Industry News
Boneless pork and barbecue-sauce-loving fans have reason to rejoice today. For the second time in as many years, the McRib sandwich has returned nationwide to participating McDonald's restaurants through November 14. The McRib—a boneless pork patty made from USDA-inspected quality boneless pork,...
New takes on comfort foods like pastas are drawing customers.
Menu Innovations
It’s the type of food that makes us think of home, mom’s cooking, and simpler times. To many, the tastes and smells evoke warmth, good memories, and inner peace. In short, comfort. Every nation and culture seems to have its own version of comfort food, from Mexican enchiladas to Chinese stir-fried...
Fresh To Order's Jesse Gideon, right, with founder Pierre Panos.
Industry News
Atlanta-based fast-casual concept Fresh To Order is aiming to increase loyalty while cutting back on labor and food costs with the launch of its SmartMenu kiosk technology. The SmartMenu, created by Usable Health, offers customers a kiosk where they can see detailed information about menu items,...
Industry News
Legendary southern soft drink Cheerwine is doubling its market size by partnering with Pepsi Beverages Company (PBC) to expand distribution in Florida, Atlanta and Memphis. The independent 94-year-old North Carolina company, still held and managed by the family of the founder, continues to build on...
Arizona based mother is campaigning for cleaner fast food play areas.
Web Exclusive
On a daily basis, Don Elam, a Chick-fil-A owner-operator in Chandler, Arizona, does something unusual: He makes sure the playground outside his restaurant is spic and span. “Every night we have a person that has a sanitize rag crawl through and wipe down everything,” Elam says. “Everything.” Elam,...
Industry News
Dunbar Armored Inc., has rolled out the company’s (and U.S. armored car industry’s) first hybrid-electric armored truck.  The new Freightliner Business Class M2 106 Hybrid truck, which is in service in California, and is the latest addition to Dunbar’s fleet of more than 1,400 vehicles. According...
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Industry News
Food News Media released its fourth podcast episode of “Big Picture Management.” The podcast series is a partnership between the National Restaurant Association and Food News Media, publishers of QSR and Restaurant Management. Listen now! Host Blair Chancey, editorial director of Food News Media,...
Auntie Anne's is a top food franchise largely because of its franchisee support.
Web Exclusive
According to a new report released by Franchise Business Review, Auntie Anne’s is No. 1 on the “Top 30 Food Franchises” list. One executive at Auntie Anne’s says an intense focus on supporting the people of the brand helps sustain strong satisfaction levels. “Our focus is on our people because we...
Quick service restaurants can learn potato tips from Trine University chef.
Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus?I think smashing or ripping and then flash frying is a hot trend right now.
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.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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 change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.
QSR pizza brands improve business to better compete with major fast food chains.
New York–style, Neapolitan, New Haven, red, white, deep-dish, pan, flatbread. Any way you slice it, Americans love their pizza—to the tune of nearly $37 billion in annual sales, according to Technomic.