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Outside Insights
Today’s News
2017-06-28
- RT @getupserve: Upserve's VP Product on why #restaurants shouldn't panic over #WholeFoods deal in @QSRMagazine t.co/CLYtOvjuRv
- As @getupserve points out, let's hold off before going crazy over the Whole Foods deal. t.co/LeYfKOmBij
- Engaging partners early in the business life cycle can be a boon for your brand. From @TDNews_US. t.co/Ki6gjEHD1O
- There is an art to catering to both travelers and locals. t.co/Q6zMdWjV4Q
- There are more than a dozen uniquely American cuisines, but these three are about to go mainstream. t.co/6D1U3wnuBn
- Travel destinations and transit centers can be fruitful ventures for nimble, adaptive quick-service brands.… t.co/fn6RM2YkK8
- RT @LukesLobster: Thanks for including us @QSRmagazine! Great piece on regional American cuisine! t.co/IMnfQg5zWt
- RT @tocabe: Thanks for featuring our focus on indigenous ingredients! t.co/MGMcmPkjkN
- RT @Biscuitville: Thanks for the write up @QSRmagazine! t.co/Dxmjh6vpEa
- Leveraging regional cuisine gives operators a chance to connect more with consumers. t.co/7xjkNNPI8Z
Industry News
CKE Restaurants, parent company of Carl’s Jr. and Hardee’s, is in the midst of a brand reimaging that steps away from the racy ads and controversial commercials of recent years. On Wednesday, the quick-service chain announced two strategic appointments and a promotion to its executive leadership...
Menu Innovations
The diversity of cuisine is often perceived in terms of nationalities and ethnicities, but America has always featured a wealth of distinct culinary styles based on the ingredients and cultures of its varied regions.
Whether it’s Southern fried chicken, Tex-Mex tacos, the Pacific Northwest’s salmon...
Outside Insights
News of Whole Foods’ acquisition by Amazon last week for $13.7 billion had many people in the tech space abuzz; in the retail sector, people were downright nervous. Big-box retailers like Target, Walmart, and Costco saw their stocks drop (down 3 percent, .5 percent, and 2 percent, respectively, in...
Outside Insights
It takes an independent spirit to run any kind of small business, especially a restaurant business. Picking a location, developing a business plan, and raising capital, hiring staff and obtaining proper permits all while ensuring quality food and service are tasks best led by someone who has a “do-...
Competition
Against the backdrop of gently lapping Atlantic Ocean waves, groups of vacationers—friends, couples, grandparents, toddlers, and teenagers—approach the white clapboard cottage that houses Rita’s Italian Ice of Surf City, New Jersey. The brand is a tourist favorite at resort towns up and down the...
Marc Halperin: Resident F&B Expert
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?
If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster. If you hail from the Midwest, your idea of traditional American food might be a ribeye steak and...
Industry News
Pizza Hut has reached the 25th year of its Harvest program and surpassed 100 million pounds of food donated to feed those in need.
Created through partnerships with community-based hunger relief organizations and an effort to reduce Pizza Hut’s food waste, Harvest benefits 2,500 organizations...
Industry News
One of the reasons quick-service restaurants have taken market share from full-serves can be credited to perception, according to two recent studies. The latest American Customer Satisfaction Index, released on Tuesday, says sit-down restaurants are reporting their worst grades in more than 10...
Pages
Marc Halperin: Resident F&B Expert
When I was growing up in the early 1950s, the oft-heard mantra about breakfast was that it was the most important meal of the day from a nutritional standpoint. Parents were encouraged to feed their kids before school to promote longer attention spans, better cognitive function, overall mental...
Industry News
Cousins Subs to debut limited-edition “Big Cheese” sub exclusively at Summerfest 2017.
A nod to Wisconsin and cheese lovers everywhere, Cousins’ “Big Cheese” sub taps into the vibrant heritage of ‘America’s Dairyland.’ Featuring chicken or steak fresh off the grill topped with bacon,...
Industry News
Chipotle completed its investigation into a security breach that took place in the spring, revealing widespread damage that could threaten consumers’ bank accounts and the image of the recovering fast casual brand.
The company told...
Industry News
From the team who created the create-your-own burger concept, BUILT Custom Burgers by The Counter makes its first foray into North Carolina. Managed and operated by partners Ravi Patel, Hiren Trivedi and Chintan S, BUILT Custom Burgers is now providing shoppers at The Streets at Southpoint with...
Industry News
Among the first trendsetters with its contemporary cafeteria-style dining, Lemonade debuted the next generation of its acclaimed brand at the corner of Abbot Kinney and Venice Boulevards. Now open as “Lemonade at Abbot Kinney,” this marks the first in a rollout of next generation stores also...
Industry News
While same-store sales, traffic, and revenue remain drivers for restaurant performance, customer satisfaction could be the key to predicting the future. Simply, are guests satisfied? And are they coming back? The TDn2K company, White Box Social Intelligence, launched its “Restaurant Guest...
Industry News
Four decades ago, the first Potbelly Sandwich Shop brought toasty warm sandwiches to Chicago’s Lincoln Park neighborhood. Since then, Potbelly has expanded into neighborhoods across the country, providing Fresh, Fast & Friendly service in more than 400 shops throughout the U.S. This summer,...
Industry News
Fitlife Foods, a Florida-based performance, lifestyle and weight loss brand known for its perfectly portioned, indulgent, made from scratch meals for performance-minded individuals announces today it has been selected as one of the 22 Co-Learning Partners of the Lean Enterprise Institute (LEI)....
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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
It takes an independent spirit to run any kind of small business, especially a restaurant business.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
There was a time when kids’ meals were for kids.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.