Fast food options at sports stadiums like MetLife feature innovative menu items.
Web Exclusive
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.
Web Exclusive
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...
Some quick service brands establish legacies through limited regional expansion.
Competition
Stop a local in the Chicago area, inquire about the closest Portillo’s restaurant, and you’re almost certain to get directions to the Chicago-based chain’s nearest location (alongside some ordering suggestions). With its signature Vienna beef hot dogs and Italian beef sandwiches, Portillo’s is a...
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.
QSR pasta and pizza brands with best sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
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.
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.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even