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Executive Insights
Outside Insights
Today’s News
2017-09-20
2017-09-20
2017-09-19
- RT @HBC_Community: Wow! MT "@QSRmagazine Starbucks can add more than 150,000 customers in a single day thanks #PumpkinSpice Latte. …
- Starbucks can add more than 150,000 customers in a single day thanks to the famed Pumpkin Spice Latte. t.co/U6pj5b2W2z
- 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
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...
Outside Insights
Starbucks has been in the news headlines plenty this year for innovating its menu with the launch of its brightly colored unicorn drink, which drove “significant traffic.”Fall, however, seems to be the time when Starbucks gets to truly flex its specialty flavor muscles with the return of its ever-...
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
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...
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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...
Industry News
FOCUS Brands, Inc., franchisor and operator of over 5,000 bakeries, ice cream shops, restaurants, and cafes, today announced a milestone in the company’s international growth, with openings of the 600th store for two of its iconic brands, Auntie Anne’s and Cinnabon . The 600th Auntie Anne’s...
Franchising
Deb Lutz had always dreamed of owning her own restaurant.
After 20 years in executive corporate roles, she began exploring opportunities at b.good, which was then a budding brand with about 15 locations and three franchisees. After traveling to the brand’s home base of Boston and trying a...
Industry News
Flemington, New Jersey, will get its first helping of Zoup! on Thursday at 100 Reaville Ave. in The Shoppes At Flemington.
On Wednesday, the day before its official grand opening, New Jersey’s second Zoup! will have an official ribbon-cutting ceremony hosted by the Hunterdon County...
Industry News
Church’s Chicken, the brand best known for its hand battered fried chicken and scratch-made honey butter biscuits, announced that its Senior Director of Media, Digital & Public Relations, Laura Reese, will present at one of the restaurant industry’s premier mobile technology conferences—...
Industry News
Capriotti’s Sandwich Shop, known for its award-winning, hand-crafted sandwiches, is continuing to expand its national footprint—identifying the Mid-Atlantic region as its next expansion hub. Targeted development markets across the East Coast include Baltimore, Washington, D.C. and Philadelphia...
Industry News
Chipotle Mexican Grill added University of Denver to the universe of colleges and universities that employees have access to through a Chipotle partnership with Guild Education. Through the partnership, Chipotle employees can earn a degree through DU’s Bachelor of Arts completion program in its...
Industry News
Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, announced the signing of a multi-unit store development agreement to establish seven Dunkin’ Donuts restaurants in the Raleigh-Durham market with existing franchisee Coastal Franchising, Inc. The group’s first...
Pages
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.
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.
Starbucks has been in the news headlines plenty this year for innovating its menu with the launch of its brightly colored unicorn drink, which drove “significant traffic.”Fall, however, seems to be the time when Starbucks gets to truly flex its specialty flavor muscles with the return of its ever-po
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 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
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
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.
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
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
The more a brand has been around the block, the greater number of bumps, booms, and bruises it has earned.