QSR brands can streamline their supply chain by enhancing the distribution system.
Outside Insights
Every restaurant company wants to grow. If you aren’t growing, you’re vanishing. To grow means that you are increasing same-store sales, increasing EBIDTA, or opening new locations. Growing your organization by opening new locations needs to be done strategically, especially from a supply chain...
QSR brands hire company financial officers with range of business skills.
Finance
Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist. And in recent years, the evolution of the CFO role has given brands...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Menu Innovations
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. The growth of salads on limited-service menus has fueled operators’ use of all types of raw foods, and there are an increasing...
Industry News
During an exclusive webinar earlier this week, chefs, operators, and industry researchers came together to discuss how to thoughtfully add Asian flair to restaurant menus across the industry. In the hour-long session, participants learned how to leverage the flavors, stunning visuals, and healthy...
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Menu Innovations
Raw fruits and vegetables are often an afterthought in restaurants. But at Freshii, those ingredients are the main event, says Andie Shapira, who leads the chain’s menu innovation and development. “To me, it makes perfect sense: Whenever you cook fruits and vegetables, you’re killing the natural...
Industry News
Poke (pronounced poh keh) is a traditional Hawaiian dish that could become more common on the mainland. Best described as a fish salad, poke is comprised of raw fish—typically yellow-fin tuna—rice, seaweed, garnishes like green onions and nuts, and spices. “This is a Hawaiian-born-culture food that...
QSR leaders talked at Menus of Change conference about healthy fast food and the environment.
Web Exclusive
The Menus of Change initiative, launched in 2012 as a partnership between the Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health, aims to bring together leaders in foodservice and public health to address serious food-industry concerns, including obesity,...
Industry News
In what is the largest new menu rollout in its 75-year history, the Dairy Queen system, a Berkshire Hathaway company, today announced the roll-out of the new DQ Bakes! menu with nine innovative products across three categories: Hot Desserts à la Mode, Artisan-style Sandwiches, and Snack Melts. The...
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.
Quick service restaurants can learn potato tips from Trine University chef.
Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus?I think smashing or ripping and then flash frying is a hot trend right now.
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
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.
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.