Most Recent Stories - QSR magazine

May 25, 2013

Executive Insights

“Growth has killed many brands.” Those words, from Corner Bakery Café’s CEO Mike Hislop, sum up a problem that several quick-serve CEOs face: Expanding a business is a natural desire for most executives, but growing it beyond one or two stores without compromising its authentic, personable branding often proves to be...

Read Full Story // read more about: Corner Bakery Cafe, Dickey's Barbecue Pit, Marketing, In the Store

Marc Halperin: Resident F&B Expert

Icing On the Cake

How is it possible, in a culture where clever entrepreneurs have built entire concepts around the likes of cake, cookies, ice cream, yogurt, doughnuts, cream puffs, strudel, custard, cupcakes, and even rice pudding, that fast food and fast-casual chains haven’t taken it upon themselves to rise up and achieve total dessert...

Read Full Story // read more about: Desserts, Menu Innovations, Ingredients & Dayparts

Wingstop Plans Chicago Expansion

See more about this and other industry happenings, including Johnny Rockets' new prototype design, Hardee's/Carl's Jr. parent's IPO filing, Chevys Fresh Mex's rollout of a gluten-free menu, and which brands are connecting best with Millenials.

Industry News

Sheetz, Celebs Raise $400k Through Golf Tournament

It was 11 a.m. on May 21 when former San Francisco 49ers quarterback Joe Montana realized he was in trouble. He was on the green at the National Golf Club in Pinehurst, North Carolina. All his golf balls had been played away. Sweat droplets sat poised, threatening to slide down his neck at the uptick of humidity.

Read Full Story // read more about: Sheetz, Charitable Giving, Promotions

Industry News

The Next Wave of Food Courts?

Food courts in China today offer a range of experiences, from the simple stands one might see in the U.S. to high-end, luxurious food spots. Experts say China is not simply one contiguous market where food-court restaurants can be plugged in uniformly across the board, but a collection of different markets with varying levels of...

Read Full Story // read more about: Operations, Competition, In the Store, Growth

Industry News

Summer Menu Launches at la Madeleine

Take shelter from the heat and immerse yourself in the crisp flavors of la Madeleine Country French Café’s summer selections. The authentic Country French café is celebrating the arrival of everyone’s favorite season by introducing a new summer salade to its repertoire of warm-weather classics. Roasted Pear &...

Read Full Story // read more about: La Madeleine, Menu Development, Menu Innovations

Menu Innovations

Big Idea: Mini Desserts

Tapas continue to grow in popularity, as do sliders and other little burgers. Even antipasto has found a place in the small-dish arsenal within American restaurants. So why not the same for the end of the meal? Bite-size desserts have been predicted as a food trend for years, but they really haven’t trickled down much from the...

Read Full Story // read more about: Baskin-Robbins, Starbucks, Taco John's, TCBY, Desserts, Ingredients & Dayparts

Outside Insights

What to Know About Sustainable Packaging

We live in an eco-conscious world. Sustainability is no longer just nice to have, but rather essential for this generation and generations to come. And today our definition of sustainability must encompass several different concepts, including environmental, operational, and economic sustainability.

Read Full Story // read more about: Packaging, Sustainability

Small portions give customers control over health, values, and variety.

Menu Innovations

Small Portions a Big Idea

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner...

Read Full Story // read more about: Pei Wei, Qdoba, Starbucks, Taco Bell, Wendy's, White Castle, Wow Bao, Menu Development, Consumer Trends, Health, Ingredients & Dayparts

Restaurant operators learn valuable tips at restaurant industry's largest show.

Industry News

2013 NRA Show Guide

Carin Stutz Q & A

Saturday, May 18

...

Read Full Story // read more about: Cosi, Competition, Growth

NRA CEO Dawn Sweeney helps protect restaurant operators interests.

Executive Insights

The Advocate

The most powerful woman in the restaurant industry isn’t intimidating, nor is she larger than life. She isn’t cold, tight-lipped, terse, or abrasive. She doesn’t talk down to you. She doesn’t double-book you and cancel at the last second.

Certainly one might expect...

Read Full Story // read more about: Healthy Menus, Competition, Women in Foodservice, Growth

Food production systems like hydroponics help restaurants use more local goods.

Ingredients & Dayparts

Can Quick Serves Save the World?

No longer is local sourcing just a utopian ideal. It’s a practice coming to life and continually gaining momentum in foodservice, with the number of local ingredients on menus growing by 73 percent over the last four years, according to market research firm Mintel.

But, at its most...

Read Full Story // read more about: Chipotle, Mad Greens, Sloco, Green, In the Store, Consumer Trends, Menu Innovations

Celebrity chef Bobby Flay provides strong example of smart restaurant growth.

Alan Philips: Trends to Watch

Be Like Bobby

My idea of “inclusive exclusivity” started in a boardroom many years ago in Atlantic City, New Jersey. I was making a presentation to a group of executives at the Borgata Hotel, Casino, & Spa to explain how they could import the feel of New York’s hottest nightclubs and...

Read Full Story // read more about: Bobby's Burger Palace, Burgers, Growth

Industry News

Dunkin' Donuts Grows Healthy Menu With Turkey Sausage

Helping guests greet the warm weather with more smart choices, Dunkin’ Donuts announced a permanent addition to its DDSMART menu: the Turkey Sausage Breakfast Sandwich.

A breakfast sandwich option under 400 calories, the new sandwich features a fried egg topped with turkey sausage...

Read Full Story // read more about: Dunkin' Donuts, Breakfast, Healthy Menus, Menu Development, Sandwiches

Industry News

Offering Value Isn't Enough; Taco Bell Wants to Redefine It

It may seem like a lofty goal, but Taco Bell is dead set on not only redefining value at the quick-service level, but also delivering it to consumers in a variety of ways.

Specifically, the brand is focusing on four key areas: the low- and high-price end of the menu, new menus and...

Read Full Story // read more about: Taco Bell, Menu Development, Executive Insights, Promotions

Low calorie menu options boost quick service restaurant sales.

Health

Slimmer Items, Hefty Sales

The lower the calorie counts in restaurant menu items, the better for business, according to recent research by public policy research organization Hudson Institute.

The report analyzed 21 of the nation’s largest restaurant chains, including quick-service brands like McDonald’...

Read Full Story // read more about: Healthy Menus, Consumer Trends, Menu Innovations, Ingredients & Dayparts

McAlisters Deli franchisee says casual dining experience helps in quick service.

Sandwiches

What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

Women leaders like Flatbread Grill's owners successfully launch new brands.

Finance

Cleared for Launch

Starting any business can be a difficult prospect, but in an industry where men have historically outnumbered women, the roadblocks to doing so can be even more challenging when you’re female.

For many female foodservice entrepreneurs, being taken seriously as a business owner is...

The Boston Fire Department was treated to free meals at Firehouse Subs.

Charitable Giving

Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

Operators must protect their quick serve business from credit card fraud.

Point Of Sale

How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

Corner Bakery's new menu items use fresh ingredients to offer premium quality.

Breakfast

The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

Beverage

Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

Innovations like the Marinara Tower were featured on the NRA Show floor.

Back of House

Recapping the NRA Show

As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.

The show featured no shortage of technological advancements, not just in computing hardware...

Superfoods like whole grains and oatmeal offer healthy menu alternative.

Healthy Menus

The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...