Industry News
London-based YO!Sushi signed its first U.S. franchisee in 2011 and the company is piggybacking on that success for 2012. YO!Sushi will open its first two American locations this year in Washington, D.C. with leases signed for at least one additional location. The company also plans to sign two to...
Papa Murphy's heart shaped pizza appeals to families looking for value.
Web Exclusive
While most people may associate Valentine’s Day with upscale restaurants and fine wines, dozens of quick-serve promotions, ranging from heart-shaped doughnuts to couples’ specials, are giving operators hope that they won’t be stood up this February 14. By targeting families and social gatherings,...
Industry News
Limited-service restaurant sales are expected to grow 3.1 percent to $174 billion in 2012, according to the National Restaurant Association’s (NRA) annual Restaurant Industry Forecast. The NRA announced Forecast results in a webinar today. Hudson Riehle, senior vice president of the NRA’s Research...
Read Full Story // read more about: Growth
Brands like KFC and McDonald's have successfully grown around the world.
Growth
QSR has been reporting on the largest companies in the quick-service segment for nearly 15 years. For many of those years (now more than a decade), we’ve also delivered a top-level ranking called the QSR 50 each August. The QSR 50 is a ranking of the most successful quick-service and fast-casual...
Industry News
Popeyes Louisiana Kitchen brings back Wicked Chicken with a twist this February with all new Garlic Pepper Wicked Chicken. For a limited time, consumers can experience the flavor spin of Garlic Pepper Wicked Chicken with Cajun fries, a buttermilk biscuit, Garlic Pepper Parmesan Dipping Sauce, and a...
Industry News
Wendy's president and CEO Emil J. Brolick unveiled in the company’s fourth-quarter earnings call yesterday a new recipe to "take the brand where we need it to be,” and said reviving the iconic brand will require competing with upstart fast-casual brands. While Wendy’s North American company-...
Read Full Story // read more about: Burgers, Fast Casual, Wendy's
Industry News
James Greco has been named president and CEO of Sbarro, effective immediately.  Greco was the former CEO of Bruegger’s Enterprises and is credited by industry experts with the strong performance and growth of the 28-year-old national bagel bakery chain.  Nicky McGrane, who has been serving as...
Asian foods are rich with umami, which has been described as a fifth taste.
Marc Halperin: Resident F&B Expert
What are you craving, exactly, when you yearn for a heaping mound of pad thai noodles, or a plate of kung pao chicken, or a bowl of miso soup? On one very obvious level, it’s undoubtedly the taste. In the former two examples, the blend of sweet, savory, and spicy flavors offers a pleasing...
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.