Industry News
After years of speculation, McDonald’s is finally ditching its breakfast hours and rolling out all-day breakfast. The morning meal will be available throughout the day at all U.S. locations beginning October 6. McDonald’s franchisees approved all-day breakfast last week. The all-day breakfast menu...
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QSR brands celebrate important anniversaries with promotions and new campaigns.
Special Report
75: KFC’s Original Recipe Colonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952. But the core of the company—the (literally) secret recipe that has driven KFC’s success—is the...
Industry News
As school starts back, the kids are finally out of the house. Unfortunately, this often means they—and their parents—are out of the restaurant too. The unscheduled spontaneity of summer is coming to an end, and with it, a lull in vacation splurges and midday family dining. As restaurants scramble...
QSR brands innovate with healthy and nutritious fats to improve menu.
Marc Halperin: Resident F&B Expert
Those of you old enough to remember the late 1980s will recall those dark days when “fat,” in virtually any form, was about the most reviled substance in America. It was worse than sugar. Worse than salt. Worse even than carbolic acid, quicksand, coal ash, or plutonium. Diet gurus, fitness buffs,...
Industry News
This article would start with “It’s that time of the year again,” but honestly, is it? Regardless of the fact that it is technically still summer, the heat has yet to stifle the outpouring of marketing campaigns for fall flavors, which seem to get increasingly elaborate every year. In the land of...
QSR brands fight new regulation to increase minimum wage for fast food restaurants.
Web Exclusive
The foodservice wage debate has been heating up this year as several states and cities implement minimum wage hikes and pressure increases to raise hourly wages to $15. Last month, the movement to increase minimum wages scored a victory in the state of New York—a victory that specifically singles...
Top chefs open new QSR concepts to expand restaurant business portfolio.
Menu Innovations
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago. Tom Colicchio’s ’wichcraft chain is 12 years old. What’s interesting about the latest crop of chefs to make the move into quick service, though, is their attitude...
QSR brands develop new menus with healthier protein options for diet crowd.
Menu Innovations
Some of the latest popular menu descriptors are sending a message loud and clear. With terms like buff bowls, packed and powerful, and breakfast power sandwich finding their way to more menus nationwide, it seems protein has become a power food that consumers desire, whether they are following the...
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.
Colorado fast casual brand serves wine and cheese in QSR environment.
After a globe-trotting career as a professional cyclist, Will Frischkorn retired in late 2009, soon after tackling another endurance and will-testing adventure.In August 2011, Frischkorn and his wife, Coral, launched Cured, a Boulder, Colorado–based specialty market peddling cheese, wine, and
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 chains add new workers with jobs to prep for holiday business rush.
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 level
QSR brands roll out new healthy menu items like nutritious salads.
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
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.