The premier culinary school in America is training chefs to change the whole restaurant industry.
Special Report
Tim Ryan has been president of the Culinary Institute of America (CIA) since 2001. He’s got the typical degrees that go with being a college president—EdD, MBA—but he’s also a CIA grad (class of ’77) and boasts an impressive culinary résumé that includes a turn as executive chef at La Normande in...
Start to Finish: What Inspires Execs
It seems almost impossible to think about, but my quick-serve career started back when the McDonald’s in my town didn’t even have a drive-thru window. Taking a job as a cashier while I was in high school, I quickly gained more responsibilities and duties. My sister and I worked together most nights...
Mega successful quick service brand Chipotle thrives on sustainable and socially responsible operation.
Fast Casual
When classically trained chef Steve Ells opened his first Chipotle in Denver in 1993, he probably wouldn’t have believed that the brand was set up for such enormous success. After all, he was executing a high level of fast food that was nearly unheard of, had modest financing to get his business...
Quick service brands manage food waste as sustainable and cost saving measure.
For the first time ever last year, food waste reduction made it onto the National Restaurant Association’s (NRA) “What’s Hot” list, landing at No. 9. The topic’s rise in popularity could be due to the fact that food prices have been increasing, going up more than 5 percent in 2014 alone, according...
Quick service operators deliver menu items through partner programs.
Web Exclusive
Delivery has suddenly become trendy. Once the specialty of pizza parlors and sandwich shops, the idea of transporting food to consumers’ front doors and workplaces is being embraced or tested by a range of quick-service and fast-casual restaurants. In the past year, chains as diverse as Panera...
Industry News
Last week when Matthew Corrin wrote an open letter to newly minted McDonalds CEO Steve Easterbrook, he wasn’t looking for a media blitz. Rather Corrin, who is the founder and CEO of Toronto­–based Freshii, says he genuinely wanted—and still wants—the fast-food giant to consider his proposal. In the...
Quick service owners and franchisees need to negotiate who owns historical data.
Outside Insights
Are you shopping for new restaurant performance management solutions? Whatever your reasons or your needs are, before you start shopping, you will want to give some thought to who owns your historical data. It may not be you—and that can significantly impact your business. These days, good...
New York City based quick service concept offers Maine lobster influence in fast casual setting.
Emerging Concepts
A craving for Maine lobster rolls used to mean choosing between a high-end fine-dining restaurant and a roadside shack. But thanks to Luke Holden, a fast-casual option is now available in several East Coast markets. Holden has opened outlets of his lobster roll concept, Luke’s Lobster, in New York...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
The quick service restaurant Lion's Choice will expand under new owners.
When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St.
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
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 compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks