Lance Vaught, director of operations for Penn Station and franchisee John Dorger
Outside Insights
With more than 574,000 restaurants in the country, there are enough restaurant franchise opportunities to make your head spin. Almost 50 percent of these restaurants are brand concepts, not independently owned. It is important that prospective franchise buyers are well equipped with the knowledge...
Shoppers are spending more money this holiday season, including at restaurants.
Web Exclusive
A new report shows that consumer spending in the food and beverage space got off to a good start this holiday season. Dollar volume spent in the industry on Black Friday, the unofficial launch of the season, grew 11.7 percent over last year, according to First Data, an electronic commerce and...
Industry News
The National Restaurant Association’sRestaurant Performance Index (RPI)—a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry—stood at 100.0 in October, essentially unchanged from September’s level of 100.1. October’s steady RPI level was the result of...
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Industry News
It’s a fry for all at Burger King restaurants nationwide. Burger King Corp. announced it is delivering a new golden, crispy fry. The new fries at Burger King offer restaurant guests a high-quality, perfectly balanced product. A thicker cut of potato gives each bite more fluffy potato flavor on the...
Industry News
With the holidays quickly approaching, the National Restaurant Association is encouraging its members to get involved in community outreach opportunities now and throughout the rest of the year. In the most recent episode of the “Big Picture Management” podcast, which is created in partnership by...
Web Exclusive
Google announced the launch of its Google+ Pages earlier this month as an opportunity for brands to get involved with the search giant’s new social network.  And while a recent study shows that a majority of the world’s top 100 brands have already launched a Google+ Page, many are still trying to...
Industry News
Yum! Brands Inc. announced it has reorganized its Yum! Restaurants International division (YRI) to continue to drive aggressive international expansion and build strong brands globally. The company also announced that Micky Pant was promoted to chief executive officer of YRI, replacing Graham Allan...
Many tea flavors and varieties give operators a new beverage platform.
Menu Innovations
For most American restaurants, tea had become something of an afterthought among nonalcoholic beverages. Sure, tea is the world’s No. 2 beverage, second only to water. But as quick-service and fast-casual eateries focused on the expanding number of carbonated drinks and growing interest in coffee...
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
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
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.