Technology
In an age when technology is king—of every consumer and in every industry—it’s no surprise that four out of five customers believe technology improves their restaurant experience, according to research from restaurant software provider Toast. That’s just one of the reasons why today’s brands are...
Outside Insights
Twenty minutes. That’s the average time customers typically spend dining in a quick-service restaurant. With so little time to make an impression, restaurateurs must pay careful attention to every consumer touchpoint. Forward-thinking franchisees have taken cues from the hospitality industry,...
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Industry News
This year, QSR released its first-ever 40/40 List, naming the 40 most exciting fast-casual 2.0 concepts with fewer than 40 locations. The 40/40 was a smash success, as we got a wave of industry feedback on those concepts that did—but especially those that didn't—make the list. We're getting ready...
Industry News
The notion that technology and, specifically, mobile tools can remedy some of the restaurant industry’s traffic concerns isn’t a new one. Pretty much every major brand is either embracing the movement wholeheartedly or having boardroom discussions on how best to start. The question L2, a leading...
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Industry News
John Cappasola, the chief executive officer of Del Taco Restaurants Inc., has seen a shift in value across the quick-service industry. Bundles, and specifically those priced around $5, are infiltrating the marketplace, putting stress on some brands to lower prices or offer new menu items that come...
Industry News
Amid a brand revitalization that includes new menu items and remodeled stores, Arby’s is also looking inward to continue its momentum. The Atlanta-based quick-service brand has offered a training program to more than 80,000 employees across 3,350 locations that not only seeks to build a culture and...
Finance
In the foodservice industry, it’s hard to talk about competition without thinking about the chain—not the supply chain, but rather the food chain. Limited capital, real estate, and market share suggest that, like the rule of the jungle, the proven concepts will succeed, often at the expense of...
Menu Innovations
There’s always room for sweet treats, but savory baked goods continue to inch out the competition at quick serves and fast casuals looking to develop the next best breakfast, lunch, snack, or even dinner menu. From house-baked breads and bagels to savory pastries and other carriers filled with...

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You might expect a 46-unit chain to lose some identity after merging with a company 22 times its size, especially when the company is Panera Bread, the fast-growing bakery café powerhouse.Au contraire says Paradise Bakery & Café President David Birzon.
Joann Chung often helped her parents with their sushi restaurants. In 2015, Chung and her husband, Derek, opened Pokeatery in San Mateo, California.
In 2012, after some 22 years as Pizza Factory franchisees, Mary Jane Riva and her husband, Bob, added a new title to their business cards: franchisor.
For many chefs at quick-service and fast-casual restaurants, working with poultry is similar to an artist facing a blank canvas: The fairly neutral object can be used to create something unique and appealing.Even though deep-frying is incredibly popular in the limited-service space, there are other
As chief marketing officer Jason Abelkop puts it, Krystal’s challenge isn’t to be old, it’s to be authentic. The brand has that first part covered. On October 11, the 360-plus-unit chain will celebrate its 85th anniversary like it always does—with 50-cent Krystal burgers.
The term “point-of-sale” can be a bit of a misnomer.
For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
In the foodservice industry, it’s hard to talk about competition without thinking about the chain—not the supply chain, but rather the food chain.
“Inspiration began with the development of our seasonal offerings. We researched what produce thrives in the summer sun and how we can best present it. Summer encompasses eating fresh, vibrant food that tends to be on the lighter side and really lends itself to grilling.
Enterprise systems are more advanced than ever. Not only do they provide vital business information, but they can also make maintaining a consistent menu database across the brand easier than it’s ever been.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.