Quick service restaurant operators sort through demands of outside interest organizations.
Consumer Trends
On July 1, 2013, the Center for Science in the Public Interest (CSPI), a nonprofit consumer advocate organization that conducts research on health and nutrition, issued a statement declaring the “worst restaurant meal in America.” The meal in question, it said, included 33 grams of trans fat, 19...
Fast food operators can innovate their chocolate menu items with tips from the egg cream.
Marc Halperin: Resident F&B Expert
For New Yorkers and nostalgists of a certain age, the term egg cream conjures a host of pleasant associations: hot summer afternoons, classic American drugstore soda fountains, and bygone youth. For the uninitiated, let’s get the basics out of the way: The classic egg cream contains neither eggs...
Fast food restaurant in Austin holds city wide 5k race to raise funds for charity.
Charitable Giving
While families around the U.S. gather this year for Thanksgiving Day dinner, a casual game of touch football, and the annual parade, some Austin, Texas, residents will sport their running gear for the annual ThunderCloud Subs Thanksgiving Day Turkey Trot. Since its inception in 1991, the 5K...
Quick service brands add sweet chocolate menu items to boost dessert options.
Ingredients & Dayparts
Ah, chocolate. It’s an indulgence that’s impossible to ignore as a stand-alone food or ingredient. And, not surprisingly, chocolate proves to be sweet for consumers and restaurant operators alike. Even though it’s already part of menus at most limited-service eateries, more dining places continue...
Quick service restaurant executives could take notes from transportation startup Uber.
Denise Lee Yohn: QSR’s Marketing Guru
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
Premium quick service restaurant chain dishes out upscale and local foods.
Emerging Concepts
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Industry News
Sonic Drive-In announced it has reached a multi-year endorsement agreement with Kevin Durant—the 2014 NBA MVP, five-time NBA All-Star, Olympic gold medalist, and Male Athlete of the Year ESPY Award winner—as a national brand ambassador to collaborate on the development of balanced menu items and...
Quick service operators can make money through market based pricing strategies.
Outside Insights
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...