The Goodfood Truck in Orlando shops healthier fast food options around town.
Emerging Concepts
Considering how many food trucks have hit the streets across the U.S., Kim Baxter has plenty to brag about. Last summer, Baxter and her upstart Orlando-based food truck, Goodfood, bested food trucks from around the country and captured $5,000 as winner of the inaugural Progressive Insurance Flo’s...
Americans increasingly enjoy hot and spicy foods from fast food restaurants.
Menu Innovations
Some like it hot. And some like it even hotter. Fiery dishes are heating up limited-service menus as operators increasingly recognize consumers’ growing interest in spicy, hot entrées. A 2013 Consumer Flavor Trend Report by Chicago-based restaurant market research firm Technomic found that a...
Restaurant brands like Denny's use marketing position to build customer loyalty.
Denise Lee Yohn: QSR's Marketing Guru
Q: What is a "brand positioning," and do I need one for my restaurant? A: A brand positioning is a strategy statement that explains whom you are selling to, what your business scope is, and what you do to create value for your customers. A clear, definitive, and competitive brand positioning is...
Artisanal bread maker La Brea rebranded to expand vision for foodservice future.
Web Exclusive
La Brea Bakery rebranded itself for the first time in 25 years, updating its logo, packaging, and café to reflect its expanding vision while also doubling down on its commitment to supply fresh bread both to foodservice companies and consumers. La Brea, which was originally built to supply a single...
Industry News
When the economy soured, the quick-service industry was not exempt from repercussions, but many brands took the opportunity to go back to the drawing board to draft a survival strategy. At Philly Pretzel Factory, that survival strategy flourished into a partnership with big-box retailer Walmart,...
Fast food brands use gluten free and allergy friendly menu items and preparation
Food Safety
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns. Gluten, the latest focus of the food allergy community, has had a...
A Maui Wowi quick service franchisee keeps his day job while running restaurant.
Denise Lee Yohn: QSR's Marketing Guru
Franchisees entering the quick-service space might not need to quit their day job, after all. A high school teacher for going on 11 years, Chad Knee recently ventured into the quick-serve industry with fruit smoothie and coffee retailer Maui Wowi Hawaiian, opening his first unit in June. Now, with...
Famous celebrities invest in fast food industry through franchise partnerships.
Denise Lee Yohn: QSR's Marketing Guru
Outside a new Memphis-area Wingstop, a small crowd of locals gathers for a ribbon-cutting ceremony and grand opening. The restaurant looks like most others in the Texas-based brand’s portfolio—a modest sign with a signature dark green sans serif type protrudes from a beige concrete exterior,...
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 brands remove antibiotic chemicals from menu items to make healthy.
More limited-service operators are phasing out food products from animals treated with nontherapeutic antibiotics and hormones as consumers air concerns over the human and animal welfare impact of such practices.
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
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