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These partners can help you create the nutritious fare your customers want.
Special Report
Guests are demanding more creative menu items than ever before.
Current Feature
Regional American cuisine lets restaurants tell a compelling story.
Outside Insights
Today’s News
2017-06-26
2017-06-23
2017-06-23
2017-06-23
- RT @tocabe: Thanks for featuring our focus on indigenous ingredients! t.co/MGMcmPkjkN
- RT @Biscuitville: Thanks for the write up @QSRmagazine! t.co/Dxmjh6vpEa
- Leveraging regional cuisine gives operators a chance to connect more with consumers. t.co/7xjkNNPI8Z
- Regional American cuisine lets limited-service restaurants tell a compelling food story. t.co/jtZQklpbaJ t.co/cupi3oSXVN
- Thanks to @pizzahut, more than 100 million pounds of food has been donated in the last 25 years. t.co/XYj7242Fd9
- RT @Redlockio: @varun__badhwar: Many restaurants & retailers aren’t taking #cybersecurity serious enough. t.co/JCbfMeK7vJ | @qsrmag…
- When it comes to data security, a restaurant’s defense is only as good as the weakest link in the system. t.co/R2v93JHK8X
- Franchisees appreciate a boss who has his finger on the blender, not just the calculator. t.co/uTBAOCvCGF
- At @SmoothieKing, it's not just about selling smoothies. It's about selling purpose. t.co/uTBAOCe1i5
- This is a question franchisees and franchisors might be asking for a while. t.co/70Potz8Ssm
Menu Innovations
The diversity of cuisine is often perceived in terms of nationalities and ethnicities, but America has always featured a wealth of distinct culinary styles based on the ingredients and cultures of its varied regions.
Whether it’s Southern fried chicken, Tex-Mex tacos, the Pacific Northwest’s salmon...
Industry News
Pizza Hut has reached the 25th year of its Harvest program and surpassed 100 million pounds of food donated to feed those in need.
Created through partnerships with community-based hunger relief organizations and an effort to reduce Pizza Hut’s food waste, Harvest benefits 2,500 organizations...
Industry News
One of the reasons quick-service restaurants have taken market share from full-serves can be credited to perception, according to two recent studies. The latest American Customer Satisfaction Index, released on Tuesday, says sit-down restaurants are reporting their worst grades in more than 10...
Industry News
In the second quarter, Sonic Corp. reported same-store sales declines of 7.4 percent year-over-year. It was even more pronounced at company-owned stores, where numbers dropped 8.9 percent and margins plummeted 330 basis points. Understandably, that made Thursday’s third-quarter reveal a bit of a...
Ingredients & Dayparts
Stepping into Tender Greens, a Los Angeles–based fast casual, is like stepping into the Thanksgiving meal of your dreams. The bustling open kitchen is lined with oversized serving bowls of creamy mashed potatoes, red and green butter lettuce with tarragon dressing, and rare albacore tuna grilled to...
Growth
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers. And companies like Starbucks have claimed the trophy as top-selling lifestyle brands by selling something as simple as a cup of coffee.
From the vantage point of Smoothie King CEO Wan...
Industry News
A new design rollout across several Pita Pit locations is helping the quick-service brand prepare for the future.
Around “half a dozen,” locations in the system have the new design, Pita Pit USA president Peter Riggs says, which includes new tables, paint, and lighting changes, along with a change...
Outside Insights
The Obama Administration, through the U.S. Department of Labor as well as the National Labor Relations Board, made it clear that it was going to take an active role in reshaping the landscape of employment and independent contractor relationships.
In early 2015, the DOL issued guidance regarding...
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Industry News
A new food destination in San Juan Puerto Rico recently experienced the design talents of Puerto Rico, an interior architecture firm headquartered in Washington, D.C.
Owned by CPG/GS Island Properties VI, LLC, this Food Hall provides an inspiring atmosphere for the local community as...
Marc Halperin: Resident F&B Expert
When I was growing up in the early 1950s, the oft-heard mantra about breakfast was that it was the most important meal of the day from a nutritional standpoint. Parents were encouraged to feed their kids before school to promote longer attention spans, better cognitive function, overall mental...
Industry News
Cousins Subs to debut limited-edition “Big Cheese” sub exclusively at Summerfest 2017.
A nod to Wisconsin and cheese lovers everywhere, Cousins’ “Big Cheese” sub taps into the vibrant heritage of ‘America’s Dairyland.’ Featuring chicken or steak fresh off the grill topped with bacon,...
Industry News
Chipotle completed its investigation into a security breach that took place in the spring, revealing widespread damage that could threaten consumers’ bank accounts and the image of the recovering fast casual brand.
The company told...
Industry News
From the team who created the create-your-own burger concept, BUILT Custom Burgers by The Counter makes its first foray into North Carolina. Managed and operated by partners Ravi Patel, Hiren Trivedi and Chintan S, BUILT Custom Burgers is now providing shoppers at The Streets at Southpoint with...
Industry News
Among the first trendsetters with its contemporary cafeteria-style dining, Lemonade debuted the next generation of its acclaimed brand at the corner of Abbot Kinney and Venice Boulevards. Now open as “Lemonade at Abbot Kinney,” this marks the first in a rollout of next generation stores also...
Industry News
While same-store sales, traffic, and revenue remain drivers for restaurant performance, customer satisfaction could be the key to predicting the future. Simply, are guests satisfied? And are they coming back? The TDn2K company, White Box Social Intelligence, launched its “Restaurant Guest...
Industry News
Four decades ago, the first Potbelly Sandwich Shop brought toasty warm sandwiches to Chicago’s Lincoln Park neighborhood. Since then, Potbelly has expanded into neighborhoods across the country, providing Fresh, Fast & Friendly service in more than 400 shops throughout the U.S. This summer,...
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For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
When investors are ready to sink their cash into up-and-coming brands, they love to find unique concepts with passionate fans, enthusiasm from franchisees, and a differentiated product offering.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers.