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...
By advertising to the local community, small businesses can spark growth.
Denise Lee Yohn: QSR's Marketing Guru
Q: Are there any low-cost methods of diverting eyes and mouths to our restaurant on an extremely local basis? — Franklin Grimes, two-unit Ocho Mexican Grill, Los Angeles A: Local-store marketing is definitely the way to go for Ocho Mexican Grill, Franklin. Mass media advertising can be expensive,...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
West Coast QSR chain Millennial franchisee uses social media skills to build business.
After graduating with a degree in communications from California State University, Fullerton, in 2011, Sandy Elliott was unsure of where her degree would take her; she chose the major knowing that it would be transferable in any industry.
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.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
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.