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...
QSR brands like Arby's use sustainability and energy conservation to add new life to restaurants.
Web Exclusive
A lot has been going right at Arby’s in the last year or two, enough to drive the company’s same-store sales up 9.8 percent in the first quarter of this year, the 18th consecutive quarter that number has climbed. But the brand has a secret: It’s not just the menu innovation that’s leading the...
Industry News
Rick Wetzel wasn’t really thinking about delivery when he and his wife Elise founded Blaze Pizza in 2012. Part of what differentiated the build-your-own pizza concept from competitors like Domino’s and Papa John’s was the fast casual’s emphasis on dining in the restaurant. Wetzel says he kept the...
QSR leader McDonalds updates brand image and market strategy to stop sliding sales.
Special Report
There’s one McDonald’s restructuring story that still hasn’t been told. I know it hasn’t been told, because it happens to be mine. While it might not seem that a rather silly, personal anecdote that’s more than half-a-century old can help in the complex restructuring of a company that did $35...
QSR companies use online story telling to share experience with guests.
Denise Lee Yohn: QSR's Marketing Guru
Q: What are the best kinds of posts to share on Twitter, Facebook, etc.? A: There are a lot of ways to generate “likes” and “shares” on social media, but to use it to build a sustaining brand, you should align your social content with your brand strategy. Videos of cute cats and aphorisms like “...
Industry News
Once avoided for its fatty (but oh-so-delicious) flavor, bacon is experiencing a renaissance, and Which Wich has joined the movement. Starting Monday, June 8, the Dallas-based sandwich concept will switch from its standard bacon crumbles to Hormel’s Applewood-smoked variety. To promote the switch,...
Industry News
Less than a week before becoming the co-founder of Pincho Factory, Nedal Ahmad placed a frantic call to his cousin after discovering the mere $6.27 left in his bank account. Despite a load of logistical setbacks, including a complete lack of trained staff, Ahmad insisted that the restaurant open...
Upstart QSR brand dishes vegetarian falafel menu with Europe flare.
Emerging Concepts
Arianne Bennett says her husband, Scott, first tasted a falafel in 1968. He rediscovered the fried chickpea-based product decades later on a trip to Amsterdam, the Netherlands, and when the couple returned home, they decided to develop their own falafel shop with a do-it-yourself toppings bar like...
QSR franchisee uses tips from government work to turn restaurants around.
Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD). With a degree in international security and conflict resolution from San Diego State University, de Vera investigated financial fraud.
The quick service restaurant Lion's Choice will expand under new owners.
When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St.
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
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.
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.
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.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
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 qu