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Popeyes Louisiana Kitchen’s head chef, Amy Alarcón, dishes about menu innovations, competition, and overcoming the Popeyes Paradox.
Here’s a hint: You won’t be controlling the conversation anymore, but the ROI will be real.
QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you.
Al Kelso, chairman and CEO of Sysco’s quick-service delivery operation, Sygma, says the key to supply chain efficiency is leveraging a brand’s size and the supplier’s resources.
Your location’s cleanliness and sanitation may be one of the most important factors in attracting new customers—and in keeping the ones you’ve already got.
When a parent company decides to sell a quick-service brand, it’s the CEO’s responsibility to hold the business together until the transaction is complete.
How to give guests the thrill of grilling without the open flame.
With biometric technology, savings and security for your restaurant are in your employees’ hands.
Free offerings have the potential of introducing a brand to new customers—and the potential of degrading the value of your product.
The Denver-based chain takes advantage of the area's transient population that misses its hometown barbecue.
2009 left the 69-year-old smoked-meat concept leaner, meaner, and poised for growth.
Are you ready to risk long-term brand damage just to sell a few meals? I don’t think so.
The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food.
The role of the chief marketing officer goes beyond simply advertising the brand.
The nutrition-labeling mandate won’t work unless a standard system is created to assign calorie counts.
Healthy eating is more top of mind for consumers now than ever before, and brands need to develop marketing strategies that display their healthy efforts.