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...
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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...

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Wendy’s founder Dave Thomas knew what mattered. He knew that Wendy’s beef had to be fresh. He knew that his own quirky advertising image had to be endearing.
There was a time when kids’ meals were for kids.
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.
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.