June 18, 2013

Women in Foodservice

Social Media
All the World’s Your Stage

In February, Taco Bell made the long-awaited announcement that it would soon launch the Cool Ranch Doritos Locos Taco, a follow-up to 2012’s fanfare-inducing and record-shattering Doritos Locos Taco. But it didn’t break the news through a press release or company statement. Instead, its nearly 10 million Facebook fans and...

Read Full Story // read more about: Dunkin' Donuts, KFC, Subway, Taco Bell, Marketing, Consumer Trends, Promotions
Industry News
The Table Service Upgrade

The city of Winter Park, Florida, was in a quandary. Up-and-coming fast-casual concepts Firehouse Subs and BurgerFi wanted to move into the town’s upscale dining and shopping district, Park Avenue, but business owners and city officials were worried that the posh image would become tarnished with the addition of limited-service...

Read Full Story // read more about: BurgerFi, Firehouse Subs, Back of House, Legal, Training, Competition, In the Store, Consumer Trends, Ordering, Fast Casual
Industry News
Pizza Hut Canada Taps Into Roots With Poutine Pizza

In a Canadian first, Pizza Hut Canada is giving Canadians the chance to try their favorite foods in a new and unexpected way.  For a limited time, Pizza Hut Canada is offering a new pizza menu that features five fresh recipes inspired by Canada’s cultural diversity. They include the Asian BBQ and Creamy Butter Chicken Pizza. ...

Read Full Story // read more about: Pizza Hut, Menu Development, Pizza
Industry News
Cinnabon Debuts Line of Summer Drinks

Just in time for warm weather, Cinnabon is kicking off the season with a line-up of sweet summertime beverages, including one that pairs the bakery brand with delectable Reese's Peanut Butter Cups for the first time. The refreshing and indulgent drinks are available now at participating Cinnabon bakeries.   The Sweet...

Read Full Story // read more about: Cinnabon, Desserts, Menu Innovations
Industry News
Pizza Ranch Delivers Pacific Tastes To The Midwest

This summer, Pizza Ranch is bringing the taste of the Pacific to the Midwest with the launch of two new Hawaiian-inspired menu items: the Meaty Tahiti Pizza and Aloha Salad. Both items are available for a limited time only. “Our new Meaty Tahiti Pizza and Aloha Salad are packed with unique and bold tastes,” says Nancy...

Read Full Story // read more about: Pizza Ranch, Menu Development, Pizza
Menu Innovations
Inside the Test Kitchen

Ray White has a problem. The chief foodie and head of product development for Southern California–based Veggie Grill wants to put bacon on his menu. To the average quick-service operator, this doesn’t seem like a problem at all. But consider that Veggie Grill is an all-vegan concept offering 100 percent plant-based food. If...

Read Full Story // read more about: Bruegger's, Corner Bakery Cafe, Noodles & Co., Taco Bell, Veggie Grill, Kitchen, Menu Development, Ingredients & Dayparts
Alan Philips: Trends to Watch
Meet the Future: Lemonade

The buzz has been consistent—thunderingly consistent. Not since Kogi BBQ has there been such excitement about a West Coast quick-service concept. But this one feels bigger to me; more important, more universal, less trendy, and at the tip of the innovation triangle. Like the iPad of food, Southern California restaurant Lemonade is...

Read Full Story // read more about: Fast Casual
Operations
Expect the Unexpected

No operator wants to think about his restaurant catching on fire, a tornado destroying his roof, or an armed robber walking through his front door. But to successfully deal with unexpected emergencies, quick-serve restaurants must have a plan in place long before an event happens. The decisions operators, managers, and staff make in...

Read Full Story // read more about: Firehouse Subs, Moe's Southwest Grill, Operations, Security, Training
Fast food brands are using customer suggestions to develop new products.
Operations
The New Face of R&D

There’s no way around the truth that social media is now a critical tool for limited-service restaurant brands.

It plays an influential role in marketing and building brand identity, and allows concepts to reach out to and interact with fans and followers to build deeper...

Read Full Story // read more about: Baskin-Robbins, Sloan's, Wing Zone, Desserts, Menu Development, Consumer Trends, Menu Innovations, Social Media, Ingredients & Dayparts
Fast casual brands attract customers with alcoholic beverage programs
Menu Innovations
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

Read Full Story // read more about: Blaze Pizza, Chipotle, Freebirds, Fresh to Order, Starbucks, Uncle Maddio's, Beverage, Menu Development, Competition, Consumer Trends, Ingredients & Dayparts
Superfoods like blueberries offer nutritional and flavorful menu potential.
Menu Innovations
Wonder Food

Look, up on the table! It’s a burdock. It’s a plantain. It’s … superfood!

Although there’s nothing really super-heroic about eating nutrition-rich fruits and vegetables, the foods give customers an opportunity to pursue healthier options at a time when many...

Read Full Story // read more about: Bowl of Heaven, Freshii, Just Salad, Red Mango, Healthy Menus, Menu Development, Health, Ingredients & Dayparts
New fast food brands like Live Basil first start as innovative business ideas.
Industry News
Birth of a Brand

It always starts with a simple idea.

For Brian Bailey at Ichor Restaurant Group, it began with the idea that Ohioans needed better barbecue. Six years after that idea initially took hold, Old Carolina Barbecue opened the doors to its first unit, in Canton, Ohio. The company later opened...

Read Full Story // read more about: Fazoli's, Little Greek, Live Basil, Old Carolina Barbecue Company, Back of House, Finance, Marketing, Operations, Competition, In the Store, Growth
Ice cream brands are increasing innovation to take business back from fro yo.
Consumer Trends
Can Ice Cream Survive?

They seemed to pop up almost overnight. In strip malls and on street corners across the country, frozen-yogurt shops suddenly offered an exciting new option for America’s collective sweet tooth, teasing at healthfulness and innovating with self service and customization. Once concentrated...

Read Full Story // read more about: Baskin-Robbins, Cold Stone Creamery, Jeni's, Sloan's, Desserts, Competition, Menu Innovations, Ingredients & Dayparts
Quick service brands are using big data to streamline and improve business.
Operations
Get a Grip on Big Data

Franchisees, C-suite executives, and marketing experts in the limited-service industry have likely all come across the term big data in some form or another over the last couple of years.

But unless their background or interests lie in analytics or statistics, they probably shrugged it...

Read Full Story // read more about: Haute Dogs & Fries, Jamba Juice, Back of House, Back Office, In the Store, Consumer Trends
Wrap concept BSkis in Chapel Hill successfully delivers food to campus students.
Industry News
Signed, Sealed, Delivered

Burger King hopes its new delivery service will be a great profit-driver for the chain, as the company is banking on customers to put in large orders for office lunches, birthday parties, and other gatherings in the select cities where the service is offered.

But it may not be the only...

Read Full Story // read more about: Burger King, McDonald's, [B]Ski's, Back of House, Online & Remote Ordering, Consumer Trends
Industry News
Toppers Boosts System-Wide Sales by 40% in Q1

Despite the crowded pizza category, Toppers Pizza is taking its share of the more than $40 billion pie.

System-wide sales increased by more than 40 percent for both company-owned and franchised units in the first quarter of 2013, and same-store sales for company units were up 13.59...

Read Full Story // read more about: Toppers Pizza, Finance, Marketing, Pizza, Franchising, Growth
Operators must protect their quick serve business from credit card fraud.
Point Of Sale
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

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McAlisters Deli franchisee says casual dining experience helps in quick service.
Sandwiches
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

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A new tool from GS1 U.S. will help operators protect their food safety.
Food Safety
Cracking the Food Safety Code

For years, barcode technology has been commonplace in the retail sector, where it’s used to gather information about products, sales, and even consumer trends at various transaction points. But now, due to a major standardization initiative and broadening food-safety concerns, the same...

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Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Breakfast
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

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Fast casual brands added table service to open on Winter Park's Park Avenue.
Back of House
The Table Service Upgrade

The city of Winter Park, Florida, was in a quandary. Up-and-coming fast-casual concepts Firehouse Subs and BurgerFi wanted to move into the town’s upscale dining and shopping district, Park Avenue, but business owners and city officials were worried that the posh image would become...

See More
The Boston Fire Department was treated to free meals at Firehouse Subs.
Charitable Giving
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

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Fast casual brands attract customers with alcoholic beverage programs
Beverage
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

See More
Five to Seven will invest in healthy and sustainble fast food brands globally.
Healthy Menus
Good Food for All

Five to Seven, a new restaurant funding initiative launched in May by foodservice industry veterans Brad Blum and John Vincent, has goodness at its core and as its goal. “Good food for the planet” is the initiative’s tagline, as Blum and Vincent want “good food”...

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New fast food brands like Live Basil first start as innovative business ideas.
Finance
Birth of a Brand

It always starts with a simple idea.

For Brian Bailey at Ichor Restaurant Group, it began with the idea that Ohioans needed better barbecue. Six years after that idea initially took hold, Old Carolina Barbecue opened the doors to its first unit, in Canton, Ohio. The company later opened...

See More
 
Industry News
Maui Wowi Franchisee Raises $1,200 for Make-A-Wish

An Illinois franchisee of Maui Wowi Hawaiian Coffees & Smoothies recently donated more than $1200 to the Make-A-Wish Foundation as part of the Ultimate Gymnastics Tournament that was held November 30–December 2, 2012 at Harper College.

The 13th-annual Ultimate Wish Classic has raised more than $400,000 for the charitable foundation.

Read Full Story // read more about: Maui Wowi, Beverage, Charitable Giving, Women in Foodservice
Industry News
Maui Wowi Surfs into Southern California

Maui Wowi Hawaiian, a tropical island-themed franchise concept serving fresh Hawaiian-grown coffee and all-natural smoothies, embodies the Aloha spirit and laidback lifestyle that its newest franchise operator has lived and breathed all her life.

Maui Wowi welcomes Pa 'Akai Ventures, operated by Jenna Roberts, to join the company's growing West Coast presence as a new franchisee in El Cajon, California, near San Diego.

Read Full Story // read more about: Maui Wowi, Beverage, Women in Foodservice, Franchising, Growth
Industry News
NRA President Recognized for Healthy-Living Initiatives

National Restaurant Association (NRA) president and CEO Dawn Sweeney has been recognized by the Campaign to End Obesity for her work in helping inspire and guide the foodservice industry’s nutrition initiatives.

Sweeney, in recognition of her efforts, received the award at a December 6 awards gala at Discovery Channel Worldwide headquarters in Silver Spring, Maryland. 

Read Full Story // read more about: Healthy Menus, Women in Foodservice
Industry News
Barberitos Makes its Way to Cary, North Carolina

Barberitos Franchising Inc. announces the opening of its 31st restaurant location in Cary, North Carolina. The new store will open in February 2013.

Read Full Story // read more about: Barberitos, Operations, Women in Foodservice, Franchising, Growth, Expansion
Industry News
Fish Consulting Expands its Team, Promotes Senior Leaders

Fish Consulting, a full-service national communications firm specializing in franchise marketing and public relations, announces it has promoted several senior leaders and added two new employees.

Read Full Story // read more about: Fish Consulting LLC, Marketing, Women in Foodservice, Human Resources
Executive Insights
Cause and Effect

Everyone in a company has a cause that’s close to his or her heart, but it’s the CEO’s job to select a charitable partner that connects with those who matter most—the customers—while balancing employees’ interests.

Read Full Story // read more about: Arby's, Auntie Anne's, Burgerville, Hungry Howie's, Marketing, Charitable Giving, Women in Foodservice
Industry News
Dylan's to Serve Up Chloe's Soft Serve Fruit Co. Varieties

Dylan's Candy Bar is pleased to announce that it will serve Chloe's Soft Serve Fruit Co., the all-natural, three-ingredient alternative to frozen yogurt and ice cream, in its candy cafe on the second level. Kicking off with four varieties - Dark Chocolate, Banana, Mango and Raspberry - the menu will offer consumers sundaes and smoothies that will include toppings from both Chloe's Soft Serve Fruit Co. and Dylan's Candy Bar, as well as the option of having it served on top of Chloe's very special hot vegan waffle.

Read Full Story // read more about: Chloe's Soft Serve Fruit Co., Dylan's Candy Bar, Desserts, Women in Foodservice, Growth, Emerging Concepts
Industry News
Maui Wowi Hopes It Can Wow More Female Franchisees

Maui Wowi Hawaiian recently initiated an increased effort to draw more female candidates through sharing the success stories of its current female franchisees. Maui Wowi franchise operator Cheryl Kohan is a business owner who knows from experience the type of qualities that lead to success.

Read Full Story // read more about: Maui Wowi, Women in Foodservice, Franchising, Human Resources