Top QSR franchisee in North Carolina shares ideas for connecting with community.
Franchising
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. Rigsby worked for KFC for 15 years and eventually advanced to the role of multiunit manager, experiencing plenty of success with the brand. After one of his supervisors at...
New York City fresh food chain plates veggie and tofu menu item.
Menu Innovations
“As cooler weather was approaching, we were looking for a comfort bowl that customers could feel good about eating. And anything as crazy sounding as ‘sofritas’ must be delicious. “We were exploring flavor combinations to expand upon our vegan menu items, and the Latin American flavors in the...
Top US chefs open new fast casual restaurant concepts to attract mass public.
Web Exclusive
Chefs have been flocking to the fast-casual category for the last five years, but 2016 might prove to be the biggest year so far for the chef revolution—at least, if January is to be believed. Already this month, four high-profile chefs have opened fast-casual concepts that they intend to build...
Outside Insights
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants. Big data has initially gotten a bit of a bum rap because few businesses—restaurants or otherwise—have been able to successfully harness their big data....
Industry News
A renowned New York City chef is getting in on the fast-casual game by spinning one of his fine-dining dishes into food-stall fare. Marc Forgione, chef and owner of Restaurant Marc Forgione in New York’s Tribeca neighborhood, opened Lobster Press in The Pennsy, a new food hall in Penn Station. The...
Industry News
Porano Pasta, the new Italian fast casual from James Beard–winning chef Gerard Craft (“Best Chef: Midwest” in 2015), opened today in St. Louis, Missouri. The new concept, Craft’s fifth restaurant under Niche Food Group and first with counter service, lets customers build their own bowls using a...
Industry News
Despite some lingering doubts around McDonald’s latest turnaround effort, the fast-food titan’s fourth quarter numbers indicate it is on the rise. Global comparable sales were up 5 percent in Q4 and 1.5 percent for 2015. In the U.S., fourth quarter comparable sales jumped 5.7 percent. Yesterday...
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Menu Innovations
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station. Today, quick-serve and fast-casual operators are rediscovering the potential of fresh vegetables, especially as local sourcing and fresh foods are more in demand...
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
QSR operators dish raw and uncooked foods to improve healthy eating.
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.It is unknown exactly how many Americans today completely eschew cooked foods and sti
Walt Disney World and Disneyland develop new premium menu items at QSR concepts.
Magic sort of loses its luster with age. Rarely does one find the right occasion to use the term magical as an adult—after a first date, perhaps, or to describe an experience at a concert or a vacation. There is one place, though, where—by design—the magic never seems to die.
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.
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.