Restaurant operators must plan for the worst with their supply chain.
Consumer Trends
In late August, Hurricane Irene was churning in the Atlantic Ocean. Having already pummeled Puerto Rico, the powerful storm turned toward the U.S. East Coast, threatening much of the Mid-Atlantic region and keeping meteorologists guessing as to where exactly it might make landfall. But Irene scared...
Industry News
Food New Media, publisher of QSR magazine, is proud to announce that its flagship publication was awarded a gold Eddie at FOLIO’s 2011 Eddie Awards for best full issue in the B-to-B, Food Service/Hotel category. The Eddie was awarded for QSR’s February 2011 issue, which was headlined by coverage of...
The Seattle’s Best Coffee Premium Brewer
Industry News
Seattle’s Best has already delivered its coffee to airplanes, AMC movie theaters, and major quick serves like Subway and Burger King. Now the Starbucks-owned coffee brand is conquering a new frontier: the corporate office. The company announced today that its volume in the office coffee marketplace...
David Goebel is CEO of Goodcents Deli Fresh Subs.
Web Exclusive
Formality is being phased out at a Kansas City, Missouri–based quick-serve chain. Customers will no longer have to use a courtesy title when addressing Mr. Goodcents. The 96-unit sandwich concept, with locations in nine states, is undergoing a rebranding, which includes changing its name from Mr....
Krispy Kreme in Dubai
Industry News
Many of today's biggest chains are finding opportunities outside the borders of the U.S.  If your company is a U.S.-based brand with locations in other countries, enter QSR's first-ever International QSR 50! The report, along with accompanying data & analysis, will be published in 2012. ...
McDonald's Flavor Battle
Industry News
Today McDonald's launched the 2012 McDonald’s Flavor Battle, a national DJ competitio,n celebrating the artistic mix-masters who spin their creative blend of music at dance clubs and parties across America. Music and big burger lovers can vote online daily for their favorite DJ, each representing...
Industry News
Hala Moddelmog, president of Arby’s Restaurant Group Inc., introduced members of the new ARG Holding Corporation Board of Directors to the Arby’s franchise community during its National Franchise Conference in Atlanta. The new board consists of five members and will be led by chairman Jon Luther. “...
Teresa Scanlan, Miss America 2011, and Wayne Kostroski.
Special Report
Wayne Kostroski uses an inspirational epigram to begin each chapter in his recently published memoir of his founding of the Taste of the NFL and its dynamo evolution. None so piercingly speaks to who he is than one by mystery writer Martha Grimes. In introducing Chapter 7 of Bring Out The Best,...
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
QSR brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
QSR brands compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.