Industry News
Bojangles’ has added a milder, Southern-flavored, 100 percent white meat boneless chicken product to its menu called Homestyle Tenders.  The new tenderloin filets have a one-of-a-kind flavor for fans looking for a milder option at Bojangles’.  Homestyle Tenders are now available for purchase at all...
Industry News
Inspired by consumers’ ever-increasing obsession with the story of their food and everything Food Network–related, Ritter’s Frozen Custard realized last summer that the time had come to spice up its menu and capture this growing market. And the chain wasn’t afraid to go outside of its comfort zone...
Dickey's Barbecue Pit enjoyed the best growth among quick service restaurants.
Industry News
In a sign that the economic landscape might finally be rebounding for quick serves, early results from Technomic’s upcoming “Top 500 Restaurant Chain” report reveal that the fastest-growing limited-service restaurant chains in the U.S. realized average sales increases of 22.3 percent between 2011...
Industry News
McAlister’s Deli, a leading fast-casual restaurant, is offering guests new limited-time menu items including sandwich grillers, a seasonal berry salad, and hearty pot roast. The menu runs April 8–June 30 and features: Pecanberry Salad: Loaded with fresh strawberries and blueberries, candied pecans...
Consumer Trends
Though not new, secret and hidden menus have taken hold in recent years as social media–savvy diners share off-the-menu experiences with potentially viral audiences. And today, more quick-service brands are finding that a secret menu can offer guests a fun and unique experience worth coming back...
Outside Insights
The old adage “squeezing blood out of a turnip” may best describe how many marketers today feel when it comes to finding new ways to stretch their marketing budget dollars. Whether they slashed advertising media buys, reduced the number of new collateral materials, or scaled back on product...
Read Full Story // read more about: Marketing
Tips for food truck insurance
Outside Insights
There’s a food truck for every type of cuisine nowadays. Mobile eateries’ sudden rise in popularity has taken the country by storm, and just like other businesses, the trucks need to be insured, whether they’re operators’ main business or secondary source of income. From 2011 to 2012, Progressive...
Read Full Story // read more about: In the Store
Industry News
When nearly four in five servings of fried chicken in the U.S. are served “off the bone” – strips, bites, and filets – what’s the most famous fried chicken restaurant in the world to do? For KFC, the answer was simple: Get rid of the bones. KFC is introducing Original Recipe Boneless – boneless,...
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...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
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. And the unrelenting march of technology is changing...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
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...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...
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...