QSR brands roll out new healthy menu items like nutritious salads.
Special Report
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to caramel that and...
QSR executives work to build relationship with restaurant franchise partners.
Franchising
A sad man once said, “I can’t get no satisfaction.” Of course, that man was Mick Jagger of the Rolling Stones, and he was singing about… things that can’t be published in a restaurant trade. But you’d be forgiven if you thought it was a limited-service restaurant executive who muttered those words...
Top QSR burger brand Shake Shack had successful IPO stock offering.
Finance
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97. The better-burger brand’s stock has everyone from financial analysts to other limited-service executives abuzz with the...
Leading Southern QSR fast casual brand updates store design with new prototype.
Web Exclusive
Newk’s Eatery is bringing a new image to its growing brand, one that cofounder and CEO Chris Newcomb says will be an important component of the fast casual’s future expansion plans. The Newk’s team rolled out an all-new store design on October 26 in a Lafayette, Louisiana, restaurant. Dubbed “...
Top fast casual QSR head chef talks new menu development with salad items.
Menu Innovations
There was a time when salads at quick-service restaurants were a joke, consisting of wilted lettuce and over-ripe vegetables pre-packaged with heavy, unhealthy dressings. These days, however, customers are more interested in nutritious menu options, and quick-serve operators are meeting that demand...
Industry News
Long known for its bakery-inspired fare, Panera has thrown its hat into the gluten-free arena with a new product, which it began testing in Detroit October 28. Specializing in baked goods and sandwiches, the St. Louis–based fast casual has expanded its menu in recent years to include bread-free...
Industry News
Ben Daitz and Ratha Chaupoly, the chef and owners behind cult-favorite sandwich shop Num Pang, announced the opening of their seventh location in the South Financial District neighborhood of New York City, at 75 Broad Street at South William. Available exclusively at Num Pang FiDi South is the...
Major QSR brands roll out new salad dressings to improve flavor and health factors.
Menu Innovations
Parmesan, anchovies, and garlicky croutons. Chopped egg, avocado, and bacon. Tomato, balsamic, and Mozzarella. Great salads like the Caesar, Cobb, and Caprese come together in ways that make their sums greater than their parts. Today, as salad-centric fast-casual concepts proliferate, salads have...
Quick service restaurants can learn potato tips from Trine University chef.
Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus?I think smashing or ripping and then flash frying is a hot trend right now.
Quick service restaurant companies grow in small American cities with hungry population.
The fast-casual renaissance that has taken over the restaurant industry in the last decade has lately infused excitement and momentum into the broader limited-service sector.
Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
As we put the finishing touches on 2015, a look back reveals a year full of major stories and trends throughout the limited-service restaurant industry.Although it is often difficult to pare a year’s worth of developments in culinary, financial, and operational categories, these 10 rise to the
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.