Industry News
Three hundred square feet might not sound like much—perhaps enough space for equipment storage or a large walk-in refrigerator. For Chicago-based concept Wow Bao, 300 or 350 square feet is the sweet spot. The brand has been building its footprint largely through nontraditional spaces like airports...
Los Angeles California based Top Round roast beef chain serves good quality sandwiches.
Web Exclusive
It seems everybody these days wants to open a fast-casual concept, from fine-dining chefs and casual-dining veterans to former NFL quarterbacks investing in retirement endeavors. And it’s for good reason: According to a recent report from Euromonitor International, fast-casual sales grew 10.4...
Industry News
Coffee is the second most consumed beverage in the U.S. (bested only by water), and its popularity only seems to be growing. According to Mintel, coffee sales were up 8.7 percent between 2014 and 2015 while carbonated soda and juice saw stagnate sales. Supply is easily scaling to meet demand but...
Industry News
It's the industry's biggest report: The QSR 50, your annual run-down of the best-performing U.S. quick-service brands. The top 50 companies ranked by U.S. system-wide sales, along with an additional 15 brands contending for the list, will appear in the August 2016 issue of QSR, giving you a glimpse...
Read Full Story // read more about: Competition, Growth
US fast food restaurant chains develop menu ideas from historic global meals.
Menu Innovations
Just as the U.S. is a nation that has attracted immigrants from around the world, the nation’s cuisine has drawn on influences from all over. Culinary inspiration from Europe and Latin America in particular has influenced limited-service food in the U.S. immensely and continues to drive R&D...
Major QSR chains develop new menu items with Europe and American cuisine in mind.
Marc Halperin: Resident F&B Expert
In mid-to-late-20th-century America, this country was teeming with so-called “meat ’n’ potatoes” diners. These consumers’ satisfaction with their meals was determined to a large degree by whether said meals were built around a slab of animal protein and a basic starch—often potatoes or white rice....
San Francisco based fast casual taco joint features beef tongue on popular menu.
Menu Innovations
“I grew up in Guadalajara, Mexico, so I grew up with my mom making everything from scratch, tortillas and all of that. For my taste, a taco is a homemade tortilla with carne asada on the grill, or with lengua or fish, all freshly made. “Lengua (beef tongue) is such an amazing meat if it’s well done...
Restaurant breakfast is growing trend
Menu Innovations
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers. So why do so many operations struggle with this daypart? Keeping up is often hard to do. And as we reported in January, breakfast is changing. Breakfast is starting to look...
Read Full Story // read more about: Breakfast, QSR Staff
High quality fast casual chains attract investor money to spur restaurant growth.
If a recent spate of large-scale investments is any indication, the new crop of Fast Casual 2.0 restaurants—with their chef-driven menus and next-level ingredients—is piquing the interests of private equity firms.
Mama Fus is one quick service brand that leverages loyalty program data.
Consumers increasingly look to cash in on loyalty programs, and a new report from business strategy adviser Boston Consulting Group (BCG) shows that savvy quick serves can capitalize on a data-collection strategy to ensure loyalty success.“If you are a quick serve and don’t have [a loyal
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.