Consumer Trends
When it comes to creating loyalty among Millennial consumers, the right approach is something of a mystery for many operators. After all, the 18–34-year-old population in America is hugely diverse with a variety of views, lifestyles, and consumer tastes. Nevertheless, experts say brands can embrace...
Web Exclusive
Diners visiting many Chipotle Mexican Grill locations in recent months probably noticed that ordering lines—which used to snake out the door—were now shorter and that normally crowded parking lots had empty spots. It didn't take a business savant to realize that the fast-casual leader’s sales would...
Industry News
While Carl’s Jr. and Hardee’s continue to push the envelope stateside with new menu items like the Steakhouse Thickburger and newly nabbed celebrity Chef Michael Voltaggio to promote it, their parent company’s international division is even busier. Last year was the fifth year in a row that CKE...
Top QSR chains move into growing US cities to capitalize on restaurant potential.
Special Report
In his quest to build Yalla Mediterranean into a recognizable national name, Dave Wolfgram acknowledges he stands at the earliest of early stages. Within months of Chicago-based Victory Park Capital’s acquisition of the 50-unit Daphne’s California Greek chain in mid-2014, Wolfgram, the concept’s...
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...
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
Top QSR brands fight food safety issues like Chipotle faced with ecoli scare.
When it comes to navigating crises, James Lukaszewski says there’s a simple yet effective catchphrase that should serve as a guidepost: Speed beats smart every time.
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.