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These high-tech solutions withstand harsh environments and improve customer experience.
Special Report
From 100 years old to five, these limited-service restaurants are celebrating milestones in 2016.
Web Exclusive
A look at what's possibly keeping customers away.
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Operators create new spins on classics to differentiate themselves in a crowded breakfast market.
Executive Insights
Emerging Concepts
Today’s News
2016-09-30
2016-09-29
- Keeping your staff motivated can be the difference between success and failure at a restaurant.… t.co/klSepcp0PY
- RT @trippwestbrook: Consumers are going to need a really compelling reason to return. And it’s probably not discounting. t.co/AzmrJ…
- A good point as family dining and casual dining restaurant traffic declined by 4 and 3 percent. t.co/mQ2GkqRRjd
- RT @DTTSurveillance: 3 lessons in building a #restaurant #business from scratch @Gourmet_Latte t.co/gTIPqtTIE2 @QSRmagazine https:/…
- In August, the restaurant industry faced its third consecutive month of negative same-store sales growth. Why?… t.co/MHnkaSSebU
- How traveling inspired Carson Young, the founder of Atlanta food truck @Yumbii, to create his famous chicken taco. t.co/Kq7ThvLLQ3
- There are plenty of theories, but what is the real reason quick-service restaurant sales are slowing down? t.co/YnGjJAVEn7
- Scott Svenson, the co-founder of MOD Pizza, defines long-term success by how the brand positively impacts others.… t.co/s5KkNv2DKW
- Seoul Taco founder David Choi on what makes perfect street food, and why his brand resonates with so many people.… t.co/4X8yBSi2wA
- Looking to build a menu around creative, global-street food? Check out 8 ways to get it done. t.co/rIscNpAYLW
Marc Halperin: Resident F&B Expert
Street foods, if you’ll pardon the overwrought metaphor, are the perfect well from which the rich waters of flavor innovation can be drawn. In the past 10–15 years, U.S. consumers have come to crave global street foods ranging from empanadas and tacos to samosas and satay in forms both authentic...
Outside Insights
Staff energy is a fickle resource, prone to waxing and waningwithout much provocation. After all, what is it that gives us zeal for work? Food? Coffee? Passion? Health?
The answer, of course, is a little bit of everything. That makes generating energy complicated—particularly in an environment as...
Web Exclusive
The recent quick-service restaurant sales slowdown has been attributed to everything from poor weather in parts of the country to the contentious presidential election.
But, according to the recent Hartman Group report "Food Service Experience 2016," what may be contributing to some of that...
Menu Innovations
“Most of the menu development is inspired by my travels. I love to immerse myself in a new culture and explore the underground food scene in a new city. Last year, I spent three weeks in Southeast Asia and came away with ideas for the Yumbii menu that were new and unique. I sit down with the team,...
Menu Innovations
The food-truck boom five years ago ushered in a new age for street foods, with obscure international dishes suddenly becoming smash hits in the U.S. That same food-truck movement also made popular new fusion items, with operators mixing and matching global street flavors to create wildly inventive...
Finance
In 2012, burger concept Johnny Rockets introduced a new design prototype featuring modern elements like pop art décor and recessed lighting. The changes were met with fanfare, but as president of operations and development James Walker points out, few customers were aware of the back-of-house...
Outside Insights
When I was laid off from my corporate job more than two decades ago, I knew I had little time to figure out how to support myself. Throughout the many interviews and resume submissions, I allowed myself one weekly indulgence—a mocha grande from my neighborhood drive-thru coffee stand outside...
Industry News
McDonald’s President of High Growth Markets David Hoffmann left the company after 22 years to join Dunkin’ Brands, the parent company of Dunkin’ Donuts and Baskin-Robbins.
Hoffmann will serve as president of Dunkin’ Donuts in US and Canada, and replaces Paul Twohig who is retiring and will stay...
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Industry News
Freshii announced its official plans to expand its footprint to Australia. Under the leadership of master franchise holder Robbie Damjanovic, Freshii will open 20 stores throughout Western Australia in 2016 and 2017. Confirmed Perth locations opening in 2016 include:
- Joondalup...
Industry News
Nashville-based development firm Forbes Plunkett Development recently celebrated the opening of the Zaxby's at 2241 Murfreesboro Road in the Nashboro Village area of Nashville. The company rehabbed a former restaurant building into a Zaxby's restaurant and now has its sites set on similar...
Industry News
Noodles & Company announced Thursday that it is teaming up with No Kid Hungry to help end childhood hunger in America. For the entire month of September, Noodles & Company guests will receive a coupon for a free shareable item with the donation of $2 to No Kid Hungry as part of its “20...
Industry News
Dickey’s Barbecue Pit expanded to the Midwest with four planned locations to open in Traverse City and Kent County, Michigan. The Great Lakes State is currently home to eight Dickey’s locations. The Traverse City store is slated to open by May 2017, and the other three will follow throughout...
Menu Innovations
“Of all the cheeses out there, the amount you can put inside of a sandwich that will melt well is very small. You can really only work with cheeses that are going to melt and be gooey in a couple minutes. And we like to stick with cheeses that people are pretty familiar with. The cheese has to...
Emerging Concepts
While Chef John Hall was working long nights at fine-dining leaders like Gramercy Tavern and Momofuku in New York, he got an itch for good late-night pizza, which led to running Insomnia Pizza out of his Brooklyn apartment. Later, when Hall returned to his hometown of Birmingham, Alabama, he and...
Menu Innovations
Mac ’n’ cheese and grilled cheese are the quintessential American comfort-food favorites. And recently, both have gone gourmet in the fast-casual industry as diners look for nostalgia and taste excitement all in the same bite.
Menu mentions for mac ’n’ cheese have risen 33 percent over...
Industry News
On Thursday, Soulman’s Bar-B-Que introduced the Boss Hog, a hefty sandwich, full of hickory-smoked ham, pulled pork, sausage, and bacon piled high on a Cheddar cheese jalapeno bun.
“We at Soulman’s are in hog heaven with this unique sandwich that some may call indulgent in pork, but we...
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Franchisees are the backbone of the quick-service restaurant industry. It’s their entrepreneurial spirit and support that gives chains the staying power and reach to compete across the country and beyond.
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
It’s no secret that technology has changed nearly every facet of the quick-service industry, from back-of-house software and cooking equipment to the automation of the guest experience.