Industry News
Carl’s Jr. and Hardee’s are known for their use of pop-culture icons in their advertising, so casting Kate Upton as their latest spokeswoman in the campaign for the Southwest Patty Melt was seen as a continuation of that strategy. However, Upton was signed and the ads filmed before the brands, or...
Denise Lee Yohn: QSR's Marketing Guru
William Bruce says franchisees can save money in everything they do. And throughout his career, Bruce has helped several quick-serve brands, including El Pollo Loco, Arby’s, and Paradise Bakery, do exactly that. Today, Bruce is COO of Abundant Brands, a developing agent and privately held...
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Yogurtland offers more than a dozen flavors at any given time.
Emerging Concepts
Yogurtland offers dozens of frozen yogurt flavors, such as citrus varieties like Blackberry Lemon Mint Tart, Blood Orange Tart, and Key Lime Bar Tart, to diners who can’t seem to get enough of the fro-yo craze. With 16 flavors and more than 30 toppings available at any given time, Yogurtland is “a...
David Novak has built Yum Brands into a global restaurant company.
Executive Insights
Quick-serve executives have a wide range of leadership strategies. While some believe that leading from behind the doors of their corner office is a suitable way to grow a business, others have found that the only path to success is leading by example and inspiring employees to be the best they can...
Water shortages pose a serious problem to the restaurant industry.
Special Report
See this topic come to life with Alexandra Cousteau at the Georgia Aquarium. Register for Dine America today! Take a drive through California’s Central Valley, and you’ll be driving through … well, not quite the breadbasket of the U.S., but more like its salad bowl. The area’s mild climate means...
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.
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...
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
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.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.