Menu Innovations
What is Captain D’s working on in menu development today? We’ve been around a long time; the company was founded in 1969. For much of that time, we were a batter-and-breading house. The fish and chips has been and still is our No. 1 selling item. The grill is probably the biggest news for us in...
Industry News
Consumers are drinking more … coffee and specialty beverages, that is. According to the National Restaurant Association’s annual forecast, snack and nonalcoholic beverage bars are estimated to witness a 5.2 percent sales boost in 2015. This burgeoning popularity helps explain how two sister...
QSR brands must change pay models to incorporate new government regulations.
Web Exclusive
When President Barack Obama announced a sweeping change to the country’s overtime pay law on June 30, the ripples from the first proposed adjustment in decades were immediately felt throughout the retail industry. To some employees, it could spell the end of working extra hours without additional...
Industry News
Putting a dish like pasta in a cone might seem like a wholly American way to rush through a leisurely meal. But for Emanuele Attala, chef and co-owner of the Spaghetti Incident in Manhattan’s Lower East Side, the inspiration came from his hometown of Rimini, Italy. “During the summer they do a...
Industry News
Technology has long been lauded as the saving grace of an industry that relies heavily on efficiency, but amidst all of the marketing, hopes, and hype, it can be hard to tell what the big picture of restaurant tech really looks like for operators on a day-to-day basis. In an enlightening...
QSR sandwich chain executive talks inspiration to buy company.
Start to Finish: What Inspires Execs
I remember falling in love with Capriotti’s in college. My roommate, lifetime friend, and now current business partner came home one day praising Capriotti’s as the best sandwich he had ever had. After a week, he practically dragged me there himself. He was right: It was the best sandwich I'd ever...
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant. But at least one industry expert thinks that as they do so, they’re overlooking the business potential of zone merchandising to both speed throughput and boost...
QSR operators work to make higher wages effective in restaurant operation.
Human Resources
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 a...
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
Mimi’s Cafe is trying its hand at limited service with the French Revolution rei
Not long after it announced its French Revolution brand reimage program, casual-dining chain Mimi’s Cafe thinks it’s found the key ingredient to brand expansion.The new store-within-a-store concept—where guests can opt for a grab-and-go experience, a French bakery with gourmet coff
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 innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Presidential candidate Donald Trump gives restaurant businesses new marketing lessons.
Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.