Industry News
While the efforts of various restaurants to increase the healthfulness of their offerings continue to garner industry-wide attention, one key consumer group is rarely addressed: kids. Despite the relative lack of media attention, a new study has found that the largest restaurant chains are working...
Houston fast casual restaurant Dish Society offers table service at night.
Ingredients & Dayparts
Aaron Lyons bucked conventional wisdom. Whereas many upstart fast-casual players target customers within one or two core dayparts, Lyons launched Houston-based Dish Society in January 2014 with a determined quest to capture diners during breakfast, lunch, and dinner. “When you’re paying rent and...
Bankruptcy can offer brands a rare opportunity to reboot.
Finance
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 headed...
Industry News
When it comes to fast-casual pizza, the playing field is especially crowded. As brands try to gain market share by distinguishing themselves from the pack, one new concept has a special differentiator encoded in its DNA. Pizza Romana, which opened in the La Brea neighborhood of Los Angeles last...
Papa John's becomes first national pizza chain to remove HFCS.
Web Exclusive
Papa John’s menu cleanup machine is going into overdrive. Today the ingredient-focused pizza chain is announcing that it has removed yet another consumer-targeted ingredient from its food menu: high-fructose corn syrup (HFCS). The switch—from HFCS to sugar—is being made this week at all 3,290 Papa...
Corporate marketer turned builder teams up with son in Menchie's venture.
Franchising
When it came to entering foodservice, Rich Ryan took the long and winding road. After receiving his MBA from Xavier University, Ryan embarked on a career in brand management and corporate marketing. In 1985, he teamed up with a business partner to form a company that fueled another passion:...
Read Full Story // read more about: Menchie's, Robert Thomas
Through online ad campaigns, brands can reach niche customers.
Outside Insights
In today’s world, it’s difficult to identify a “typical” quick-service customer. It’s not a one-size-fits-all bunch, but rather, a diverse population with a range of individual preferences. A single restaurant’s customer base is often composed of wildly different taste profiles, dietary needs,...
Read Full Story // read more about: Guest Author
Top QSR chain chefs develop creative new menu items for major food business.
Menu Innovations
At fine-dining restaurants and even some trendy new fast casuals, chefs have become unexpected rock stars—sought by restaurateurs, investors, and consumers alike. For this reason, it’s somewhat ironic that chefs and menu developers at the largest and most recognizable quick serves are rarely in the...
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.