Industry News
The Beer Institute today released new data that show that value of beer sales in restaurants rose more than 9 percent in 2011 totaling about $23.6 billion in sales. With restaurants responsible for nearly 24 percent of total beer sales in 2011, they represented the largest share of the on-premise...
Industry News
As one of America’s most passionate and recognized athletes for his work on and off the field, NFL star Troy Polamalu signed on today to act as a business advisor and lifestyle advocate of LYFE Kitchen in Palo Alto, as well as a member of its Wellness and Health Panel. Polamalu visited LYFE Kitchen...
Read Full Story // read more about: LYFE Kitchen, Nutrition
Jean Champagne is guiding Dairy Queen's international growth.
Executive Insights
International Dairy Queen Inc.’s chief operating officer, Jean Champagne, understands his franchisees’ point of view. He comes from a large extended family of franchisees. The COO’s Canadian parents ran a store in Niagara Falls, Ontario, for 18 years. His brother owned one in Welland, Ontario, for...
Fuzzy's Taco Shop succeeds with tacos and alcohol in a pub environment.
Emerging Concepts
Not all of Fuzzy’s Taco Shop locations are near college campuses, but that’s how the chain got its start, and college towns are still a preferred destination for the purveyor of Baja Tacos and Jumbo Burritos. “We offer generous portions at a fair price,” says Paul Rickels, vice president of...
Read Full Story // read more about: Growth, Judy Kneiszel
Carmine Giardini has faced several risks with his CG Burgers concept.
Executive Insights
Chief executives have big decisions to make and risks to consider. But in the quick-serve industry, where trends are constantly evolving and one misstep can impact an entire chain—like when McDonald’s decided to spend hundreds of millions to advertise its doomed Arch Deluxe sandwich—taking risks is...
By advertising to the local community, small businesses can spark growth.
Denise Lee Yohn: QSR's Marketing Guru
Q: Are there any low-cost methods of diverting eyes and mouths to our restaurant on an extremely local basis? — Franklin Grimes, two-unit Ocho Mexican Grill, Los Angeles A: Local-store marketing is definitely the way to go for Ocho Mexican Grill, Franklin. Mass media advertising can be expensive,...
San Francisco International airport features several local food concepts.
Competition
Airports across the U.S. are adding a more local feel to their concourses in an attempt to offer travelers a better sense of what that city has to offer. National fast food brands should take note. As airports strive for more of a local feel, limited-service companies that are pushing...
Millennials are increasingly interested in ethnic food options.
Marc Halperin: Resident F&B Expert
Overgeneralizing about generations has become a great American pastime. Baby Boomers? They’re typically depicted as children of privilege, post-war babies whose sheer numbers have ensured an outsized cultural influence. They tuned in, turned on, dropped out, bounced back, sold out, settled down,...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
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.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Chicago fast casual chain offers healthy versions of fast food classics.
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Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Startup fast casual and QSR chains find finance help through nontraditional funders.
Eager to launch his new restaurant concept Komotodo Sushi Burrito and having already experienced one failed Kickstarter campaign, Alonzo Martinez designed a new strategy and went at it again.