Industry News
Guests will soon know the answer to the question “What’s in Your Box?” when San Francisco’s FK Restaurants & Hospitality debuts its Asian Box concept in Palo Alto, California, on Friday at 5 p.m.   Inspired by Asian street food carts, Asian Box will showcase traditional cooking methods and...
Industry News
Ethnic food preparation and consumption has been on the rise over the past several years and according to Mintel’s latest research, it will continue its growth. What’s most important to consumers when it comes to their favorite ethnic fare? Authenticity. Two-thirds of Mintel respondents who eat...
Executives open Coffee Bean & Tea Leaf at Hilton property.
Web Exclusive
Hilton Worldwide announced last week that it plans to open 500 new restaurants worldwide in the next three years, with a specific emphasis on quick serves. Up to a quarter of these restaurants will be within the company’s U.S. hotels. QSR spoke to Beth Scott, vice president of food and beverage...
Industry News
The Beer Institute today released new data that show that value of beer sales in restaurants rose more than 9 percent in 2011 totaling about $23.6 billion in sales. With restaurants responsible for nearly 24 percent of total beer sales in 2011, they represented the largest share of the on-premise...
Industry News
As one of America’s most passionate and recognized athletes for his work on and off the field, NFL star Troy Polamalu signed on today to act as a business advisor and lifestyle advocate of LYFE Kitchen in Palo Alto, as well as a member of its Wellness and Health Panel. Polamalu visited LYFE Kitchen...
Read Full Story // read more about: LYFE Kitchen, Nutrition
Jean Champagne is guiding Dairy Queen's international growth.
Executive Insights
International Dairy Queen Inc.’s chief operating officer, Jean Champagne, understands his franchisees’ point of view. He comes from a large extended family of franchisees. The COO’s Canadian parents ran a store in Niagara Falls, Ontario, for 18 years. His brother owned one in Welland, Ontario, for...
Fuzzy's Taco Shop succeeds with tacos and alcohol in a pub environment.
Emerging Concepts
Not all of Fuzzy’s Taco Shop locations are near college campuses, but that’s how the chain got its start, and college towns are still a preferred destination for the purveyor of Baja Tacos and Jumbo Burritos. “We offer generous portions at a fair price,” says Paul Rickels, vice president of...
Read Full Story // read more about: Growth, Judy Kneiszel
Carmine Giardini has faced several risks with his CG Burgers concept.
Executive Insights
Chief executives have big decisions to make and risks to consider. But in the quick-serve industry, where trends are constantly evolving and one misstep can impact an entire chain—like when McDonald’s decided to spend hundreds of millions to advertise its doomed Arch Deluxe sandwich—taking risks is...
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
Nonalcoholic cocktails could offer great beverage innovation for quick serves.
While attending the Research Chefs Association’s annual conference in San Antonio this past March, I wandered into the Esquire Tavern, a historic downtown institution with a cocktail menu capable of tempting even the most ardent teetotaler.Like hundreds of other hip restaurants and watering ho
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
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.