Korean fast casual concept uses Chipotle ordering style in New York restaurant.
Emerging Concepts
While toiling as a management consultant, John-Paul Lee hungered for a new profession that would bring energy and purpose to his life. Lee found his calling with Kosofresh, the New York City–based, build-your-own-rice-bowl concept he opened in September 2012. Adopting the assembly-line service...
Industry News
Selecting the most suitable charitable organization for a brand from among numerous noteworthy causes can be a daunting task. That’s why Tony Lamb, president of shaved-ice truck brand Kona Ice, designed his brand’s giving-back efforts around individual communities rather than large-scale nonprofits...
Pizza Patron is a fast food brand leveraging Hispanic growth and expertise.
Consumer Trends
In today’s ultra-competitive market—a market where hundreds of millions of Americans hold an estimated buying power of more than $12 trillion—companies can’t afford to miss out on any slice of the consumer pie. Especially not a slice that represents the fastest-growing demographic in the entire...
Brands including Starbucks offer local cultural design finishes in their stores.
Consumer Trends
In downtown New Orleans, local artistry and distinctive architecture are never more than a stone’s throw away. For this reason, it may come as a surprise to some visitors to find the world’s most ubiquitous coffeehouse chain nestled among the businesses on Canal Street. But, unlike other units...
Fast food brands move into office retail space to serve hungry employees.
Growth
Convenience, portability, and health are often top of mind for consumers who eat out during the workday, presenting unique challenges to operators embedded in large office buildings. But the brands that meet the needs of the working consumer, experts say, will find this nontraditional space...
Industry News
While the corporate team at sandwich chain Quiznos has spent the last few months battling debt and preparing a restructuring plan, the brand’s menu developers have been busy rolling out a new series of items that could buoy its bottom line: Toasty Pastas, a first for Quiznos, rolled out nationally...
Quick service concepts like Rise in North Carolina are accepting bitcoin money.
Web Exclusive
Despite controversies surrounding the virtual currency bitcoin, a growing number of quick-serve restaurants, bakeries, coffee shops, and bars are allowing their customers to pay for their food and beverages via the digital currency. Bitcoins are a currency that is transferred directly between buyer...
Fast food brands change franchising model to succeed in economic climate.
Special Report
Anthony Pigliacampo is like few of his predecessors in the quick-service game. Pigliacampo is the founder of Modmarket, a Colorado-based concept that continues to earn rave reviews for its modern environment and high-quality food, and which had six stores open at the end of 2013. By the end of this...
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.
Quick serves are now delivering more on-the-go breakfast items to guests.
Breakfast is on a roll.Even though most Americans prepare or eat their morning meals at home, an increasing number of them are opting for breakfast on the way to work, particularly at quick-service restaurant locations.Nearly half of consumers visited a limited-service restaurant for their early mea
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
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 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.