Executive Insights
When Sardar Biglari moved with his family to the U.S. in 1984, Steak ‘n Shake was already a verified favorite on the quick-serve scene. In fact, the tried-and-true Midwestern chain was celebrating its 50th anniversary the year Biglari immigrated to San Antonio from Iran. Today, 28 years later,...
Starbucks Blonde roast is available in three different blends.
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After 40 years of staking its reputation on dark and medium coffee roasts, Starbucks began offering a light roast on January 10. The Seattle-based coffee giant launched its new Blonde roast across the country in what some believe is a response to the growth of coffee competitors like McDonald’s and...
Mike Faers
Industry News
Former UK Head of Food at McDonalds, Mike Faers has launched a new management consultancy called Food Innovation Solutions (FIS) to help global food businesses deliver truly innovative new products. “Being so focused on managing costs in these difficult financial times can make it difficult to...
Industry News
Cold Stone Creamery will offer a limited time addition, Hot for Cookie, to their Hot Stone Warm and Delicious plated dessert line beginning January 18.   This delectable treat is made with a warm medley of a baked Chocolate Chip Cookie and rich Cookie Dough topped with French Vanilla Ice Cream,...
David Johnson is a partner with ACM Partners.
Industry News
  The economic recovery in the wake of the 2008-2009 recession has been lackluster, but for the quick-serve industry, things have been even worse. Pre-recession, through the early 00s, restaurant growth in the sector was brisk, as consumers, flush with high employment rates and increasingly...
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Industry News
San Antonio has been named one of America’s fattest cities by the American Obesity Association. And with twice the national incidence of diabetes, there’s plenty to be concerned about. But the city is starting to buck the trend, with some help from an unlikely hero: the quick-serve industry. Suzy...
Pollo Campero's menu is organized in a way that maximizes sales.
When the federal menu-labeling law goes into effect this year, restaurants with 20 or more locations will need to provide calorie counts on menus and menuboards. Experts say the calorie shuffle presents a good opportunity for restaurants to reevaluate their menu strategy and menuboard design, two...
Industry News
As the fro-yo category grows increasingly competitive and repetitive, many have attempted to lay claim to the healthy leader position, but no one comes close to Super Fro-Yo launched by TCBY less than a year ago.  Today, TCBY announces the next evolution of soft serve frozen yogurt, by being the...
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.
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
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
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
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.
QSR chains market to Millennial customers by selling restaurant story.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.