QSR brands could expand into Cuba after diplomatic relations improve.
Web Exclusive
When the Obama administration announced on December 17 that the U.S. and Cuba were taking steps to normalize relations, those anxious to tap into the business potential of the largest island in the Caribbean began to stir. With a population of 11 million and a land area two-thirds the size of...
Industry News
When it comes to targeting a specific slice of the consumer pie, operators often focus on the much-discussed Millennials or even the younger Generation Z, sure to inherit their laurels as the hot new demographic. But an oft-overlooked consumer has the potential to be more loyal than a Millennial...
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Franchising
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M. As if being part of the elite group of humans who have conquered Everest wasn’t enough, Gottfurcht also made the climb with a preexisting rheumatoid arthritis condition and remains the only person in the recorded history of...
QSR culinary director at leading brand discusses creating new chicken dishes.
Menu Innovations
What do you see as being some of the biggest trends in the quick-serve industry when it comes to chicken menu items? There’s a great thing about working with chicken. Of course it’s economical, but it’s such a great neutral palette that you can apply so many different flavors to it. I don’t think...
Industry News
On Friday, Shake Shack partnered with James Beard Award-winning chef Dan Barber to bring customers a one-day special to bring leftovers back to life. Starting at 11 a.m. at its Madison Square Park location, Shake Shack began selling its limited supply of WastED Juice Pulp Cheeseburgers. The burger...
Industry News
Passengers were treated to Marco’s Pizza when it was delivered right to their grounded plane in Knoxville, Tennessee. Delta flight 561 was diverted on its path from Philadelphia to Atlanta and forced to land in Knoxville, Tennessee, to wait out bad weather. A few hours later, a surprised Ashley...
Quick service operators invest in employees to build loyal work force.
Human Resources
When it comes to career prospects, the quick-service sector has long been plagued with ideas of dead-end jobs held solely by the unfortunate and the incapable. But foodservice represents a robust industry rich in opportunities beyond “burger flipping.” And with a new generation of eager workers...
QSR brands play with traditional chicken to make new and exciting dishes.
Marc Halperin: Resident F&B Expert
How exciting is the thought of chicken for dinner? The answer depends almost entirely on the image that pops to mind when you hear the word chicken. If you’re conjuring up a vision of a tender breast that’s been dredged in a spicy batter, deep-fried to a golden brown and served alongside mashed...
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.
Quick service operators leverage brand advertising terms to improve visibility.
Q: What’s the difference between advertising and branding?A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
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 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 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.