Big data is supplanting census stats for restaurants.
From expansion to equipment, these solutions help operators handle business challenges.

Current Feature

Initially reluctant brands are finding the upside to franchising.

Web Exclusive

In 2012, we guessed the trends of 2017. How did we do?
Research finds that the right music mix drives increases, while popular-music playlists fall flat.
American Grilled Cheese Kitchen
Franchising
Four years ago, André Vener, Hagop Giragossian, and Quasim Riaz made a pact: They were never going to franchise their gourmet sausage and hot dog brand. During Dog Haus's first three years in operation, everyone from business moguls and consultants to rabid fans approached them about the...
Finance
Here’s a pretty eye-opening fact: Since early 2015, when Steve Easterbrook was named McDonald’s CEO, the fast-food giant’s stock has more than doubled. It’s 46 percent higher so far in 2017 alone. In fact, it hit all-time highs every single day this week, as The Motley Fool points out. But what...
Read Full Story // read more about: Danny Klein, LSR, McDonald's
Restaurant sales are still in recovery mode.
Finance
The worst appears to be over. For the second consecutive month, the restaurant industry reported positive momentum, a welcome sign for operators following one of the roughest third quarters in recent memory. Same-store sales remained flat, year-over-year, for November, according to TDn2K’s latest...
 Farmer Boys
Menu Innovations
“Working together, our marketing and R&D teams identified, concept-tested, and market-tested soup flavors that would resonate with our guests. A key group of Farmer Boys customers were presented with various soup concepts through online concept testing, followed by in-market testing. The result...
The DOL could change the tip-pooling rule.
Human Resources
On Monday, the U.S. Department of Labor proposed a new tip pooling rule that would expand the number of employees eligible for tip pooling to include more back-of-house workers and potentially managers. If this proposal moves forward, it would rollback the 2011 regulation from the Obama...
Read Full Story // read more about: Legal, Peggy Carouthers
Web Exclusive
Five years ago, I wrote a piece for QSR called “The 5 in 5: A look at the five segments everyone will be talking about in 2017.” But I had my doubts. Who was I to make these predictions? Since the biggest changes are surprises, wasn’t it dumb to extrapolate the future from the present? And was...
Marc Halperin: Resident F&B Expert
Three years ago in this very space, when we last discussed snacking, I talked about the “globalization” of snacks—the increasing tendency of consumer packaged goods (cpg) companies, in particular, to appropriate and redeploy different ethnic flavor profiles in their snack foods. Three years is...
Outside Insights
The digital transformation is in full swing for companies of all shapes and sizes, and nowhere is that quite as apparent as it is in the restaurant business. According to Deloitte’s recent report, “The Restaurant of the Future,” 40 percent of customers prefer to order online, and when they do they...
Read Full Story // read more about: Guest Author, Technology

Pages

The term “point-of-sale” can be a bit of a misnomer.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
Here’s a pretty eye-opening fact: Since early 2015, when Steve Easterbrook was named McDonald’s CEO, the fast-food giant’s stock has more than doubled. It’s 46 percent higher so far in 2017 alone.
 Farmer Boys
“Working together, our marketing and R&D teams identified, concept-tested, and market-tested soup flavors that would resonate with our guests.
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.
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
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.
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.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.