J.P. Licks founder Vince Petryk isn't ready to let go of the fun in business.
Human Resources
Since founding J.P. Licks, a chain of 10 Boston-area ice cream shops, in 1981, Vince Petryk has tried not to think about the day when he’ll leave the business. “It’s almost like your last will and testament,” Petryk says. “I can’t imagine I’ll be glad to walk away when the day comes, which is why I...
Sbarro's emerged from Chapter 11 bankruptcy early this year.
Growth
The term bankruptcy tends to elicit doom-and-gloom thoughts from business owners. But experts say bankruptcy doesn’t have to be a bad thing. In fact, by filing for bankruptcy, operators can shed the weight of their debts and get back on the course toward success. Just ask Sbarro. The leading...
Eric Justice has used high oleic soybean oil at Pei Wei.
Consumer Trends
Quick-serve businesses are facing thin margins and a growing need to offer healthier fare. A new oil product in development could help them tackle both issues head-on. High oleic soybean oil is unhydrogenated, zero-trans-fat oil that is being developed by scientists through soy breeding. It is...
Even kids want to know where their food comes from.
Story
Another salvo has been fired in the constant discussion about where quick-service food comes from: the admission of “pink slime.” About the same time this unusual food product was revealed, the company who used it created an advertising campaign talking about where its food comes from. Coincidence...
Outside Insights
Brand licensing can be many things to many people. Consumers, marketers, food manufacturers, brands, celebrity chefs, and retailers are increasingly embracing licensed products in their homes, businesses, and marketing plans and on their store shelves. One category that may reap the biggest benefit...
Read Full Story // read more about: Nancy Bailey
Outside Insights
The secret is out: there’s a problem with daily deals. Groupon, LivingSocial, (the late) BuyWithMe, and the rest forgot a big lesson from Sales Promotion 101 when they debuted the daily-deal model: discounts should, in the long run, generate a profit for the business. It’s the loyal customers, not...
Read Full Story // read more about: Seth Priebatsch
Ethnic foods are becoming mainstream, but require careful marketing efforts.
Denise Lee Yohn: QSR's Marketing Guru
Q: My company is planning to launch an Indian quick serve. This may be a challenge as there is no big Indian quick-serve chain in the U.S. What do you think should be the marketing strategy for the launch? —Omesh Sehgal, Project Manager, Deep Foods Inc. A: Congratulations on branching out, Omesh!...
Industry News
LivingSocial today announced the national launch of Takeout & Delivery, a virtual restaurant row to help eager eaters across the country order food for pickup or delivery from thousands of local restaurants, quickly, effortlessly, and at a value. Takeout & Delivery provides the company’s...
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
High quality fast casual chains attract investor money to spur restaurant growth.
If a recent spate of large-scale investments is any indication, the new crop of Fast Casual 2.0 restaurants—with their chef-driven menus and next-level ingredients—is piquing the interests of private equity firms.
Top QSR chains develop new bowl food menu items to appeal to customers.
As vessels intended for eating go, it’s tough to top the versatility and comfort quotient of the tried and true bowl.While a plate behaves more like a canvas begging for some sort of formal presentation, a bowl is all about function, familiarity, and feel.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.