How quick serves are delivering more dynamic and memorable dining experiences.
These high-tech signage solutions will light up your dining room and your drive thru.

Web Exclusive

This year’s annual show was heavy on customization and craft products.

Special Report

With a new prototype, ’Wichcraft is ready to realize its potential.
More brands turn to this powerful sales driver as the potential for profits remains strong.
Emerging Concepts
Gary Worthington grew up inhaling freshly baked bread in the kitchen of his childhood home in Grantsville, Utah, a small farming community 40 miles west of Salt Lake City. Decades later, Worthington still enjoys the comforting aroma, though now it comes from his own business. Worthington and his...
Outside Insights
Twenty years ago brands were concerned with total quality management. Then along came customer satisfaction management. Recently, some organizations have begun talking about managing the customers’ experience. This is an advanced view that suggests that what really dictates whether the customer...
Competition
It is nearly 11 p.m. and Samantha Kelly is far from calling it a day. A freshman at Temple University in Philadelphia, Kelly closes her books, grabs her bag, and meets up with friends at the student center, where a Burger King is open until midnight. “We plan it all the time,” Kelly says. “We stay...
Technology
In February, Subway announced Thys (pronounced Tice) J. Van Hout as the company’s new chief technology officer. Van Hout seized the opportunity to work with the international restaurant chain for a variety of reasons, the least of which include “leveraging technology to enhance the Subway...
Web Exclusive
After Chipotle announced last Tuesday quarterly earnings that beat Wall Street estimates by nearly doubling, analysts began wondering how the fast-casual concept can improve already outstanding profit margins. The company reported second-quarter comparable-restaurant sales increases of 11.6 percent...
Read Full Story // read more about: Fred Minnick
Outside Insights
According to industry experts, employees most likely to steal or treat cash handling carelessly are those in the lowest income strata with the greatest access to cash, who tend not to stay with one employer for very long. In short: a typical quick-service employee. To catch an employee stealing is...
Expansion
Twenty experienced restaurateurs— marketers, operations specialists, and management executives from all across the industry—gathered in January in Orange County, California, to talk about the issues driving their businesses. All members of Technomic Inc.’s Operator Advisory Board, they went back...
Finance
Appraisals often are associated with annoyance—the mere thought of paying good money for someone to come into your restaurant and snoop around everything from the kitchen to your bookkeeping makes many operators cringe. But these valuations are a necessary part of doing business, particularly in...

Pages

The emergence of the higher-end fast casual 2.0 category continues to blur the line separating limited and full service, particularly when it comes to price.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Nostalgia is a powerful tool when it comes to food. Those who haven’t forgotten a certain Big Mac jingle can attest: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.”But the nostalgia for McDonald’s appears to be waning.
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
Some ideas about breakfast are rooted in tradition.One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.