasize its position. “The word express didn’t resonate with upscale food,” says Newk’s president and CEO Chris Newcomb. The rebranding began in 2013, and Newcomb...
Quiznos and Sbarro both filed for bankruptcy to relieve debt.
Web Exclusive
Quiznos and Sbarro this month became the latest two quick-service chains to file for bankruptcy, the result, experts say, of not being able to keep up with the growing competition in their respective categories. Sbarro, once a staple in the pizza category and among the top five pizza brands, has...
Quick serves train restaurant managers to handle regulatory and legal issues.
Outside Insights
Just after stumbling out of bed each morning, the first thing I do is scan the local and national news stories posted on a half-dozen different websites. I don’t read every article, of course, but I do try to read the ones that are important to me either personally or professionally. And recently I...
Industry News
It's that time of the year again: QSR is looking for the quick-service industry’s best franchise deals. Weighing investment figures, sales trends, and corporate support, among other things, we've produced one the industry's annual can't-miss franchise reports for the last four years. Think your...
Industry News
Many quick-service brands seek drastic modifications when designing new store prototypes, often including components that wow customers and radically transform the brand identity. With a recent store redesign, La Madeleine executives opted for a different approach and found themselves selecting a...
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
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 operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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