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The Year of the Chef was an exciting one for fast casual.
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Picking the right 'liquid gold' can pay dividends.
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Brand loyalty programs are important—but simply having a loyalty program is not enough.
Outside Insights
Franchising
Today’s News
2017-01-25
2017-01-25
2017-01-25
2017-01-24
2017-01-24
2017-01-24
2017-01-24
- 75 percent of diners say they’re willing to pay up to 13 percent more for non-GMO menu items. t.co/eAC9GXiwEg
- This chicken chain from the 1970s is about to explode across the country. t.co/SzU9YTwIGy
- What is the future of cooking oil in quick service? Zach Hova, the corporate chef at @Bunge, debunks misconceptions. t.co/wNYbGWLQaP
- “Anything a restaurant operator can do to make menu items healthier is a win." t.co/8y57Ub7A78.
- Healthier food in quick service means healthier oils. No exceptions. t.co/UvQWIgCLgC t.co/sox9R6kZo1
- Metz Culinary Management is bringing national quick-service chains to small college campuses. @MetzCulinary t.co/2ykoJ3RATr
- A @teriyakimad franchisee shares how her global perspective helps in the restaurant industry. t.co/Nv54UaqgEC
- Limited-service restaurants can attract higher-income diners with non-GMO options. t.co/AQOGszoGax t.co/NZ7sXSeXYm
- Controversy continues but one financial fact remains: It's still a good idea to serve food without GMOs. t.co/eAC9GXiwEg
- D.C.'s Shouk proves you can thrive with plant-forward fare, and not imitate meat while you're at it. @Shoukfood t.co/NWQ5LLxrVv
Outside Insights
During the fall and winter months, it’s easy to feel as if restaurant operators are merely jumping onto the “pumpkin spice” or “peppermint” trends of the season. While incorporating these flavors can certainly be crowd-pleasers, the strategic implementation of seasonal menu items can have a...
Industry News
Beautiful Brands International (BBI) signed a deal with the Muscogee Creek Nation’s Business Enterprise (MNBE) to open more than 500 Rex’s Chicken locations throughout 35 states. The MNBE will take the role of lead master franchisee for the emerging chain.
“There are plenty of chicken concepts,”...
Menu Innovations
It’s no question Zach Hovan is an expert when it comes to cooking oils. In his role as corporate chef for Bunge, he works alongside the research and development team at the oil supplier’s Creative Solutions Center, which aims to reduce saturated fat, eliminate trans fat, and improve nutrition in...
Industry News
Metz Culinary Management launched a new program to bring national quick-service chains to small college campuses by fostering partnerships that benefit the whole community.
“We’ve always had success in larger colleges and universities with the national brands,” says Rebecca Daley, district manager...
Finance
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. The business has no debt and returns enough profit for Deschaine and her husband to live...
Franchising
A native of China, Qing Hammell came to the U.S. 20 years ago to pursue an MBA at Claremont Graduate University in California. After a career in financial investment that led her across the Western Hemisphere—first to Bermuda, then to Minnesota—Hammell decided she wanted to open her own business,...
Health & Wellness
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences. Restaurants are finding that more diners are seeking out and willing to pay more for non-GMO options.
As...
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...
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Outside Insights
With large numbers of their employees set to be impacted by the impending rise in minimum wage, quick-service restaurant operators are now considering major belt tightening initiatives. Operators reluctant to disenfranchise staff, anger customers or be forced into reputation damage control are...
Outside Insights
To say technology is changing rapidly is an understatement. It continues to make a significant impact on the way we do business, as well as how we consume products. Keeping ahead of these shifts helps business owners and consumers achieve their goals faster and smarter than ever before. High...
Web Exclusive
These were the most popular stories on QSRmagazine.com this year.
1. 9 Fast-Food Trends for 2016
We pored over 2016 forecasts from more than a dozen restaurant experts and...
Industry News
BlueCart, the restaurant technology company whose namesake app streamlines communication between buyers and suppliers in the hospitality industry, announced the release of a new Inventory Management tool that allows workers and managers in the restaurant industry to take, share, analyze, and...
Industry News
Dickey’s Barbecue Pit is featuring Chicken Sliders to kick off the New Year to help guests recover from the Holiday Hangover.
Dickey’s Barbecue Pit locations across the nation smoke their chicken low and slow on-site daily to ensure its delicious flavor. Dickey’s is also committed to...
Industry News
In the spirit of New Year’s, millions of resolutions will be made. Instead of setting unrealistic resolutions that start out with the best of intentions and fizzle out by February, Taco Bell is making New Year’s commitments to its food, people and restaurants—and will keep them long past...
Industry News
Celebrating the unique taste buds of each fan, Zaxby’s is highlighting its Boneless Wings Meal paired with its popular Hot Honey Mustard Sauce through March 26 in all locations throughout 17 states. With a total of nine sauces, ranging from sweet to fiery, Zaxby’s guests are able to mix and...
Industry News
Starting 2017 off on a thankful note, Pretzelmaker has once again declared January as Customer Appreciation Month offering $1 pretzels (Original Salted or Unsalted) every Tuesday in January during regular store hours. No limit. To add another great twist to the deal, customers who purchase the $...
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Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
For David Beaton, working for Tim Hortons has been a lifelong passion. The Nova Scotia native started working for the 50-year-old Canadian chain after graduating from business school in 1992 and has helped grow its presence in the U.S.
Oil pumped from the ground is often dubbed “black gold.” In that same vein, the popular oils used by chefs easily could be called “liquid gold.”For years, cooking oils have been key to the limited-service restaurant industry, whether they’re used for frying, grilling, or any of a dozen other functio
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.
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.