Franchising
A native of China, Qing Hammell came to the U.S. 20 years ago to pursue an MBA at Claremont Graduate University in California. After a career in financial investment that led her across the Western Hemisphere—first to Bermuda, then to Minnesota—Hammell decided she wanted to open her own business,...
Health & Wellness
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences. Restaurants are finding that more diners are seeking out and willing to pay more for non-GMO options. As...
Industry News
From his position atop Capriotti's Sandwich Shop, a chain with more than 100 units across 18 states and the District of Columbia, CEO Ashley Morris has a perfect view of the company’s foundation. In 1976, when a fast casual restaurant was about as conceivable as an iPhone, Lois Margolet slow...
Outside Insights
Whether it’s to enhance the dining experience or to make operations more efficient, there are many reasons why restaurant operators might consider revisiting a prototype design. But when is the right time to reassess the relevance of a current design, and how do you know what should drive the...
Read Full Story // read more about: Design, Guest Author
Industry News
Subway became the 40th member of an international nonprofit dedicated to developing and supporting sustainable tuna fisheries and supply chains. Joining The International Pole & Line Foundation (IPNLF), Subway will advance the organization’s mission of supporting and developing tuna fisheries...
Emerging Concepts
Jon Rollo wants customers to eat his restaurant’s food every day. The founder of Greenleaf Gourmet Chopshop was studying at Le Cordon Bleu in Chicago when he began working with various restaurant groups. Through these experiences, he noticed disconnects between the food he served, the dishes being...
Promotions
With 2017 off to a fresh start, the adage “out with the old, in with the new” is the mindset many limited-service brands are applying to all areas of their business—marketing included. That’s why some better-for-you concepts are taking a hard look at the words and phrases they use to set themselves...
Web Exclusive
When QSR visited the new Johnny Rockets location at One Penn Plaza adjacent to New York's bustling Penn Station, there was a brief but pleasant calm before the storm. It was 10:15 a.m. on January 7 and, within a few minutes, the 22-seat, 1,100-foot square location faced a continual blitz of...

Pages

Fast food brands are adding new breakfast items like parfaits to their menu.
The morning meal has long been a key element of some limited-service restaurants, and it’s no surprise that the number of operators entering this daypart continues to grow, as owners look to boost their revenues and build customer loyalty.More than a dozen quick-service and fast-casual chains
The Middle East makes up a large swath of the globe, spanning parts of three continents.
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million.
It’s no secret that America as a culture prizes cleanliness as an inherent, cultural virtue. This near obsession goes far beyond the stacks of deodorants, perfumes, shampoos, and soaps that line bathrooms walls.