Fast food health movement chooses between quality and nutritious ingredients.
Nutrition
As a growing slice of consumers look for fast, affordable, and quality meals, the quick-service industry is uniquely positioned to fill such a need. At the same time, widespread calls to make fast food healthier have put some chains at a crossroads where they grapple to improve quality without...
Industry News
The story behind KFC’s new Nashville Hot Chicken begins even further back than Colonel Sanders’ time. And as with many great fables, it’s a story of love and revenge. According to legend, a woman living in Nashville, Tennessee, thought her husband was cheating on her, so she cooked his chicken...
Top QSR chains add more vegetable menu options to appeal to health conscious Millennials.
Menu Innovations
For many of us, the sound of our moms’ admonition to eat our vegetables still echoes through our memories. But no chiding is necessary for an increasing number of Americans. The inherent health benefits of veggies have been buttressed by innovative and creative chef-inspired recipes that make even...
QSR chains can grow sales with these fresh vegetable menu development tips.
Marc Halperin: Resident F&B Expert
With health-conscious Millennials beginning to take over as major drivers of the early 21st century economy, and with older Americans looking to extend the length and quality of their lives by adopting better diets, it was probably inevitable that vegetables would get their day in the sun. Along...
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Franchising
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school. Rigsby worked for KFC for 15 years and eventually advanced to the role of multiunit manager, experiencing plenty of success with the brand. After one of his supervisors at...
New York City fresh food chain plates veggie and tofu menu item.
Menu Innovations
“As cooler weather was approaching, we were looking for a comfort bowl that customers could feel good about eating. And anything as crazy sounding as ‘sofritas’ must be delicious. “We were exploring flavor combinations to expand upon our vegan menu items, and the Latin American flavors in the...
Top US chefs open new fast casual restaurant concepts to attract mass public.
Web Exclusive
Chefs have been flocking to the fast-casual category for the last five years, but 2016 might prove to be the biggest year so far for the chef revolution—at least, if January is to be believed. Already this month, four high-profile chefs have opened fast-casual concepts that they intend to build...
Outside Insights
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants. Big data has initially gotten a bit of a bum rap because few businesses—restaurants or otherwise—have been able to successfully harness their big data....
QSR sandwich brands with biggest sales and growth in industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
Though McDonalds has long ruled fast food, Chipotle is now the chief industry influence.
McDonald’s has long served as a de facto leader of the limited-service restaurant space. Far and away the largest quick-service company in the U.S.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.