Industry News
If last year’s Menus of Change emphasized a need to shift away from meat-based menus, this year’s conference extolled the business advantages associated with such a shift. “In America, we are much better at capitalism than prohibition,” said Culinary Institute of America (CIA) president Tim Ryan in...
Table service wings brand to grow with QSR prototype.
Web Exclusive
The fast-paced action of sports has never quite made its way into the sports bar world, which has long been a full-service, leisurely environment. But the team at Beef ‘O’ Brady’s Family Sports Pub wants to get in on the surging popularity of the fast-casual sector with its new concept, Beef’s...
Industry News
As the National Restaurant Association Educational Foundation (NRAEF) works to develop the future of foodservice, it also seeks to promote the industry’s storied history. The Elliot Group, a retained executive search firm specializing in the hospitality industry, recently stepped in to further this...
Read Full Story // read more about: Guest Experience
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...
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.
Quick service operators leverage brand advertising terms to improve visibility.
Q: What’s the difference between advertising and branding?A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
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 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
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.