Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
Marc Halperin: Resident F&B Expert
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. That audacious price for an ostensibly pedestrian product—a phenomenon that has since been replicated at many other hip, urban foodie outlets around the...
California QSR chain Bruxie offers chicken and waffle sandwich in fast casual restaurant.
Menu Innovations
“A waffle sandwich is still something that’s hard for people to get their thought process around. But chicken and waffles is very well known, particularly in the South. Most of America can associate with chicken and waffles. Ours is different, because most chicken and waffles are a Southern...
Industry News
As QSR recently reported, a name change can be a game changer for brands. In the case of Modern Market, formerly known as Modmarket, the tweaked name paves the way for growth. “When this opportunity came up, we looked far and wide and said is there anything else that better represents what we do...
Top QSR chains test new waffle menu items that are both sweet and savory.
Menu Innovations
There can’t be much waffling when it comes to waffles. The well-known batter cake is a popular dish at home and on menus at full-service, family-style restaurants known for breakfast; some even feature the item in their names. But waffles have a smaller presence among quick serves and fast casuals...
QSR chains market to Millennial customers by selling restaurant story.
Outside Insights
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. Millennials spend more per capita in...
Top QSR chains add new workers with jobs to prep for holiday business rush.
Human Resources
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...
Web Exclusive
If the big screen were to adapt the story of McDonald’s latest turnaround effort, perhaps it would be dubbed “The Comeback Clown.” Except, of course, this comeback has been carefully crafted by professionals in pinstripes—not in greasepaint. And McDonald’s CEO Steve Easterbrook, the guy behind the...
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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...
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
Chicago fast casual chain offers healthy versions of fast food classics.
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QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
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.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.