July 2015

    Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, wh

    As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide cust

    Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.

    There’s nothing fishy about the seafood at limited-service restaurants today.

    Growing Together

    Starbucks made waves in March when it launched a campaign in which the slogan “Race Together” adorned its cups.

    Start to Finish: Ashley Morris

    I remember falling in love with Capriotti’s in college. My roommate, lifetime friend, and now current business partner came home one day praising Capriotti’s as the best sandwich he had ever had.

    Get in the Zone

    Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.

    Making Wages Work

    The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.

    Partner Up

    Quick-service operators looking for external financial support often find an attractive option in private equity firms.

    Ones to Watch: LYFE Kitchen

    LYFE Kitchen cofounder and chief brand officer Mike Donahue says the growing concept offers convenient, affordable, great-tasting food that just happens to be healthy.

    Disrupting Food

    It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.

    Investigative Insights

    Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD).