Mike Shumsky
Industry News
CiCi’s Pizza recently unveiled a host of new strategies and tools for 2012 that it hopes will revamp the “Build the Brand” initiative, the 10-year plan CiCi’s implemented that will add 500 new restaurants by 2020. These tools include a new advertising campaign, a redesigned website, new site models...
Asian foods are no longer foreign to American customers.
Menu Innovations
There’s not much that Americans find foreign about Asian food these days. Chinese dishes are as popular as any other ethnic food served at U.S. restaurants, while Japanese and Thai menu items have become commonplace across the country. And cuisine from other Asian nations is increasingly finding...
Industry News
A Chick-fil-A restaurant in Fort Worth, Texas, is the company’s first to receive the U.S Green Building Council’s Leadership in Energy and Environmental Design (LEED) certification, having earned LEED Gold this week. Michael Garrison, senior director of environmental stewardship for Chick-fil-A,...
Industry News
Frank and Sarah Spanopolous, owners of the Culver’s restaurant at 240 Federal Drive in Corydon, Indiana, are the recipients of the 2012 GM Culver Award. The award, named after Culver’s late co-founder George Culver, is the highest honor in the organization. It recognizes individuals who have...
Industry News
California Tortilla announced it is opening a sister concept that it will use primarily for research and development purposes. The new concept, Burrito Elito, will debut in two airport locations, one each in Boston Logan and Philadelphia airports. Franchisees Patricia Reilly and Dan Koch, who own...
Industry News
For nearly 20 years, Texans have flocked to Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen for an authentic Italian meal and New York-style pizza. On the heels of the restaurant’s recent addition of gluten-free pizza to the menu, consumers will soon be able to find Chef Anthony...
Arby's offers a fried fish sandwich across the country during the Lent season.
Web Exclusive
Lent is a boon for business at seafood restaurants as Catholic customers look for nonmeat options for Friday dining. But for quick-service restaurants with core menu items that are primarily red meats, Lent can be a challenge. Some quick serves, however, are starting to see the season—between...
Industry News
Everyone loves a good secret, especially when it’s fresh. To celebrate the freshness of its world-famous chicken, Kentucky Fried Chicken is letting its social media fans in on more secrets than the 11 herbs and spices that make up its famed Original Recipe. KFC will give away hundreds of gift...
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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
Top chefs open new fast casual restaurants to reach mass consumer audience.
One of the most dynamic culinary changes in restaurant history may be wafting just under our collective noses: Chefs—real, honest-to-goodness chefs—are taking over fast-casual kitchens.Thought it was just a novelty?
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.
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 finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.
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.