Industry News
Many fast casuals boast a dine-in experience comparable to full-service establishments: unique interiors, comfortable seating, and tableside delivery of an order. That final element can prove difficult for limited-service operators, as food runners generally have to call a customer’s name or search...
QSR brands remove antibiotic chemicals from menu items to make healthy.
Healthy Menus
More limited-service operators are phasing out food products from animals treated with nontherapeutic antibiotics and hormones as consumers air concerns over the human and animal welfare impact of such practices. But as brands large and small embrace more naturally raised meat and poultry, they...
Industry News
Hospitality has long been known as a family value, and every now and then it also becomes the family business. In Los Angeles’s thriving restaurant scene, two father/son sets paired up to bring hospitality from their home dining tables to a quick-service concept. Nicholas Eckerman had a background...
QSR brands like salad restaurant concept Mad Greens determine price around customer trends.
Ordering
All too often, foodservice operators are eager to talk about menu innovations, brand storytelling, and their core mission. But at the base of these more marketable elements is the simple mandate of all businesses: to make a profit. And at the base of making a profit is each company’s pricing...
QSR concepts in California use action sports to connect with communities.
Charitable Giving
In the 1990s, “Skateboarding is not a crime” was a popular sticker slogan demonstrating opposition to local ordinances that banned skateboarding in public places. In the proceeding decades, skateboarding and other action sports like surfing and snowboarding evolved from counterculture to mainstream...
QSR brands like Arby's use sustainability and energy conservation to add new life to restaurants.
Web Exclusive
A lot has been going right at Arby’s in the last year or two, enough to drive the company’s same-store sales up 9.8 percent in the first quarter of this year, the 18th consecutive quarter that number has climbed. But the brand has a secret: It’s not just the menu innovation that’s leading the...
Industry News
Rick Wetzel wasn’t really thinking about delivery when he and his wife Elise founded Blaze Pizza in 2012. Part of what differentiated the build-your-own pizza concept from competitors like Domino’s and Papa John’s was the fast casual’s emphasis on dining in the restaurant. Wetzel says he kept the...
QSR leader McDonalds updates brand image and market strategy to stop sliding sales.
Special Report
There’s one McDonald’s restructuring story that still hasn’t been told. I know it hasn’t been told, because it happens to be mine. While it might not seem that a rather silly, personal anecdote that’s more than half-a-century old can help in the complex restructuring of a company that did $35...
QSR executives push brand efficiency and prosperity to benefit franchise community.
Having spent three decades helping franchisees evaluate prospective investments, Terry Powell has noticed a monumental shift in the industry.
Quick service restaurant operators use high tech products to improve customer experience.
Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers. CEO David McDougall says there’s no question that the entire restaurant industry is moving away from cash and credit and toward mobile payment and ordering methods.
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
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
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
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.