May 23, 2013
Industry News

Having been in refresh mode for more than year, Del Taco is ready to enter the final phase of a major brand upgrade that has so far included new store and branding designs, as well as operational tweaks at the corporate office. This week, the Lake Forest, California­–based brand launched two new menus, Buck & Under and New...

Industry News

Cambro, a supplier of foodservice equipment, continues its steadfast commitment to food safety and launches its "Ask Shelly" campaign that offers foodservice operators a chance to submit questions for advice from accredited health inspector and food safety educator Shelly Wallingford, an MS, REHS, Credentialing Coordinator with...

Industry News

Maui Wowi Hawaiian is hitting the streets of Dallas-Fort Worth with a new mobile food truck to bring the party to the people. Franchise Owner Jason Sorrells is one of the first to embark on the new business model and has pulled out all the stops to turn his truck into a party on wheels. It will offer the company’s all-natural,...

Read Full Story // read more about: Maui Wowi, Beverage, Design
Industry News

Move over, rice and salsa; Chipotle will soon have agave nectar, lemon-lime juice, and Patron Silver tequila on its assembly line. The brand plans to bring premium margaritas to all locations with a liquor license—about 900 of them—beginning April 29. QSR got a sneak peak at the new margaritas last week during...

Industry News

Summer sweetness is now in season with two new sun-kissed and handpicked Key Lime treats from Krispy Kreme. Key Lime Cake and Key Lime Cheesecake Doughnuts are available through June 23, 2013, at participating Krispy Kreme U.S. and Canadian locations. Guests can enter for a chance to win a Krispy Kreme Key Lime Staycation Prize Pack at...

Industry News

The latest research from The NPD Group shows specific food or beverage ingredients do not significantly influence consumer choices of restaurant and menu items , although consumers express the desire for more nutritional information. According to the study, consumers are making a conscious effort to live a healthier lifestyle and are...

Denise Lee Yohn: QSR’s Marketing Guru

Q: What's the right way to handle a negative online review? A: If you're like most restaurateurs, you're a perfectionist. So a negative review on Yelp or Trip Advisor can really sting. A particularly harsh comment can even prompt you to experience some of the stages of grief: denial, anger, depression. But, just...

Industry News

Chick-fil-A isn’t one to back down from a challenge—even one that’s self-imposed. That’s why, despite the fact that customers weren’t complaining about current salad offerings, the chicken chain decided to scrap its salad lineup in favor of three brand new options. “Salads are a product where people...

Superfoods like whole grains and oatmeal offer healthy menu alternative.
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

Operators must protect their quick serve business from credit card fraud.
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

The Boston Fire Department was treated to free meals at Firehouse Subs.
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

Fast casual brands attract customers with alcoholic beverage programs
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

McAlisters Deli franchisee says casual dining experience helps in quick service.
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

Innovations like the Marinara Tower were featured on the NRA Show floor.
Recapping the NRA Show

As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.

The show featured no shortage of technological advancements, not just in computing hardware...

Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

Corner Bakery's new menu items use fresh ingredients to offer premium quality.
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

 
Industry News

Checkers Drive-In Restaurants, the largest double drive-thru chain in the United States, honored its outstanding employees and franchisees at the company’s Best of the Best Awards Ceremony held at its National Convention in Las Vegas from September 25–28, 2012.

The awards recognize the employees and franchisees that have added to the tremendous growth and success Checkers has experienced over the past year as the brand continues to develop with new locations across the country.

Industry News

After years of partnership with Women’s Foodservice Forum (WFF), the leading organization for developing talent in the foodservice industry, ARAMARK Corporation is taking its partnership to new levels, becoming a Catalyst partner of WFF.

The partnership is a tremendous display of support for WFF’s mission in advancing women leaders.

Industry News

FranNet, America’s most respected leader in matching individuals with franchise opportunities through a free and extensive educational and coaching process, is pleased to announce its President and COO, Jania Bailey, will be joining the Board of Directors of the International Franchise Association (IFA). Bailey accompanies five other industry leaders also joining the board this winter.

Industry News

LYFE Kitchen, the lifestyle brand of great-tasting, good-for-you food—including a restaurant in Palo Alto, California, and a retail product line of ready-to-eat meals—announced that Jennifer Garner, globally acclaimed actress, philanthropist, and lifestyle role model, is joining the brand.

Garner will serve as charitable and strategic advisor and a member of LYFE Kitchen’s ambassador panel in an effort to spread awareness to active moms and families. She will also further the brand’s commitment to practice social and environmental responsibility.

Franchising

Having started as a crewmember at the age of 16, Vicki Marshall has nearly 35 years of experience with Little Caesars. The first female franchisee for the brand, Marshall opened her first unit at age 22, and now owns 23 stores across Kentucky, West Virginia, and Ohio.

Marshall’s experience with the brand has given her extensive knowledge of how franchisees should assess potential employees, hire the strongest candidates, and encourage them throughout their employment.

Franchising

Christi Hogin and her business partners Michael Jenkins and Chris Khaleghian opened their first Tossed unit in the heart of Los Angeles’ Financial District in March. Hogin and Jenkins, both lawyers, and Khaleghian, a former Johnny Rockets and Subway franchisee, built several sustainable elements into the salad store that not only reduce the carbon footprint of the unit, but also attract eco-conscious consumers.

Hogin shares her tips on “going green” and how this sustainable enterprise has developed both the brand and profitability.

Emerging Concepts

There’s been no lack of new faces and places on the frozen dessert landscape in the past 10 years, but with innovative flavors like Wildberry Lavender ice cream and Riesling Poached Pear sorbet, Jeni’s Splendid Ice Creams stands out in the crowd.

In 2000, Jeni Britton Bauer was studying art history at Ohio State University and considering career possibilities. She had worked in a French bakery through college and thought pastries might be her calling, so she practiced her skills at home.

Executive Insights

What’s hot in foodservice?

Ask the entrepreneurs of the Millennial generation. Their ideas reflect Gen Y values such as sustainability, nutrition, and charitable giving.

Their dedication is unwavering. Mary Lemmer skipped her high school prom to go to the Northeast and research Italian water ice. Seth Priebatsch debuted his first online company—he admits it was a complete failure—at 12, and kept conceiving ideas until one stuck. Deepti Sharma kissed law school goodbye when an all-night study session inspired an ordering website for food trucks.