Special Report
As prospective franchisees evaluate their investment in a quick-service system, many often analyze two factors. First are the objective elements. Key financial metrics like startup costs, sales trends, overall fee load, and return on investment certainly loom large, while other elements like...
Web Exclusive
Within 30 minutes, all of the franchisees responded. Some before Natalie Anderson-Liu could even hit refresh on her inbox. “It was all, ‘I’m in. Sounds great. Sign me up. Let me know when,’” Liu says. “They couldn’t wait to get started.” In early May, fast casual Mooyah Burgers, Fries & Shakes...
Outside Insights
Quick-service franchise owners need effective advertising strategies that get customers in the door. It’s a familiar challenge—fast food diners typically only decide at the last minute to go to a quick-service restaurant (often when they’re hungry or on the road) so how can franchises know when and...
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Outside Insights
Each year when the Fourth of July rolls around, I am reminded how fortunate each of us are to live in a country where it is possible not only to have big dreams, but to have the opportunity to actually achieve those dreams, as well. My family moved to this country from Pakistan when I was very...
Industry News
Following a Jack in the Box announcement that it could potentially sell Qdoba, franchisees from the fast casual brand have formed an association to protect the $250 million collective investment they’ve made. Called the Qdoba Franchisee Association (QFA), the independent organization represents the...
Industry News
On Friday, the Department of Labor stepped back from the Obama-era rule that would have made any salaried employee making less than $47,476 eligible for overtime. Former President Barack Obama gave the DOL guidance to update the overtime regulations in 2014, a move that would have impacted roughly...
Outside Insights
What age group spent $78 billion in restaurants in 2016 and may or may not even be of legal drinking age yet? Wait for it. It’s Generation Z, also known as the iGeneration, Post-Millennials, Plurals; people age 21 or younger who were born in the mid-90s to early ‘00s, and who came of age in a time...
Industry News
An activist shareholder wants sandwich company Potbelly to either change its strategy or explore selling. Ancora Advisors, which owns 4 percent of Potbelly shares, is urging the company to franchise more restaurants, curtail store expansion, and appoint a new board member to improve performance as...

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Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.It is unknown exactly how many Americans today completely eschew cooked foods and stick to a diet compo
Fruit is increasingly finding its way to fast food restaurants menus.
Walking into some quick-service restaurants these days can make you feel like you’ve just wandered into the produce section at Whole Foods.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
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
There was a time when kids’ meals were for kids.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
Consider it Subway's new duds to the biggest party in foodservice.
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.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again