Outside Insights
Frozen-yogurt shops are reaching critical mass as sales and momentum start to slow down. The next obvious step in this fad is for the segment to reach its breaking point when weaker brands begin to fall away leaving only the strong to survive. Change is inevitable, but that doesn’t mean change has...
Outside Insights
Within the quick-service restaurant industry, there is an urgent need for more effective and quantifiable marketing. The current use of conventional advertising and promotions does not work—it certainly does not work easily or affordably—and there must be a way to better engage consumers. The goal...
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Quick service pizza brands innovate with menu using on trend toppings.
Menu Innovations
Over the past century, Americans have developed a special craving for certain foods, both at home and in restaurants—items like burgers and fries, sandwiches and fried chicken. And then there’s pizza. One of the nation’s most beloved meals, pizza is the sum of varied parts: crust, sauce, cheese,...
Outside Insights
Don’t you get tired of hearing about the impending minimum wage increase? It is no longer if it is going to happen, but rather when is it going to happen and what will the magnitude be? The reality is that nobody really knows, but if you look around, isn’t it already beginning to happen? In some...
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Fried chicken quick service brand dishes high quality Southern inspired meals.
Emerging Concepts
Slim Chickens has at least one thing in common with the likes of Apple, Google, and Nike: It can trace its roots to a garage. President and CEO Tom Gordon concocted the idea for the fast-casual chicken concept in CMO Greg Smart’s garage. “We got the idea that no one was doing fresh chicken tenders...
Wolfgang Puck Express was one of the first fast casual brands run by a fine-dining chef.
Industry News
When Wolfgang Puck opened his first Wolfgang Puck Express in San Francisco’s Union Square Macy’s in 1991, the James Beard Award–winning chef redefined what guests could expect from a quick, takeout meal. Now, with the rollout of three new fast-casual concepts, Puck, who many consider a fast-casual...
Health and wellness restaurant CEO shares his history in starting nutritious brand.
Start to Finish: What Inspires Execs
I worked in the fashion business, so I became super focused and super aware of the importance of health and wellness and looking great in front of cameras through my first job out of college. And I basically surrounded myself with a bunch of these mom-and-pop delis in Manhattan that were catering...
Health and wellness are at center of Washington DC based salad concept Sweetgreen.
Charitable Giving
The classroom isn’t just for learning the A, B, Cs and 1, 2, 3s—more kids these days are also introduced to concepts like nutrition, the environment, and sustainability thanks to a crop of new partnerships between limited-service restaurants and public schools. Fast-casual concept Sweetgreen is one...
Quick service restaurant brands ready health care plans ahead of January deadline.
Are You Prepared?
Come next month, the Affordable Care Act’s (ACA) health-care reporting provision for businesses with 50 or more full-time employees kicks in. Experts say operators must be certain if they fit into the category of Applicable Large Employer (ALE) or Small Business. “The law combines companies with a...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
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...