Menu Innovations
“The sushi burrito concept is an evolution of the sushi roll. The American customer is looking for a nice-sized portion, but they’re gravitating toward the healthier route and the more economic route. “With the Slammin’ Salmon, it’s tataki-style salmon. It’s basically sushi grade, but we sear it on...
Industry News
The Windy City may be renowned for its deep-dish style pizza, but Chicago Franchise Systems is flattening the iconic pie with its new concept Doughocracy Pizza + Brews. The restaurant group behind two other limited-service restaurants—Nancy’s Pizza and Al’s Italian Beef—will open two franchise...
QSR restaurant owners develop new fusion food items to add adventure to menu.
Menu Innovations
There’s nothing new about fusion in food. Food historians say mixing ingredients and cooking styles of various cultures has been part of food’s evolution, from the ancient spice routes to the exchange of Old World cuisine with New World grains, fruit, and other crops. That continues today, as chefs...
Hawaii themed QSR restaurant owner shares tips on fusion menu development.
Menu Innovations
At Coconut’s Fish Café, the Hawaii-based fast casual dishing out island flavors and a renowned fish taco, fusing innovative—and often wholly different—ingredients together is the name of the game. Here, CEO and founder Michael Phillips talks about the fusion trend and how limited-service operators...
Industry News
Fresh off an infusion of venture capital in April, Cava Grill received $45 million in funding from equity investor Invus, existing partner Swan & Legend Ventures, and new partner Revolution Growth. The Washington, D.C.–based fast casual plans to use the influx to fuel its expansion of stores...
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Industry News
Last week, a group of consumer, health, and environmental groups released an antibiotic policy scorecard grading 25 of the largest limited-service brands. The only brands to "pass," according to the report, were Chipotle and Panera with As; Chick-fil-A with a B; and McDonald’s and Dunkin’ Donuts...
Legendary QSR restaurant leader Fred Deluca died after battle with leukemia
Web Exclusive
Fred DeLuca, the legendary founder of Subway and visionary for the franchise business model, died last Monday at the age of 67 after a battle with leukemia. DeLuca founded Subway when he was only 17 years old and built it into the biggest restaurant company in the world by number of locations....
QSR brands change price strategy to account for higher costs in restaurant industry.
Outside Insights
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news. Since 2014, many states and municipalities have announced hikes, and New York City has even targeted the fast-food industry for mandatory...
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.
Biggest quick service restaurant brands build unit counts and system wide sales.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe quick-service restaurant industry continues to evolve, and that’s no more evident than in the QSR 50.
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.
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.
QSR chain leader shares ideas on building business culture in restaurant industry.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.
QSR business leaders consider benefits of customers eating in compared with taking out.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out from the counter.But with the rise of fast-casual brands—which bank on a high-quality e