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Steak ‘n Shake opened its first New York City restaurant on January 12, and the chain used the opportunity to debut its new Steak ‘n Shake Signature counter-service prototype. The new design is a leaner outfit that does away with the all-night schedule, some menu items, and table service. Customers...
Industry News
Hala Moddelmog, President of Arby’s Restaurant Group, Inc., has announced that George Condos will serve as the Chief Operating Officer for the Arby’s brand. Condos joins the company with more than 30 years of restaurant experience, primarily with Dunkin Brands, where he held the position of Vice...
Cities like Orlando help quick serve concepts like Burger 21 find big growth.
In October, upstart fast-casual burger concept Burger 21 launched its franchise program. Rather than pursuing partners to build the brand across the national landscape, Front Burner Brands, the Tampa-based parent company of Burger 21 and the popular Melting Pot restaurants, identified its first...
Sonic will highlight its five daypart opportunities, like its dessert offerings.
Industry News
Clifford Hudson, CEO of Sonic, said during the firm's investor meeting on January 4 that the company will roll out a new marketing campaign in the spring highlighting the concept’s five daypart opportunities. Hudson said the company is improving its creative strategy "to create a better alignment,...
American Grilled Cheese Kitchen workers already receive more than minimum wage.
Web Exclusive
Escalating food costs and only modest traffic gains aren’t the only things Rob Grendow is concerned about these days with his five Ohio-based Danny Boy’s Pizza outlets. Ohio’s latest minimum-wage hike is also putting pressure on the operation. “It might be only 30 cents,” Grendow says of the shift...
Industry News
Caribou Coffee announced that all coffees and espresso are now sourced from Rainforest Alliance Certified farms, making it the first major U.S. coffeehouse to reach this sustainable achievement. Rainforest Alliance Certified farms meet the comprehensive standards of the Sustainable Agricultural...
Industry News
After a season of sweet treats, savory snacks, and hearty comfort foods, it can be a challenge switching to less-indulgent, healthier options in the New Year. To help guests put the flavor back in healthy living, Corner Bakery Cafe introduced a Facebook program inviting fans to kick off the New...
Alternative protein options are being used on fast food burgers.
Menu Innovations
As Americans’ hunger for burgers and chicken continues to grow, restaurant operators are tweaking their menus to meet consumers’ demands for new meats and higher quality. An increasing number of limited-service restaurants have added better and more “natural” meat to their repertoires. At the same...
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
When a restaurant operator needs funding, a Small Business Administration (SBA) loan may be a viable option. But while borrowing is easier today than it was five years ago, entrepreneurs should still be ready to clear some hurdles before submitting a loan application.
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.
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.
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
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.