By integrating social media with traditional marketing, brands can engage fans.
Outside Insights
The 30-second TV spot has been a staple of food-industry advertisers for decades, but its time is running short. And quick serves need to switch up the marketing menu—before it’s too late. Why? The average TV advertisement, which is made up of 23 seconds of brand message and about seven of value...
Industry News
With Cinco de Mayo approaching, Zpizza is getting ready to show customers that it’s not just a pizza chain—it’s a pizza chain with Latin flair. “What’s interesting about Zpizza is, surprisingly enough, Zpizza was born out of an idea that originated as a Mexican restaurant,” says Brandi Babb, vice...
The NRA Show in Chicago is the industry's biggest annual event.
Special Report
Come May 21–24, you'll be joining industry professionals from all 50 states and more than 100 countries, testing products from more than 1,800 exhibitors, and discovering everything you could possibly need to know at more than 70 free education sessions. The best part? The National Restaurant...
Former NFL linebacker Angelo Crowell and his wife own three Jersey Mike's units.
Web Exclusive
Angelo Crowell is a big man. At 6 feet 1 inch tall and about 250 pounds, you might take the broad-shouldered 29-year-old for a football player. You probably wouldn’t pin him as the perfect restaurant franchisee. With the first presumption, you’d be right. Crowell played linebacker in the NFL for...
Protesters in favor of employee unions picket a Jimmy John's in Minneapolis.
Consumer Trends
Jimmy John’s boasts more than 1,000 stores nationwide, claiming an army of sandwich makers and delivery drivers that matches that of most of America’s quick-service companies. Last fall, however, overwhelming attention zeroed in on just 10 units in the Minneapolis area. On October 22, the National...
Industry News
Jamba Juice announced that tennis star Venus Williams has joined the company as a franchise partner and will help the brand enter the Washington, D.C., market. James White, chairman, president, and CEO of Jamba Juice, told QSR in an exclusive interview that the Williams family had been fans of the...
The government is arresting illegal immigrants found working in fast food.
Web Exclusive
Recent government crackdowns on Chipotle and Pei Wei that forced both concepts to at least temporarily close locations have reminded restaurant operators that the government is taking illegal immigration very seriously. The two incidents, in which illegal immigrants were found to be in each quick...
Industry News
Dine America, the annual “Executive Idea Exchange” for leaders in the restaurant and foodservice sectors, released the agenda for its 2011 conference. The conference will take place October 9-11, 2011, at the Intercontinental Buckhead in Atlanta. The conference schedule includes keynote addresses,...


“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.
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.
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
The City of Baldwin Park, California, sits northeast of the I-10 and 605 junction, covering some 6.6 miles of land in the San Gabriel Valley Region of Los Angeles County.
Breaking findings from Sense360 show that early morning hours are important across sub-categories of quick-serve restaurants for the most loyal customers.Nutritionists have long hailed breakfast as the most important meal of the day and USA today recently highlighted the growing importance of breakf
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
Your employees are your business. They greet and serve your customers, they open and close the shop, they handle the money, and they work alongside you in the kitchen.
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 halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.