Industry News
As pizza concepts continue to saturate the market, it can be difficult for brands to stand out among their competitors. Posh Tomato, a family-owned concept based in Brooklyn, New York, has two distinguishing factors going for it: a crust even thinner than the standard Neapolitan and an exceptional...
QSR beef suppliers debate sustainable production to meet consumer demand.
Web Exclusive
On its face, the very notion of sustainable beef might seem like an oxymoron. How, after all, can something as environmentally intensive as beef production be used in the same sentence as sustainable? But now, a gathering of such disparate groups as cattlemen, retailers, beef processors, financial...
QSR brands grow business through franchise and corporate owned stores.
Operations ran pretty smoothly when Jeff Osterfeld opened his first Penn Station East Coast Subs in 1985 in downtown Cincinnati, Ohio. Things got a little dicey after the company founder had opened three stores. He learned that if he was at one store, it would be fine—the food would come out...
Industry News
Napa, California, might be best known for its varietals, but an ambitious new “fast fine” concept has planted roots firmly in wine country. Since April, Heritage Eats has been serving up hyper-local, globally inspired fare. Its founders, Ben Koenig and Chef Jason Kupper, both worked at the fine-...
Industry News
While fast casuals and "build-your-own" brands continue to change the landscape of foodservice, progress seems to be stagnating on the aesthetic front. Bob Stoll, president of the build-your-own burger concept Cheeseburger Bobby’s, wanted to break away from the now-standard micas and granites of...
News and insights from last year in top QSR brands in restaurant industry.
Special Report
Read the Profiles Browse the Big Chart See The Contenders Segments Burger Sandwich Snack Mexican Pizza/Pasta Chicken Asian Seafood 1. McDonald’s The Golden Arches’ now-years-long slump has shifted from curious anomaly to serious quagmire, a challenge that company brass seem to grow more...
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Marc Halperin: Resident F&B Expert
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 quarry...
QSR brands release high tech signage and menu boards to illustrate nutritional information.
Outside Insights
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015. Now restaurants have an...
Quick service brands update their point of sales stations with technology advancements.
Sure, you may be able to accept credit cards on your smartphone.
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit.And for good reason: The item is included or featured in nearly 80 of the brand’s menu
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
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 move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
QSR brands change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.