Firehouse Subs has learned to prepare stores for emergencies like fires.
Operations
No operator wants to think about his restaurant catching on fire, a tornado destroying his roof, or an armed robber walking through his front door. But to successfully deal with unexpected emergencies, quick-serve restaurants must have a plan in place long before an event happens. The decisions...
Industry News
As the warm summer months quickly approach, la Madeleine Country French Café invites guests to unwind and cool down with its new French-inspired menu offerings and refreshing pomegranate berry iced tea. Chopped Salmon Niçoise Salade – Inspired by the flavors of southern France, this chopped salade...
Five to Seven will invest in healthy and sustainble fast food brands globally.
Industry News
Five to Seven, a new restaurant funding initiative launched in May by foodservice industry veterans Brad Blum and John Vincent, has goodness at its core and as its goal. “Good food for the planet” is the initiative’s tagline, as Blum and Vincent want “good food”—good in flavor, nutrition, and...
Freshii founder Matthew Corrin got his quick-service start at just 23 years old.
Executive Insights
In 1975, as a 17-year-old kid in Point Pleasant, New Jersey, Peter Cancro wasn’t even old enough to legally slice a sub. But that didn’t stop him from embracing his ambition and love for the fast-food industry. That year, Cancro purchased his first Mike’s Subs shop. He later built the brand to...
New fast food brands like Live Basil first start as innovative business ideas.
Industry News
It always starts with a simple idea. For Brian Bailey at Ichor Restaurant Group, it began with the idea that Ohioans needed better barbecue. Six years after that idea initially took hold, Old Carolina Barbecue opened the doors to its first unit, in Canton, Ohio. The company later opened California-...
Ice cream brands are increasing innovation to take business back from fro yo.
Consumer Trends
They seemed to pop up almost overnight. In strip malls and on street corners across the country, frozen-yogurt shops suddenly offered an exciting new option for America’s collective sweet tooth, teasing at healthfulness and innovating with self service and customization. Once concentrated mostly in...
Cinnabon president Kat Cole is one woman who has risen the fast food ranks.
Women in Foodservice
The foodservice industry has come a long way since the days when it was dominated by men, with more than half of the restaurant talent pool now made up of women. From the front counter to the corner office, women are increasingly influencing the future of the industry. Women’s standing in the quick...
Each social media channel has its ups and downs for quick-service brands.
Denise Lee Yohn: QSR’s Marketing Guru
Q: While using Facebook and other social media networks, which is the best method and what works the most effectively? — Tom Brown, Owner, Harvey Milk's American Diner A: I bet social networking is both a source of excitement and of frustration for you, Tom, as it is for many others. Everyone's...
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Fast food restaurant in Austin holds city wide 5k race to raise funds for charity.
Hot to Trot
While families around the U.S. gather this year for Thanksgiving Day dinner, a casual game of touch football, and the annual parade, some Austin, Texas, residents will sport their running gear for the annual ThunderCloud Subs Thanksgiving Day Turkey Trot. Since its inception in 1991, the 5K...
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...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
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,...