Brendan O’Brien

    Diverse portfolios ensure financial stability for franchisees

    When it comes to operating a profitable restaurant chain, energy costs have historically been lower on the priority list than food costs, wages, and real estate.

    Less than a decade ago, the Alfredo sauce at Fazoli’s, a quick-service brand that prides itself on classic Italian items, was more water than dairy.

    Bankruptcy may seem bleak, but it might also offer a fresh start.

    Kids These Days

    In 1975, as a 17-year-old kid in Point Pleasant, New Jersey, Peter Cancro wasn’t even old enough to legally slice a sub. But that d

    Under the Wing

    Early on in his career, Jim Amos, chairman and former CEO of Tasti D-Lite, would make it his mission to track down his mentor, a business leader who hated flying so much that he would drive his per

    If At First You Don’t Succeed

    Outside the Ben & Jerry’s ice cream factory in Waterbury, Vermont, past a white picket fence, sits a group of colorful tombstones shaded by large overhanging tree branches.

    Kick the Stress Out

    Quick-service leaders have a lot on their plate, from running complex organizations and overseeing financials to being the voice and face of their concepts.

    From the Outside Looking In

    For many leaders in the quick-service industry, the restaurant business is their lifeblood. Many start out as a dishwasher, cook, or cashier and work their way up through the ranks.

    How Fast is Too Fast?

    Every brand wants to be bigger and more profitable. But leaders and experts in the quick-service restaurant industry say finding the correct growth rate is a delicate balance of having a clear appr

    Fancy Fast Food

    The days of dingy, dull, and outdated fast-food joints may soon be a thing of the past.

    Time to Get REAL

    Much like the building industry did years ago with its LEED program, the United States Healthful Food Council is creating a nutrition certification program for the entire foodservice industry.

    Cracking the Food Safety Code

    For years, barcode technology has been commonplace in the retail sector, where it’s used to gather information about products, sales, and even consumer trends at various transaction points.