May 21, 2013

Women in Foodservice

Menu Innovations

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 differentiate their brands. For many, that...

Operations

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 relationships. But using social media is about more than...

Industry News

The fans spoke, and California Tortilla listened. Street Tacos edged out the competition to win March’s Elito 8 Tournament; now they’re available at California Tortilla locations nationwide starting Monday, May 20. For a limited time only, customers can get all the flavors of the city streets inside their...

Industry News

Perkins & Marie Callender’s recognized its Franchisee of the Year, Dan Esmond, owner/operator of four Perkins Restaurants & Bakeries in Lawrence, Topeka, Great Bend, and McPherson, Kansas.

Industry News

Smithfield's Chicken 'N Bar-B-Q (SCNB) recently shipped care packages with official SCNB T-shirts and all of the ingredients needed to prepare its eastern North Carolina–style chicken, barbecue, and other southern staples to U.S. troops stationed in Afghanistan.   Although the brand knew its donation would be consumed...

Competition

On Fort Lauderdale, Florida’s 17th Street, tucked in the shadow of giants Chipotle and Panera Bread, an upstart burger joint dreams of someday entering the same upper ranks of the fast-casual world that those two brands helped create. Though the restaurant carries a familiar name, its vibe is decidedly fresh. Welcome to Shula...

Menu Innovations

Forget quick-serve mainstays like burgers and fries. These days, limited-service brands are looking to coffee to beef up business, and Burger King is the latest chain to get in on the action. Burger King’s customers can now enjoy 10 new specialty drinks, including iced coffees in a variety of flavors, roast coffees with a 100...

Alan Philips: Trends to Watch

A couple of years ago, I embarked on a journey into the world of pop-up restaurants. After almost a decade of consulting, I decided it was time to take on a project that was a pure representation of my passions: food, wine, and creating unique hospitality experiences. Not to be held up by things like good sense, I decided to take a shot...

Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

McAlisters Deli franchisee says casual dining experience helps in quick service.
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....

The Boston Fire Department was treated to free meals at Firehouse Subs.
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...

Superfoods like whole grains and oatmeal offer healthy menu alternative.
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

Operators must protect their quick serve business from credit card fraud.
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...

Fast casual brands attract customers with alcoholic beverage programs
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...

Corner Bakery's new menu items use fresh ingredients to offer premium quality.
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...

Secure quick serve restaurants improve sales and have high return on investment.
Safety, Security, Sales

Traditionally, when quick serves plan security strategies, they address three main industry challenges: prevent shrinkage, guard against in-store and drive-thru robbery, and protect the company from fraudulent lawsuits. Operators need to carefully examine security solutions that will provide the...

 
Industry News

Checkers Drive-In Restaurants, the largest double drive-thru chain in the United States, honored its outstanding employees and franchisees at the company’s Best of the Best Awards Ceremony held at its National Convention in Las Vegas from September 25–28, 2012.

The awards recognize the employees and franchisees that have added to the tremendous growth and success Checkers has experienced over the past year as the brand continues to develop with new locations across the country.

Industry News

After years of partnership with Women’s Foodservice Forum (WFF), the leading organization for developing talent in the foodservice industry, ARAMARK Corporation is taking its partnership to new levels, becoming a Catalyst partner of WFF.

The partnership is a tremendous display of support for WFF’s mission in advancing women leaders.

Industry News

FranNet, America’s most respected leader in matching individuals with franchise opportunities through a free and extensive educational and coaching process, is pleased to announce its President and COO, Jania Bailey, will be joining the Board of Directors of the International Franchise Association (IFA). Bailey accompanies five other industry leaders also joining the board this winter.

Industry News

LYFE Kitchen, the lifestyle brand of great-tasting, good-for-you food—including a restaurant in Palo Alto, California, and a retail product line of ready-to-eat meals—announced that Jennifer Garner, globally acclaimed actress, philanthropist, and lifestyle role model, is joining the brand.

Garner will serve as charitable and strategic advisor and a member of LYFE Kitchen’s ambassador panel in an effort to spread awareness to active moms and families. She will also further the brand’s commitment to practice social and environmental responsibility.

Franchising

Having started as a crewmember at the age of 16, Vicki Marshall has nearly 35 years of experience with Little Caesars. The first female franchisee for the brand, Marshall opened her first unit at age 22, and now owns 23 stores across Kentucky, West Virginia, and Ohio.

Marshall’s experience with the brand has given her extensive knowledge of how franchisees should assess potential employees, hire the strongest candidates, and encourage them throughout their employment.

Franchising

Christi Hogin and her business partners Michael Jenkins and Chris Khaleghian opened their first Tossed unit in the heart of Los Angeles’ Financial District in March. Hogin and Jenkins, both lawyers, and Khaleghian, a former Johnny Rockets and Subway franchisee, built several sustainable elements into the salad store that not only reduce the carbon footprint of the unit, but also attract eco-conscious consumers.

Hogin shares her tips on “going green” and how this sustainable enterprise has developed both the brand and profitability.

Emerging Concepts

There’s been no lack of new faces and places on the frozen dessert landscape in the past 10 years, but with innovative flavors like Wildberry Lavender ice cream and Riesling Poached Pear sorbet, Jeni’s Splendid Ice Creams stands out in the crowd.

In 2000, Jeni Britton Bauer was studying art history at Ohio State University and considering career possibilities. She had worked in a French bakery through college and thought pastries might be her calling, so she practiced her skills at home.

Executive Insights

What’s hot in foodservice?

Ask the entrepreneurs of the Millennial generation. Their ideas reflect Gen Y values such as sustainability, nutrition, and charitable giving.

Their dedication is unwavering. Mary Lemmer skipped her high school prom to go to the Northeast and research Italian water ice. Seth Priebatsch debuted his first online company—he admits it was a complete failure—at 12, and kept conceiving ideas until one stuck. Deepti Sharma kissed law school goodbye when an all-night study session inspired an ordering website for food trucks.