Lance Vaught, director of operations for Penn Station and franchisee John Dorger
Outside Insights
With more than 574,000 restaurants in the country, there are enough restaurant franchise opportunities to make your head spin. Almost 50 percent of these restaurants are brand concepts, not independently owned. It is important that prospective franchise buyers are well equipped with the knowledge...
Shoppers are spending more money this holiday season, including at restaurants.
Web Exclusive
A new report shows that consumer spending in the food and beverage space got off to a good start this holiday season. Dollar volume spent in the industry on Black Friday, the unofficial launch of the season, grew 11.7 percent over last year, according to First Data, an electronic commerce and...
Industry News
The National Restaurant Association’sRestaurant Performance Index (RPI)—a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry—stood at 100.0 in October, essentially unchanged from September’s level of 100.1. October’s steady RPI level was the result of...
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Industry News
It’s a fry for all at Burger King restaurants nationwide. Burger King Corp. announced it is delivering a new golden, crispy fry. The new fries at Burger King offer restaurant guests a high-quality, perfectly balanced product. A thicker cut of potato gives each bite more fluffy potato flavor on the...
Industry News
With the holidays quickly approaching, the National Restaurant Association is encouraging its members to get involved in community outreach opportunities now and throughout the rest of the year. In the most recent episode of the “Big Picture Management” podcast, which is created in partnership by...
Web Exclusive
Google announced the launch of its Google+ Pages earlier this month as an opportunity for brands to get involved with the search giant’s new social network.  And while a recent study shows that a majority of the world’s top 100 brands have already launched a Google+ Page, many are still trying to...
Industry News
Yum! Brands Inc. announced it has reorganized its Yum! Restaurants International division (YRI) to continue to drive aggressive international expansion and build strong brands globally. The company also announced that Micky Pant was promoted to chief executive officer of YRI, replacing Graham Allan...
Many tea flavors and varieties give operators a new beverage platform.
Menu Innovations
For most American restaurants, tea had become something of an afterthought among nonalcoholic beverages. Sure, tea is the world’s No. 2 beverage, second only to water. But as quick-service and fast-casual eateries focused on the expanding number of carbonated drinks and growing interest in coffee...
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 change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.
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 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 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.
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.