Making kids meal options healthier will take restaurant, customer compromise.
Story
Recently I was talking with Barry Klein, an old friend of mine who was one of the original advertising guys at McDonald’s. He is a marketing consultant now with a large interest in kids marketing. We were discussing the kids’ meal situation and the critics who claim these meals are responsible for...
Story
I consider myself a grizzled, old, cynical foodservice veteran. After two decades in the industry, growing up in one of the nation’s top food cities, and eating hundreds of items from dozens of concepts each year, it is very hard to impress me. For this reason, I have never written an entire column...
Jim Bloser successfully competes with Chipotle at his California Tortilla unit.
Denise Lee Yohn: QSR's Marketing Guru
Competition can be good for business, but when it comes to the quick-service industry, competition from major national brands can make life hard for smaller, lesser-known chains. Not so for California Tortilla franchisee Jim Bloser and his unit in Newark, Delaware, which he has run since 2006 near...
Industry News
According to a new report by Unilever Food Solutions, 80 percent of U.S. consumers who dine out are uneasy about the amount of food waste created by their favorite restaurants. “That's a profound figure and it shows the depth of how consumers are aware of sustainable living,” says Kara Phillips,...
Industry News
Being a flavor developer–internally known as a “Flavor Guru”–at Ben & Jerry’s isn’t just about proving that you can play with your food at the home base in Vermont. The team also must travel the world identifying the latest culinary trends, flavors, and ingredients. Tough job. The latest...
Industry News
Donatos Pizza, America’s original Edge to Edge pizza restaurant, is continuing its franchise expansion with the opening of its first store in Virginia.  The newest Donatos store, located in the Washington, D.C., suburb of Vienna, Virginia, will be the first of several Donatos scheduled to open in...
Industry News
While Mexican, Italian, Chinese, and other ethnic dining spots dot the U.S. map, restaurants serving the nation’s oldest cuisine, American Indian, remain hard to find. Ben Jacobs and Matthew Chandra want to change that. In December 2008, the college pals opened Tocabe: An American Indian Eatery to...
Read Full Story // read more about: Menu Innovations, Tocabe
Industry News
At 8 a.m. on Feb. 23, Krispy Kreme Doughnuts will launch its 75th birthday celebrations with the revealing of a Sweet Surprise for its fans, and the unveiling of the newly branded No. 2 Krispy Kreme Race Car at Krispy Kreme, 980 International Speedway Blvd., Daytona Beach, Florida, 32114. On Feb. 8...
Top QSR industry customer trend makers for the year include fresh vegetables.
We’ve gazed into our crystal ball, read the stars, and turned over our Magic 8 Ball a few times, all in an attempt to divine what trends will affect the limited-service restaurant industry in the coming year.OK, that’s not what happened.
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
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.
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.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
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.