Scott Gittrich of pizza concept Toppers has invested in business for long term.
Start to Finish: What Inspires Execs
I was taught by good people that you can capture magic if you’ve got a wonderful place that attracts really good people who believe in what you do. The thing that really gets me is there are about 1,300 Toppers team members out there today, and by and large, those people are highly engaged and...
Fast food options at sports stadiums like MetLife feature innovative menu items.
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With chicken wings, nachos, and pizza at the ready, more than 100 million fans will be piling into homes, restaurants, and bars across the country to watch the Denver Broncos and Seattle Seahawks battle it out in Super Bowl XLVIII. But at New York City’s MetLife Stadium, home of this year’s Super...
Piada serves Italian street food with Chipotle ingredient bar style model.
Emerging Concepts
There are three entrées on the menu at Piada Italian Street Food: pasta bowl, chopped salad, and piada. What customers can create with those three options, though, is practically endless. The restaurant’s namesake item, the piada, starts with an Italian thin-crust dough made with flour and olive...
Quick service operators like &pizza invest in neighborhood with time and money.
Charitable Giving
Roll tape. Two women behind a cluttered counter smile into the camera, a range of designer outfits framing the wall behind them. They talk of a dream to open a business, a love for their corner of Washington, D.C. Cut to individual glimpses of two men, one laughing as he sits on an orange leather...
Quick service concepts like Chick-fil-A use marketing to improve brand image.
Denise Lee Yohn: QSR's Marketing Guru
Q: What does it take for a quick-service brand to become a great brand? A: I get this question all the time. Many people look at superstar brands like Apple, Southwest Airlines, and Nike and mistakenly conclude those companies achieved their successes as a result of good timing, great advertising,...
LA fast casual Marcona offers East Coast deli menu items with West Coast flare.
Emerging Concepts
Amid the glitz and glam of Hollywood’s boutiques and TV studios, Collier Ulrich’s upstart eatery, Marcona, is making a name for itself with turkey and ham. The New York native’s almost-two-year-old gourmet sandwich shop serves up classic East Coast deli fare enhanced by Mediterranean influences and...
Children consumers demand healthy and customizable menus from quick service.
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It's no surprise that children love to eat at quick-serve restaurants. But a recent survey by Chicago–based research firm Y-Pulse shows that, beyond a noticeable increase in their favorability ratings for such establishments in the last few years, kids also have higher expectations for the industry...
Hotel brands like Hilton are developing more fresh foodservice offerings.
Competition
Consumer demand for more convenient, healthier foods has affected the quick-service industry for the last several years. Now the trend might be helping to create a new competitor for traditional quick-serve brands: hotels. Hotel food offerings were once minimal, unhealthy, or expensive, sending...
Quick service operators develop innovative potato dishes as menu options.
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.
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
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
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 brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.