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...
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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...
Franchising
They’re the largest living generation in the U.S. They spend more money in restaurants per capita than any previous generation, according to Restaurant Marketing Labs. They’ve been credited with changing the restaurant landscape forever by seeking out brands that offer customized food choices,...
Start to Finish: What Inspires Execs
In 1994, I started a coffee concept called Xando Coffee and Bar. It was a group of four friends and my brother, and what we lacked in experience we made up for in enthusiasm. It was invariably a mix of both how passionate we were and how many mistakes we made along the way. All of it was, I think,...

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Jim Morgan, CEO of Krispy Kreme, has the brand sticking to its guns.
It seems so simple.Seventy-five years ago, Krispy Kreme created a product people loved. It was nothing more than a deep-fried ball of dough with a hole in the middle, but since the time when Franklin D.
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.
Several fast-food trends—from the evolution of new technologies to veggies creeping closer to the center of the plate—are expected to kick into overdrive in 2017, while others will make their debut.
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.
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.