Local QSR food trucks open new real estate in shopping mall courts.
Web Exclusive
Online retailers continue to swipe business—holiday and otherwise—from brick-and-mortar retailers, including shopping malls. Given consumers’ evolving attitudes toward shopping, signing a 10-year lease in a food court might sound like dicey move for an emerging quick serve. But for Nick Crosson, it...
Industry News
Two is better than one. At least that is the thinking behind a new franchise partnership. Red Mango and Nestlé Toll House Café by Chip have teamed up to incentivize new and existing franchisees to operate cobranded stores. Ziad Dalal, cofounder of Nestlé Toll House Café by Chip and CEO of Crest...
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...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
Nonalcoholic cocktails could offer great beverage innovation for quick serves.
While attending the Research Chefs Association’s annual conference in San Antonio this past March, I wandered into the Esquire Tavern, a historic downtown institution with a cocktail menu capable of tempting even the most ardent teetotaler.Like hundreds of other hip restaurants and watering ho
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.
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.