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 chains finance global growth through new business funding.
Finance
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion. Expenses for site visits and long-distance communications were part of the package, but Corey Winograd, CEO of the North Palm Beach, Florida–based brand, says the costs were about...
Industry News
McDonald’s is betting on a continued winning streak with the return of Cutie brand clementines to both its Happy Meals and a la carte menu. Last week the fast-food leader brought back the seasonal fruit, which will be available nationwide through early May. This reintroduction comes just a few...
Industry News
While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles. This information gap raises an unsettling question for all operators: How much supply chain transparency is truly available in the...
Industry News
When it comes to building up a restaurant chain, companies generally fall into one of two camps: growth by franchising or growth through corporate stores. Like political parties, these affiliations are chosen based on core values and more often than not, they are mutually exclusive. That’s not the...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brand Corner Bakery one of original fast casual leaders in growing restaurant industry.
Any brand with its sights set on growth has a solid plan for that growth in place—often an aggressive one, at that.
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
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.
Top QSR chains finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.