A McDonald's restaurant is seen with its drive thru. The restaurant is hoping to add recycling at all locations.
Industry News
McDonald’s 2018 goals are turning out to be eco-friendly, not just wallet friendly. On Tuesday, the fast food chain told Reuters it plans to switch to environmentally friendly packaging materials and start offering recycling at all locations. The goal is to feature 100 percent of its packaging from...
A Jason's Deli sign shines at night. The restaurant is facing a security breach.
Industry News
Hackers have struck the quick-service industry again. Jason’s Deli announced that a “large quantity of payment card information” was being sold on the dark web, and at least a portion of the data was pulled from Jason’s Deli locations. While the investigation is still underway, as many as two...
A Chipotle building showcases its iconic design. The brand is looking for a new CEO.
Industry News
With its CEO search underway, Chipotle wants to make sure the rest of its executive team remains intact. The company, in a securities filing Friday, revealed that it entered into retention agreements with its chief financial officer and chief marketing officer. If chief financial officer Jack...
Zoës Kitchen's new restaurant in Raleigh, North Carolina, features light and bright colors and all new decor.
Web Exclusive
As Zoës Kitchen CEO Kevin Miles described the defining details of his brand’s fresh prototype Thursday night, the building itself decided it was time for some show-and-tell. “You can see, as the lights come down, it starts to feel like, ‘Hey I can come here with a friend. I can enjoy my dinner.’ I...
Adam Fleischman
Executive Insights
The new fast-casual generation has welcomed an eclectic mix of innovators, from fine-dining chefs to dot-com moguls and former Wall Street investors. But even among such a varied bunch, Adam Fleischman stands apart. A liberal arts major, Fleischman originally planned for a career in journalism...
A Panera Bread building stands in the distance. The fast casual was sold in 2017.
Finance
After a not-so-stellar year for the restaurant industry—with the second-worst Q3 in five years and declining comp sales and traffic in limited service—many limited-service operators are ready to put 2017 behind them. And with the economy now growing at a slow-but-steady pace, the horizon’s already...
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Join editors Sam Oches and Nicole Duncan on Facebook Live at 3 p.m. as we review the headlines from the week that was and discuss all things quick service.
Industry News
This afternoon, we’re launching our first Facebook Live series, “The Weekly Serving with QSR.” Join editors Sam Oches and Nicole Duncan at 3 p.m. as we review the headlines from the week that was and discuss all things quick service. Want to ask us a question about the news, the industry, or the...
Human Resources
The “Help Wanted” sign is a permanent fixture at Pork & Mindy’s. The three-unit, Chicago-based fast-casual barbecue concept is always looking to hire regardless of whether vacancies even exist. “That’s one thing I implemented early on,” says Kevin Corsello, founder and CEO. “I didn’t want to...

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Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
Luke’s Lobster, &pizza, Flyrite
Diners’ love affair with traditional soda brands has evolved from a match made in heaven to awkward estrangement.
The term “point-of-sale” can be a bit of a misnomer.
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
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.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.