Outside Insights
An effort by Richard Griffin, the General Counsel (GC) of the National Labor Relations Board (NLRB), to raise wages and otherwise benefit franchise employees may have an unexpected and undesirable consequence: a threat to franchising as a business model. Although Griffin’s desire to benefit...
Operations
As with many nontraditional settings, college campuses have a lot of built-in advantages. There’s a captive audience of busy, hungry students with disposable income. But getting a quick-service brand into the college environment isn’t a sure thing. Competition is stiff, and college students are...
Industry News
With minimum wages, menu legislation, joint employer standards, and more called into question over the last several years, many foodservice brands and franchise owners are more concerned than ever about the future of the franchise industry and their role within it. That’s just one of the reasons...
Read Full Story // read more about: Legal, Franchising
Outside Insights
When I heard of Maya Angelou’s passing this summer a twinge of sadness struck me, but then I remembered one of the remarkable things that she said: “I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” The simple...
Industry News
The phone number is emailed to me, and I’m surprised to see it’s only 10 digits. No dial-in information, no confirmation code, no announce yourself after the beep. Just a plain and simple phone number, area code Los Angeles. I’m surprised because this phone number belongs to Roy Choi, celebrity...
Quick service restaurant brands add nutritious items like kale to improve menus.
Health
It’s the conundrum befuddling limited-service restaurant operators the world over: How do you answer consumer demand for healthier menu items when so many customers are scared away by health-food claims? How do you help fight off the nation’s obesity epidemic when the entire business is designed...
Quick service restaurant concept Fresh to Order makes healthy fresh food.
Emerging Concepts
“Fast fine” is the way Fresh to Order founder and CEO Pierre Panos describes the Atlanta-based concept he created in 2006. “It’s nicer than fast casual, but not fine dining,” he says. With a background in fine dining, Panos sought to offer a fresh, quality product to a mass market for around $10....
Quick service companies like Starbucks let customers use wireless charging stations.
Ordering
The rise of wireless phone chargers in quick-service establishments could turn the casual consumer into a loyal, repeat customer. These sleek mats are either placed on or built into a table and provide guests with the convenience of charging their mobile devices by simply placing the phone in a...
Read Full Story // read more about: Starbucks, In the Store
Quick service restaurant operators can survey equipment options at NAFEM Show.
2015 NAFEM Show Preview
THE Q&A We spoke with officials at the North American Association of Food Equipment Manufacturers about what attendees can expect from this year’s event. What is the purpose of the NAFEM Show? The NAFEM Show features foodservice equipment and supplies from 500-plus manufacturers. At the show,...
Quick service pizza restaurants roll out mobile apps and ordering tools.
Order’s Up
More than two decades ago, Pizza Hut sold its first pizza online—reportedly the first thing ever sold on the Internet. Ever since, the nation’s pizza chains have been leading the way in online sales innovation. And this year, that innovation is expected to continue as pizza brands fight off a stiff...
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...
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...
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...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...