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...
New York health food fast casual serves fresh ingredients in modern environment.
Emerging Concepts
Billed as a “farm-to-counter” concept, Dig Inn leaves the last few steps of the “farm-to-table” journey up to the customer in order to make local, seasonal food more affordable. Founder Adam Eskin says Dig Inn is committed to sourcing naturally raised meats and local seasonal produce, as well as...
Consumer Trends
The growth of catering has seen numerous limited-service restaurants expand their operations to capitalize on the incremental revenue, and an increasing slice is coming from the corporate business world. But while catering to corporate customers gives operators a major business opportunity, it...
Popular QSR chains could turn to flat bread to innovate pizza menu.
Web Exclusive
We’re in the roaring ‘20s of flavor-blasted, stuffed crust extravagance within the pizza segment, but economic indicators show that it may be time to start rethinking this extreme approach to pizza before consumers get burned out. While industry analysts agree that fast-casual pizza presents...
QSR brands find equity finance partners to fund future growth.
Quick-service operators looking for external financial support often find an attractive option in private equity firms.
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 pizza brands improve business to better compete with major fast food chains.
New York–style, Neapolitan, New Haven, red, white, deep-dish, pan, flatbread. Any way you slice it, Americans love their pizza—to the tune of nearly $37 billion in annual sales, according to Technomic.
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 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.