Female entrepreneurs advance innovation in national fast food restaurant world.
Special Report
The argument could be made that foodservice, like so many other industries, has long been a boys’ club, one in which the top leaders and innovators are, more often than not, male. And today, men continue to dominate the foodservice C-suite. But women are on the rise, and that’s especially true in...
Read Full Story // read more about: Nicole Duncan
Chicago hosts the biggest restaurant industry trade show in the country.
Competition
Saturday, May 21 Sunday, May 22 Monday, May 23 Tuesday, May 24   The National Restaurant Association’s (NRA) annual show is a sight to behold. With more than 60,000 attendees, thousands of vendor booths, and a smorgasbord of good eats, the NRA Show has become the restaurant industry’s biggest...
Read Full Story // read more about: QSR Staff
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....
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.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
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.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.