Grilled cheese sandwiches at Cheeseboy offer innovative take on traditional food
Ingredients & Dayparts
There’s nothing cheesy about fromage. Cheese is one of the most ancient man-made food products, dating back thousands of years. Today, it’s among the most popular ingredients in cuisine, with hundreds of varieties from dozens of countries around the world. “When you talk about a food category,...
McAlister's Deli uses a table tracking system to improve restaurant operations.
In the Store
In an age when, according to Pew Research Center, one in three Americans owns a tablet and most adults use the Internet on their cell phones, it’s no surprise that businesses of all shapes and sizes are bringing in technology to bolster sales. Innovative technologies are nothing new at quick-...
Industry News
Taco Bell made news early this week with CEO Greg Creed’s announcement that the brand would scrap kids’ meals and toys by January 2014—all in the name of kicking up its edgy image and resonating with its target Millennial customers. Though the move isn’t likely to create big waves financially—Creed...
Fast casual Energy Kitchen is one restaurant using the REAL certification.
Industry News
Several quick-service restaurants are doubling down on their health and wellness efforts thanks to the new REAL Certification program from the United States Healthful Food Council (USHFC). Established in 2011, the USHFC is a Washington, D.C.–based nonprofit, nongovernmental organization dedicated...
A Jersey Mike's franchisee used communication and influence to grow top unit.
Franchising
Cathy Brown graduated from college as a mechanical engineer and spent time working with a government contractor to create guidance systems for cruise missiles. At one point she was also a high-school math teacher. She eventually landed in the quick-service industry, and in 2009, Brown was tasked...
Industry News
Caffeine-packed energy drinks may get their fair share of flak, but today’s on-the-go consumers continue to seek a quick and tasty pick-me-up. And with its new Pure Recharge Smoothie, beverage brand Smoothie King thinks it has the solution—without all of the artificial ingredients common in many...
Wendy's new pretzel bacon cheeseburger is a successful fast food menu option.
Industry News
One of the most common questions in foodservice—White or wheat?—has grown to include a new option: pretzel. Quick-service restaurants across the country are capitalizing on a new pretzel-bread trend, taking one of the most popular summer snacks and working it into innovative new menu options. “...
Quick serve brands like Edible Arrangements help veterans in life after military
Charitable Giving
It's a sad reality that many find difficult to accept: A shocking number of U.S. veterans are struggling to find a job and, even worse, are often left homeless. A report from the U.S. Veterans Administration shows the number of veterans returning home from Iraq and Afghanistan who end up homeless...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
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...