Industry News
A slew of third-party services have changed the way foodservice does delivery. Generally these companies target the consumers rather than the operators, but new program UberRush hopes to serve both. Rather than customers placing an order for delivery, restaurants can take customer orders and then...
Industry News
Outside the Southeast, “turducken” is more likely to raise eyebrows than whet appetites. But Chef Adam Gertler thinks that Southern California might be ready for a sausage version of the infamous dish. Through the end of November, Pasadena, California–based fast casual Dog Haus will once again...
Waffle QSR restaurant chain executive talks new sandwich and breakfast menu ideas.
Menu Innovations
Say “waffle” in the U.S. and American consumers tend to think of one thing: that doughy, chewy disk that arises from the batter of a hotel iron or pops from the warm embrace of a toaster. But in its homeland of Belgium, the waffle is served in a variety of styles using high-quality ingredients....
Brand lessons from three promising QSR chains growing across the country.
Denise Lee Yohn: QSR's Marketing Guru
Q: How can I make my limited-service restaurant a great brand? A: Ever since I wrote my first book, What Great Brands Do: The Seven Brand-Building Principles that Separate the Best from the Rest (Jossey-Bass), people have been asking my opinion of great fast-food brands. There are a lot of them out...
Southern fast casual chain executive talks influencing upscale restaurant industry.
Start to Finish: What Inspires Execs
As an out-of-work college student, I got into this industry purely by accident. My father, who was a dentist at the time, had the desire to open a restaurant and told me I was going to be part of the business. Having no restaurant experience, we opened our first deli concept, called Checquers, in...
QSR packaging products add sustainability and creativity to new functional design.
Innovative. Customizable. Compostable. These were three of the trends that Lynn Dyer, president of the Foodservice Packaging Institute (FPI), expected to see from the QSR/FPI Foodservice Packaging Awards, which will be presented at FPI’s fall meeting in St. Louis. Historically overlooked in favor...
West Coast QSR chain Millennial franchisee uses social media skills to build business.
After graduating with a degree in communications from California State University, Fullerton, in 2011, Sandy Elliott was unsure of where her degree would take her; she chose the major knowing that it would be transferable in any industry. Elliott ultimately decided to pursue a childhood dream of...
Growing QSR brands change names to grab customer attention and have fresh image.
Web Exclusive
Nothing was wrong with the name Qdoba Mexican Grill. But something wasn’t right with it. It just wasn’t, well, special. “Mexican Grill has become a moniker many brands are using, but it doesn’t have much meaning with consumers,” says David Craven, vice president of brand marketing at Qdoba. The...
QSR brands look for money lenders to finance their business expansion.
Let’s talk money.First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S.
Top QSR chains add new workers with jobs to prep for holiday business rush.
Those in the world of customer service know all too well the stress that the holiday season brings: long lines of customers, clogged parking lots, and sometimes hangry (hungry and angry) shoppers.To accommodate the huge jump in traffic, businesses across America start hiring and training large level
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
QSR chains market to Millennial customers by selling restaurant story.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.