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Today’s News
2017-09-19
2017-09-18
2017-09-18
- These brands have made the leap from nontraditional to brick and mortar, and are seeing great results.… t.co/zm75ombMFw
- Starting out in nontraditional venues and then later growing into brick-and-mortar stores is a formula for success. t.co/ia46u2iDnI
- Papaya King celebrated its 85th anniversary by selling more than 17,500 hot dogs in two days. #dedication t.co/ECCwDs6Nvs
- Pollo Tropical and Taco Cabana lost a combined 1,038 operating days. t.co/hAtNgekS95
- Growing @CurryUpNow wants to hold the torch for Indian food in America. t.co/OpFoT1QugZ
- How four generations of brands are celebrating a combined 725 years of limited-service success. t.co/kOugiv56TL
- While many brands are struggling, Del Taco is thriving. Here's why. t.co/IpxmqUD1qy
- RT @FSRmag: #NationalCheeseburgerDay is nearly upon us. Here's where to find the best deals. t.co/XiXtzSVzwK t.co/918xpyYZ8j
- RT @quantifind: New Quantifind data on @QSRmagazine. Share with a bacon friend. t.co/phkFXDVZQZ
- These brands are leading the charge when it comes to serving the safest—and freshest—food to customers.… t.co/qzVEVell2u
Industry News
Chipotle’s highly anticipated rollout of queso came with some collateral. The fast-casual chain confirmed to CNBC Monday that it is taking chorizo off the menu after less than a year.
CNBC reports that chorizo, according to BTIG analyst Peter Saleh, accounts for about 3 percent of protein sales at...
Competition
Brands are just like people; as they grow older, they mature, they change, and they suffer the same growing pains as the generations of brands that came before them. And now that the U.S. limited-service restaurant industry has been around for a century or so, brand growth can be seen just like...
Competition
Sports stadiums and arenas operate seasonally, and even then only for a few hours each week. Food halls and special markets often have limited hours of operation. Office buildings provide mostly lunchtime sales for food vendors, and college campuses feel deserted in the summer.
Despite the...
Industry News
With nearly 25 percent of its company base in the Houston metropolitan area, Fiesta Restaurant Group felt a heavy impact from Hurricane Harvey.
The parent of Pollo Tropical and Taco Cabana said that all but one of its 43 Houston-area Taco Cabana company stores have reopened. And no serious injuries...
Outside Insights
Clearly, Del Taco is doing something right.
The restaurant industry is suffering through one its roughest periods in recent memory. In August, TDn2K reported that restaurant same-store sales fell 2 percent and traffic declined 3.9 percent across the industry, and these negative numbers were...
Emerging Concepts
For Curry Up Now cofounder Akash Kapoor, American perception of Indian cuisine and its representation in restaurant segments needs advancing. And with his California-born brand of whimsical dishes in what he calls a “fine-casual” format, he is attempting to make that happen.
Opened in 2009 as a...
Industry News
Global Franchise Group announced Friday it acquired Round Table Pizza in a move that will give the strategic brand management company close to $1 billion in systemwide sales and about 1,500 stores in its portfolio.
Global Franchise Group is a franchisor of Great American Cookies, Hot Dog on a Stick...
Executive Insights
Ever since QSR published its first issue back in September 1997, the limited-service restaurant industry has undergone seismic changes—changes that have helped grow the industry into a $234 billion behemoth influencing how Americans eat every day.
Many factors have shaped the evolution of the...
Pages
Menu Innovations
In an increasingly health-conscious society, the word fried on a menu is sometimes enough to send some consumers running for the doors. And fried chicken, one of the staples of American comfort cuisine, hasn’t been spared the bad wrap for its nutritional value.
But can a fried chicken...
Outside Insights
Anyone who follows foodservice industry news may well have had their fill of stories about ill Chipotle customers. Operators across the country took note in 2015 when Chipotle's reputation and stock prices plummeted amid back-to-back outbreaks of E. coli and norovirus. Chains and independent...
Industry News
As kids start hitting the books, No Kid Hungry is hitting the road to let you know that by dining out at any of 11,000 participating restaurants this September, you can help the 1 in 6 children facing hunger in America.
The Dine Out for No Kid Hungry school bus tour kicks off in New York...
Industry News
Louisiana’s 147 Sonic restaurants, in partnership with University Medical Center New Orleans (UMC) and the Louisiana Passenger Safety Task Force, donated $55,000 to provide free and professionally installed car seats for children in needy families throughout the state.
Applications for...
Industry News
Giardino Gourmet Salads, a premiere South Florida-based fast casual salad concept focused on garden-to-bowl nutrition, launched its largest new menu rollout in recent years with the addition of its My Big Fat Greek Bowl, Tuscan Sun, and El Caribe grain bowls. These new Grain Bowls reflect the...
Industry News
A franchisee dispute in India will result in 169 McDonald’s closures and potentially thousands of jobs lost as the fast food chain takes action against a partner it said breached terms of contract and defaulted on payments.
McDonald’s announced Monday it will shutter all of its units in...
Industry News
Freddy’s Frozen Custard & Steakburgers will open its third location in Springfield, Missouri, on Tuesday at 2305 N. Glenstone. Freddy’s has two sites in southern Springfield, including one at 3757 S. Glenstone in James River Towne Center last fall. Additionally, the fast-casual restaurant...
Industry News
No Limit Agency, a Chicago-based, full-service communications agency, announced the hiring of former Razorfish managing director Bryan Van Dyke as President. During his tenure at Razorfish, one of the world’s largest interactive agencies, Van Dyke led the client engagement team and had one of...
Pages
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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
The more a brand has been around the block, the greater number of bumps, booms, and bruises it has earned.
In 1980, Americans consumed an estimated 48 pounds of chicken per person each year. This year, the National Chicken Council projects that figure will reach an astonishing 92 pounds. By contrast, consumption of beef actually dropped significantly, from 77 to 56 pounds, during this same period.
Joann Chung often helped her parents with their sushi restaurants. In 2015, Chung and her husband, Derek, opened Pokeatery in San Mateo, California.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Breaking findings from Sense360 show that early morning hours are important across sub-categories of quick-serve restaurants for the most loyal customers.Nutritionists have long hailed breakfast as the most important meal of the day and USA today recently highlighted the growing importance of breakf
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.
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
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
Running a successful restaurant is more than serving quality food and drinks; it requires a business owner to have a means to pay for a knowledgeable and skilled staff, quality ingredients, efficient equipment, and appealing facilities that are required to remain competitive and keep customers comin