Dealing with suppliers and distributors on a daily basis means many restaurant operators are adept at driving a hard bargain. And with the economy still struggling to stay above water, operators may want to consider putting those skills to use by renegotiating their building lease.
Starbucks’ market saturation has become a pop-culture touchstone. The chain has more than 17,000 retail locations worldwide, and a sizable majority of those are in the U.S. More than a few jokes have sprouted up around the seeming omnipresence of the Starbucks brand.
In the highly competitive restaurant industry, where innovation reigns, a lot can happen in the span of half a decade. Five years ago, the quick-serve industry was a different place. Five Guys was mostly a regional player and the better-burger category had yet to explode. Chipotle started making headlines with its commitment to sustainable food. And operators were raving about hot trends like eco-friendly packaging and the renewed focus on coffee.
On May 30, Yoshinoya America opened the first-ever Asiana Grill Yoshinoya in Fullerton, California. While the company has long been known in California and Nevada for its quick-service concept, the Asiana Grill Yoshinoya marks its first foray into fast casual.
From May 18–20, Firehouse Subs hosted the annual Firehouse Subs Men’s Doubles Tennis Tournament, which featured hot subs, face painting and bounce houses for children, and tennis matches played by nationally ranked players.
The tournament is an integral part of the Firehouse Subs Public Safety Foundation, which was created in the aftermath of Hurricane Katrina and helps equip, educate, and fund public safety entities—a mission close to the heart of the brand’s founders, who were firemen.
Summer is fast approaching, and with it comes this summer’s crop of seasonal limited-time offers from quick-serve and fast-casual chains. From retro ice cream flavors to salad-sandwich combinations, brands are looking to attract customers with innovation this summer while hearkening back to tried-and-true favorites.
After 40 years of staking its reputation on dark and medium coffee roasts, Starbucks began offering a light roast on January 10.
The Seattle-based coffee giant launched its new Blonde roast across the country in what some believe is a response to the growth of coffee competitors like McDonald’s and Dunkin’ Donuts.
Where will the quick serve industry be one year from now? That’s never been an easy question to answer, but these days it seems harder then ever.
The economy continues to lurch wildly back and forth, sending stocks (and consumer confidence) up, down, and then up and down again. Tax laws, healthcare costs, and minimum wage requirements are beginning their classic election year dance. And Apple and Google are ensuring that whatever mobile technology quick serves adapted to last week will be obsolete by this Thursday—at the latest.
Ever since the first farmers packed up their produce to sell in the town square, food has been an important part of the shopping experience. But lately, it seems the food is better than ever.
At the Macy’s in Chicago, celebrity chefs like Rick Bayless have set up shop with their own quick-service or fast-casual restaurants. In London, luxury department store Harrods boasts 30 restaurants ranging from casual to opulent. And these aren’t the only places beefing up their food offerings.
If you haven’t seen the “Fast Food Folk Song,” it’s worth a look on YouTube.
Comedians Rhett and Link pull up to a Taco Bell drive thru, and when they’re asked what they’d like to eat, they launch into an elaborate folk song. Their song, which includes lines like “I’ll choose a chalupa, I’ll grab a gordita, and two taco salads for our senoritas,” ultimately tops out at 15 separate items and includes special instructions like “no diced tomatoes” or “extra sour cream.”