QSR icon Roy Rogers back from the dead with new owners and growth strategy.
Web Exclusive
Most Millennials wouldn’t know Roy Rogers, the iconic Western movie star, from a cowboy’s tin of beans. That’s utterly irrelevant to Roy Rogers, the Frederick Maryland–based quick-service chain that’s making a steady turnaround in a serious bid for 21st century relevance. Never mind that even...
Start up technology entrepreneurs use disruption method to change restaurant industry.
Guest Experience
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry. As vice presidents of customer relationship management and product development, respectively, the two were often burning the midnight oil and coming upon the same...
QSR franchisee uses tips from government work to turn restaurants around.
Franchising
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. She spent four...
Industry News
It’s finally happening—through a collaboration between the frozen yogurt shop Pinkberry and the delivery service Postmates, frozen yogurt is now available for delivery. After years of optimizing its products for travel in the catering business, Pinkberry has become the first in its category to...
AOL founder and investor Steve Case bets on upstart fast casuals like Sweetgreen.
Guest Experience
Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice. Like many tech innovators, he sees great potential to “disrupt” the system through technology and a tech mindset. Case serves as chairman and CEO of the...
Industry News
Neville Craw had not been on a bicycle since high school, but it did not deter him from pedaling 300 miles in three days between Santa Barbara and San Diego, California. The Arby’s chef was part of Chefs Cycle, a charity program under the larger No Kid Hungry initiative, which seeks to end...
QSR executives push brand efficiency and prosperity to benefit franchise community.
Special Report
Having spent three decades helping franchisees evaluate prospective investments, Terry Powell has noticed a monumental shift in the industry. The days of franchisees signing on the dotted line with little more than a review of the royalties, franchise fee, and total investment have largely...
Walt Disney World and Disneyland develop new premium menu items at QSR concepts.
Guest Experience
Magic sort of loses its luster with age. Rarely does one find the right occasion to use the term magical as an adult—after a first date, perhaps, or to describe an experience at a concert or a vacation. There is one place, though, where—by design—the magic never seems to die. Walt Disney Parks and...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Quick serves are now delivering more on-the-go breakfast items to guests.
Breakfast is on a roll.Even though most Americans prepare or eat their morning meals at home, an increasing number of them are opting for breakfast on the way to work, particularly at quick-service restaurant locations.Nearly half of consumers visited a limited-service restaurant for their early mea
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
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 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.