The Truth About Eating Meat, from a Barbecue Leader
Eulogizing the trends of any given year typically happens in the last few weeks of December, but I’ll wager that 2019 will be remembered for two widespread phenomena: an overly sensitized social at
Mighty Quinn's
Designing Your Kitchen for Off-Premises
As off-premises business continues to capture a greater share of restaurant orders, the industry conversation has focused on the merits (and drawbacks) of partnering with third-party delivery servi
Mighty Quinn’s Signs Multi-Unit Deal, Headed to Long Island City
Mighty Quinn’s Barbeque has signed a multi-unit development agreement with franchisees Michael and Paula Dolan to open four locations in and around Queens, New York, with the first to open this yea
Mighty Quinn's Wants to Lead a Barbecue Movement
For almost a decade, Mighty Quinn’s has broken tradition with the way it’s serving barbecue in New York City.
Mighty Quinn’s Launches Franchise Opportunity to Fuel Growth
When celebrity chef Hugh Mangum, financing veteran Micha Magid and experienced restaurant operator Christos Gourmos partnered to create Mighty Quinn’s, they had a bigger vision in mind than a few N
Nontraditional Venues Pave the Way for Future Growth
Sports stadiums and arenas operate seasonally, and even then only for a few hours each week. Food halls and special markets often have limited hours of operation.
This NYC Fast Casual is Wowing with BBQ
Great barbecue might not always call to mind New York City, but that’s exactly the reason the founders of Mighty Quinn’s Barbeque thought the concept would be a fast-casual success in the Big Apple
Value Grows Up
For decades, the value equation in the limited-service restaurant industry was this: Divide what you get by what you pay. The lower the price or the greater the discount, the better the value.