Industry News
Salsarita’s debuted a new dessert, Poquitos, today. Poquitos are Salsarita’s take on traditional Mexican favorite: the churro. Realizing the lack of variety offered on the dessert menu in most fast-casual Mexican restaurants, Salsarita’s is bringing the alternative to its customers. Translated...
Newton's Noodles is a fast casual spin off of a Washington DC restaurant.
Web Exclusive
Executive chef Dennis Friedman is a classically trained culinary artist and owner of Newton’s Table, a popular fine-dining restaurant in Bethesda, Maryland. Later this summer, he’ll open a new restaurant dedicated to his restaurant’s most popular dish, the noodle-inspired Fuzu, in Washington, D.C.’...
Quick serve brands like Smoothie King invest in franchisees and employees.
Human Resources
At some point, most customers have the unpleasant experience of walking into a quick serve, ordering food, and getting a less-than-warm greeting from an employee who seems disconnected from his work and guests. These diners may think the attitude is entirely the employee’s fault, but it may stem...
Brands like Einstein Bros. ready to join the quick service restaurant elite.
Story
51Einstein Bros. Bagelsrank last year: 47With domestic sales down by about $12 million, Einstein Bros. Bagels fell out of the QSR 50 and tops the Contenders list for 2012. The brand has redesigned its options for value-conscious customers, including the new $3.99 Everyday Value Offers. With an...
Restaurants like London's Burger & Lobster perfect simplified business model.
Story
Restaurant models are generally imperfect. Ninety-nine percent of the time there are clear negatives to every model. As an example, let’s talk about the traditional model for a coffee business. The percentage margins are high and the staffing costs are low—two great indicators for success—but in...
Tourists and travelers flock to quick service restaurants like Teddy's in Hawaii
Web Exclusive
Tourists in the U.S. are spending more at restaurants than ever before, good news for quick-serve operators as summer vacationing enters its home stretch. The National Restaurant Association (NRA) reported this year that tourism spending at restaurants in the U.S. is at an all-time high, with 15...
Encouraging healthy behaviors can cut down on an employer's health-care costs.
Outside Insights
Three years after the Patient Protection and Affordable Care Act (commonly called the ACA) became law, “many employers still don’t grasp its basic elements,” according to a recent BusinessWeek article. Despite the recent one-year delay in enforcement of the employer mandate penalty, small and mid-...
Jersey Mike's uses East Coast authenticity to build its premium sandwich brand.
Story
At Jersey Mike’s Subs, it’s the little things that make a big difference. The real red wine vinegar used on sandwiches. The freshly sliced meats and cheeses. The store-baked bread and the made-to-order cheesesteaks on the grill. Jersey Mike’s leaders say those small touches are what set it apart...
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 restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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