Southern fast casual chain executive talks influencing upscale restaurant industry.
Start to Finish: What Inspires Execs
As an out-of-work college student, I got into this industry purely by accident. My father, who was a dentist at the time, had the desire to open a restaurant and told me I was going to be part of the business. Having no restaurant experience, we opened our first deli concept, called Checquers, in...
QSR packaging products add sustainability and creativity to new functional design.
Innovative. Customizable. Compostable. These were three of the trends that Lynn Dyer, president of the Foodservice Packaging Institute (FPI), expected to see from the QSR/FPI Foodservice Packaging Awards, which will be presented at FPI’s fall meeting in St. Louis. Historically overlooked in favor...
West Coast QSR chain Millennial franchisee uses social media skills to build business.
After graduating with a degree in communications from California State University, Fullerton, in 2011, Sandy Elliott was unsure of where her degree would take her; she chose the major knowing that it would be transferable in any industry. Elliott ultimately decided to pursue a childhood dream of...
Growing QSR brands change names to grab customer attention and have fresh image.
Web Exclusive
Nothing was wrong with the name Qdoba Mexican Grill. But something wasn’t right with it. It just wasn’t, well, special. “Mexican Grill has become a moniker many brands are using, but it doesn’t have much meaning with consumers,” says David Craven, vice president of brand marketing at Qdoba. The...
Industry News
As Washington, D.C.­­–based Taylor Gourmet approached its seventh anniversary, founder and co-owner Casey Patten knew he wanted to do something special for the customers, but he also had a desire to take it to the next level. “We were thinking: What can we do that is actually better than just...
Industry News
On Wednesday, November 11 federal offices and many private businesses will close to honor Veterans Day. While the retail world will go about business as usual, several restaurant chains will offer special promotions targeting active-duty military, their families, and veterans across the armed...
Industry News
The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs—members of the American Culinary Federation (ACF)—to find which foods, beverages and culinary themes...
More than 2 million Americans have served in the wars in Iraq and Afghanistan, and as they return home, restaurant brands are realizing that this new generation of military veterans may make ideal franchisees. These partnerships are increasingly benefitting veterans looking for post-service...
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 sandwich brand Firehouse Subs employs artist to work on store murals.
When they decided to enter the restaurant game, former firefighters Robin and Chris Sorensen knew they wanted to honor their firefighting brethren.
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
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
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.
Top QSR chains leverage big data numbers for restaurant business success.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me