Industry News
Firehouse Subs CEO Don Fox noticed a somewhat troubling trend. With guest frequency down a bit, the 1,060-unit chain was sliding into a category it didn’t want to live in. “There were two issues that we wanted to tackle,” Fox says. “One was, for some of our consumers, they were looking at Firehouse...
Health & Wellness
Eating has seriously evolved in recent years. In a digital age, food trends seem to come and go faster than the click of a send button. But for quick-service and fast-casual operators, one recent movement has planted its roots deep into their consumer base, even as it’s morphed and evolved along...
Health & Wellness
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products. Since then, restaurant fare has become something of a mass-produced commodity, with the inner workings...
Industry News
Subway closed 359 U.S. locations in 2016, marking the first net reduction for the nation’s largest quick-service chain. The brand’s store count fell from 27,103 in 2015 to 26,744. Sales were also down—1.7 percent to around 11.3 billion. Internationally, however, sales increased 3.7 percent to $5.8...
Read Full Story // read more about: Danny Klein, LSR, Subway
Industry News
A former Panera Bread heavyweight is ready to direct the future of a promising fast casual. Scott Davis, Panera’s chief concept officer from the brand’s inception in 1996 until December 2015, was named president of CoreLife Eatery, a Syracuse, New York-born brand that is about to open its 10th...
Web Exclusive
Naturally, Wayne Rosenbaum is a bit biased. But, unlike many Big Apple natives, he’s not territorial. “There’s no reason only New Yorkers should have the best hot dog,” says Rosenbaum, president of Papaya King. It’s only taken 85 years for the big city to start sharing. Papaya King, once called the...
Industry News
Very few quick-service chains are sitting idle these days. You can surely add KFC to that mix. The more than 4,000-unit chicken chain is ditching frozen and breaded filets in favor of housemade ones. The former product was breaded offsite and frozen before being shipped to stores. "Frankly, it is...
Read Full Story // read more about: Danny Klein, KFC, LSR
Outside Insights
Efficiency is top of mind for most restaurant operators. Ordering, food preparation, payroll, inventory all take time and skill to execute in a customer-friendly manner. But as any good operator knows, particularly quick-service operators, driving front-of-house efficiency has to be priority No. 1...
Read Full Story // read more about: Guest Author, Technology

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Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
Since the beginning of commerce, companies have sought to make a profit, boost their revenues, and trim their expenses.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.