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...
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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 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.
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
Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
As we put the finishing touches on 2015, a look back reveals a year full of major stories and trends throughout the limited-service restaurant industry.Although it is often difficult to pare a year’s worth of developments in culinary, financial, and operational categories, these 10 rise to the
Chicago fast casual chain offers healthy versions of fast food classics.
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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.
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.