March 2015

    What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.

    Having started as a sandwich maker with Subway when he was 18 years old, Gurpreet Singh has spent nearly half his life in the quick-service industry.

    Consider the spud.

    Bon Appétit Management Co. chef has some potato tricks up his sleeve.

    Putting It All Out There

    Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient

    A Finance Refresh

    Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry.

    FIT for the Future

    When the California Restaurant Association Educational Foundation (CRAEF) held its first Force in Training (FIT) program, volunteers from several quick-serve brands stepped up to help high school s

    Test Run

    When Tom Ferguson wanted to develop a burger food truck, he had a few advantages. By working out of his existing facility at Durham Catering Co.

    The Evolution of Farm to Table

    Question James Cascone, co-leader of the Deloitte Center for the Global Food Value Chain, about trends affecting today’s quick-service supply chain, and he will offer a litany: rapidly changing con

    Ones to Watch: Billy Sims BBQ

    Billy Sims says more people recognize him these days for his restaurants than for being a Heisman Trophy winner, which proves he’s more than just the name behind the Billy Sims BBQ chain.