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...
QSR brands launch literacy programs to help young customers learn reading skills.
Charitable Giving
For quick-serve brands, giving back to the community can extend beyond donating food and fighting hunger. Two brands have found that supporting childhood literacy is not only a worthy investment in the next generation, but it’s also good for business. In 2007, the National Endowment for the Arts...
QSR restaurant concepts can leverage data to improve business sustainability.
Outside Insights
The quick-service restaurant industry is built on the delivery of food—and data.  The former is obvious, complemented by the physical layout and the queue of customers, standing or seated, waiting, respectively, to place their orders or receive their meals. But the latter is the proverbial secret...
Executive Panera chef improves health and nutrition of fast casual menu.
Web Exclusive
More Americans are showing a desire to eat healthier foods, both at home and when dining out. And Panera Bread wants to satisfy that desire. This fall, the fast-casual leader will roll out new menu items and continue to purge its menu of artificial additives, an evolution that will see greater...
Industry News
The Mexican limited-service space might seem overcrowded with concepts, both old and new, but Levy Acquisition Corp. thought the category could still stand for some saturation. On Tuesday, the acquisition company that had been seeking a restaurant partner completed its merger with Del Taco....
Industry News
From the time Robert Ly could hold something in his hands, he was washing dishes at his family’s restaurant. Born to parents who had escaped communist Vietnam, he started his training in the restaurant world early, helping out at his parents’ side from the age of seven. By the time he was 14, he...
Industry News
For 15 years, The Long Room was a cozy tavern in Chicago’s Ravenswood community. Now the neighborhood bar is making strong strides into the food and coffee scene with an unusual service model. Within The Long Room, a concession window named Sidecar at LR will serve up breakfast, lunch, dinner, and...
Industry News
In the morning, Washington Redskins wide receiver Pierre Garcon is up early, training his mind and body to anticipate anything—be it a touchdown pass or an enormous defensive lineman. After practice, he continues to plan for what’s ahead—even beyond his football career. And while he still works on...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
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 brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.