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...
Alternative proteins, like hummus, are popping up on more menus.
Marc Halperin: Resident F&B Expert
While my esteemed QSR colleagues turn their attentions this month to more traditional proteins, I thought I’d venture off the beaten path a bit to talk about some alternatives that are gaining traction with chefs and consumers. Our Western tendency to think of protein in terms of animals with fur,...
Mike Lassiter plays an important role in Rising Roll Gourmet's CSR efforts.
Charitable Giving
In today’s business environment, corporate social responsibility (CSR) receives a lot of lip service from media and public relations. But experts say a CEO who steps up his company’s CSR efforts will find that his organization receives more than just media accolades. In fact, chief executives could...
David Martinez treats customers like family at his Russo's units.
Denise Lee Yohn: QSR's Marketing Guru
Before he became a Russo’s Coal-Fired Italian Kitchen franchisee, David Martinez ran a bookstore, a gym, and a Ben & Jerry’s shop. Today, after more than three years of running his two Texas-based Russo’s units, Martinez says there’s one thing he learned at his former businesses that helps him...
Choosing the right marketing agency can help you take the next growth step.
Denise Lee Yohn: QSR's Marketing Guru
Q: We’d like to get started with a marketing and PR firm. What suggestions do you have for hiring the right fit? —Robb McKerrow, vice president of store and brand development for five-unit, Atlanta-based Chepe’s Mexican Grill A: How exciting, Robb! Your company’s decision to engage outside...
The McDonald's Channel will entertain restaurant guests with custom content.
Late last year, McDonald’s announced that it would launch in 645 California stores its own TV channel that broadcasts news, sports, and local-interest stories. The move resonated loudly across the industry, signaling that food alone might not be the future of quick-serve dining rooms. Rather,...
Operators can build a strong relationship with customers by always saying yes.
Just so you know I read something other than comic books and cereal boxes, I was reading some heavy philosophy and business books the other day. That proverbial light bulb went on, I got to thinking about some service experiences I recently encountered, and a column was born. I don’t know who...
Umami Burger is known for its small burgers branded with the company's logo.
Emerging Concepts
Umami Burger has been causing a stir in Southern California since its inception in 2009 because its burgers are made from freshly ground beef, soft buns, and something extra: umami, or “the fifth taste.” In fact, just a little more than a year after the concept was launched, GQ named it Burger of...
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
Top fast casual chains offer lessons to startup premium restaurant brands like Num Pang.
I don’t make it to the movies much anymore.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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.