Innovative. Customizable. Compostable. These were three of the trends that Lynn Dyer, president of the Foodservice Packaging Institute (FPI), expected to see from the QSR/FPI Foodservice Packaging Awards, which will be presented at FPI’s fall meeting in St.
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, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
Raw fruits and vegetables are often an afterthought in restaurants.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.