Click on the headlines below to catch up on QSR’s coverage from the floor of the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show).
Recapping the NRA Show
As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on...
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Equipment, Kitchen, Menu Innovations, Back Office, Fazoli's, Live Basil, In the Store, Menu Innovations, Ordering, Promotions, Growth, Health
Despite the crowded pizza category, Toppers Pizza is taking its share of the more than $40 billion pie.
System-wide sales increased by more than 40 percent for both company-owned and franchised units in the first quarter of 2013, and same-store sales for company units were up 13.59 percent in the...
There’s no way around the truth that social media is now a critical tool for limited-service restaurant brands.
It plays an influential role in marketing and building brand identity, and allows concepts to reach out to and interact with fans and followers to build deeper relationships.
The fans spoke, and California Tortilla listened. Street Tacos edged out the competition to win March’s Elito 8 Tournament; now they’re available at California Tortilla locations nationwide starting Monday, May 20.
For a limited time only, customers can get all the flavors of the city streets...
Perkins & Marie Callender’s recognized its Franchisee of the Year, Dan Esmond, owner/operator of four Perkins Restaurants & Bakeries in Lawrence, Topeka, Great Bend, and McPherson, Kansas.
Hailed by Perkins & Marie Callender’s president and CEO Jeff Warne as the “franchisee who best...
Smithfield's Chicken 'N Bar-B-Q (SCNB) recently shipped care packages with official SCNB T-shirts and all of the ingredients needed to prepare its eastern North Carolina–style chicken, barbecue, and other southern staples to U.S. troops stationed in Afghanistan.
Although the brand knew its...
On Fort Lauderdale, Florida’s 17th Street, tucked in the shadow of giants Chipotle and Panera Bread, an upstart burger joint dreams of someday entering the same upper ranks of the fast-casual world that those two brands helped create. Though the restaurant carries a familiar name, its vibe is...
Alan Philips: Trends to Watch
A couple of years ago, I embarked on a journey into the world of pop-up restaurants. After almost a decade of consulting, I decided it was time to take on a project that was a pure representation of my passions: food, wine, and creating unique hospitality experiences. Not to be held up by things...