Top QSR and fast casual chains navigate new supply chain strategy to streamline business.
Back of House
For centuries, the farm-to-table operation wasn’t a culinary or social movement; it was a simple fact of every meal. People grew their own food, and that was that. In time, things changed, and the American food system became one that included several steps—and often thousands of miles—between farm...
Outside Insights
Anthropologists credit the practice of surplus farming as the foundation for civilization itself. When farmers created more food than they needed for their own subsistence, labor shifted to other nonagricultural tasks. The food markets that emerged in 10,000 B.C. brought forth a new level of "food...
Startup fast casual and QSR chains find finance help through nontraditional funders.
Finance
Eager to launch his new restaurant concept Komotodo Sushi Burrito and having already experienced one failed Kickstarter campaign, Alonzo Martinez designed a new strategy and went at it again. The second campaign, supported by a press release and Martinez’s grassroots efforts to spread the word,...
Industry News
For a number of American consumers, fish is the word during the six-week period between Ash Wednesday and Easter Sunday. Brands specializing in seafood see an uptick in sales while chains ranging from the burger and sandwich to chicken and ethnic categories add a special fish or shrimp item to the...
Sandwich QSR chain CEO shares inspiration of family restaurant business.
Start to Finish: What Inspires Execs
I’ve always wanted to work with people, serve them, and influence their lives for the better; I never thought that desire would be met in the quick-serve industry. My father and his cousin started Cousins Subs in 1972, and I became a member of the team at 15 years old. I worked as a cashier through...
Top QSR burger chain launches new hot dog menu item.
Web Exclusive
Burger King is going to the dogs. Thankfully, they are flame-grilled hot dogs, a classic American staple that the company developed and tested over the last year and a half. "This is probably the most obvious product launch ever," says Alex Macedo, Burger King's president of North America, at a...
Industry News
When it comes to limited-time offers and seasonal specialties, cooler months seem to reign supreme. In early autumn, operators peddle pumpkin-flavored everything and by December many are serving up hearty comfort foods like mac ‘n’ cheese and sweet flavors including chocolate-mint and gingerbread....
Chicago fast casual develops tech projects in entrepreneur incubator.
Technology
At first glance, the new Freshii store in downtown Chicago looks like any other location of the health-oriented chain. It sports vibrant digital menuboards, sculpted wood tables, and industrial-chic glass chandeliers hanging from an exposed ceiling. Huge, white letters in a friendly font proclaim...
Scott Gittrich has built Toppers Pizza into a successful franchised business.
As the economy slowly strengthens, founders of successful eateries may be considering franchising as a growth model, but experts say CEOs must approach it with caution and do their due diligence to make sure it’s appropriate for their brand.The first step, experts say, is to explore the viabil
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
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.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.