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...
New York City QSR fast casual brand develops innovative new salad menu item.
Menu Innovations
“Cardini is the one who created the original Caesar salad. So my thought was, how can I create a Caesar salad, which is loaded with saturated fat and the like, and make it healthy for The Little Beet? What I did was take chickpeas and I puréed them in a blender with roasted garlic and olive oil,...
Industry News
Marketing consultant and QSR columnist Denise Lee Yohn says that when it comes down to the nuts and bolts, brands are about what companies do and how they do it. In Yohn’s new e-book, Extraordinary Experiences: What Great Retail and Restaurant Brands Do, she considers different companies that...
Top QSR executives encourage healthy active lifestyles to best represent nutrition positions.
Executive Insights
In 2015, any company that wants a healthy bottom line has to think about healthy menu offerings. “Consumers’ definitions of health will continue to evolve, and descriptors like ‘fresh,’ ‘local,’ and ‘sustainable’ will lose their elitist associations and be insisted upon by all consumers, not just...
QSR salad innovation puts attention on new field greens and lettuce varieties.
Menu Innovations
It’s not easy being greens. Even though leafy vegetables—lettuces, spinach, cabbage, and more—are generally the soul of salads served in most American restaurants, the greens are often overshadowed by other ingredients—notably toppings and dressings—that serve to entice consumers. After all, salads...
QSR brands improve customer service hospitality skills to attract new guests.
Human Resources
Although the limited-service industry was built on the pillars of convenience and speed, the human factor is what sets brands apart. The front line of general managers, cashiers, and servers is where the customer’s experience begins and ends, and operators say that it can mean the difference...
QSR fast casual leader Chipotle to raise awareness of additives this Halloween.
Web Exclusive
This Halloween, Chipotle Mexican Grill hopes to scare up sales and raise public awareness for unnecessary food additives at the same time. Chipotle’s 2015 Boorito fundraiser, an annual Halloween tradition and Chipotle’s most popular, offers a discounted, $3 burrito item to customers who come into...
Industry News
Hoverboards might not be gliding down the streets, but “Back to the Future Day” has helped at least one quick serve float a special promotion. On October 21, all six Chicago locations of Toppers are selling large pizzas for $10.21 to recognize the auspicious date (10/21/15) to which Marty McFly and...
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.
Chicago fast casual chain offers healthy versions of fast food classics.
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Startup fast casual and QSR chains find finance help through nontraditional funders.
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.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.