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...
Menu development columnist Marc Halperin talks QSR chefs using bitter and sour flavors.
If the pucker factor of lemon juice, vinegar, or Greek yogurt just makes you wince, or if the prickly sensation of bitterness on the sides and back of your tongue makes your nose scrunch and your taste buds recoil, you’re far from alone.
Quick service brands can set menu prices based on food qualities.
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.Welcome back, class.
Top QSR chains develop new bowl food menu items to appeal to customers.
As vessels intended for eating go, it’s tough to top the versatility and comfort quotient of the tried and true bowl.While a plate behaves more like a canvas begging for some sort of formal presentation, a bowl is all about function, familiarity, and feel.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
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