Inspired by the cuisine of his wife’s native Hawaii, Southern California’s ubiquitous taquerias, and fast casual’s continued surge, Christopher Campbell launched Braddah’s Island Style in July 2013. The novel Las Vegas–based concept puts a Hawaiian spin on made-to-order burritos, bowls, tacos, and salads.
Daniel P. Smith
Daniel P. Smith is a regular contributor to <i>QSR.</i>
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Craig Bernstein knew he wanted to be a restaurateur as early as the sixth grade, and in the summer of 2013, he transformed those childhood ambitions into a reality with the debut of Doc B’s Fresh Kitchen.
Named in honor of Bernstein’s father, Dr. Robert Bernstein, the Chicago-based eatery is a quick-service operation by day and full-service by night to accomodate a wide variety of diners. The menu features scratch-made entrées, ready-to-go salads and sandwiches, and a full-service bar peddling signature cocktails and craft beers.
Thanks to British ex-pat Nathan Coe and his Nantucket Pasty Co., the pasty is becoming a household term—and an oft-enjoyed culinary item—in the seaside community of Nantucket, Massachusetts.
A cruise ship on the Rhine River in Germany.
The FBI headquarters in Washington, D.C.
A Toys“R”Us in Manhattan.
The Camp Pendleton military base near San Diego.
When it comes to developing a quick-service concept, Wingstop CEO Charlie Morrison understands that the economic model remains a large piece of the puzzle. In creating a strong franchise deal that fosters company growth, however, Morrison and many other quick-service leaders know that many other tiles complete the mosaic, including corporate support, marketplace differentiation, and sales momentum.
Back in 1992, Wendy’s founder Dave Thomas created the Dave Thomas Foundation for Adoption (DTFA), a nonprofit embracing a laser-like commitment to driving adoption awareness and increasing the adoption of children from America’s foster care system.
This past March, Wendy’s placed adoption and its intimate link to the cause front and center with the company’s first-ever national marketing campaign designed explicitly to raise awareness for foster care adoption.
Allen Dikker is on a mission to change the way consumers think about potatoes. In December 2011, the former marketing pro opened the potato-peddling Potatopia at the Menlo Park Mall in Edison, New Jersey. In the 350-square-foot space, Potatopia serves up six signature potato-based creations, and guests can also customize a dish by selecting their choice of potato—smashed, baked, and au gratin among the nine choices—before topping it with vegetables, cheeses, proteins, and sauces.
With its nostalgic vibe and fine-dining approach, Los Angeles–based Top Round gives roast beef a fancy makeover, capturing plenty of rabid fans in the process.
The one-year-old shop features a menu of six inventive slow-roasted beef sandwiches, such as the Horse & Hole, made with Provel cheese, horseradish cream, and roasted mushrooms on a sesame bun; the Black & Blue, made with black pepper, Blue cheese, and caramelized onions on a sesame bun; and the shop’s signature Beef & Cheese, featuring a homemade Cheese Whiz spread.
Changes are afoot in Melissa Hunt’s first-grade classroom at I.T. Stoddard Elementary School in Blackfoot, Idaho. This year, Hunt’s classroom welcomed the addition of two iPad minis and a storage cart holding books and headphones. Hunt also launched the Lunch Bunch Book Club, a monthly reading discussion group in which 22 students receive a book to read and keep for their personal library.
Opened in July 2013 by Miami restaurateurs Michael Boles and Niloy Thakkar, Huahua’s elevates the taco’s presence in South Beach. The concept pairs traditional Mexican favorites with avant-garde offerings crafted by Culinary Institute of America–trained chef Todd Erickson.