Restaurant operators must always keep careful track of their food's origin.
Food Safety
Recent national news about stolen meat making its way into restaurants causes most quick-service operators to shake their heads. It’s hard to believe that operators would take such risks with the safety of their customers and their own business hanging in the balance. But misguided trust in...
The quick-serve industry has taken its share of blows from media and government alike as they suggest fast food is contributing to the nation’s obesity epidemic. And while the industry has risen to the challenge of offering lower-calorie, lower-sodium, and all-around healthier menu offerings, some...
In a big brand change, Pizza Hut added salads and pastas.
Wendy’s tries to become a kids’ place. Pizza Hut adds salad and pasta. Everybody changes their look, and now Burger King hangs up the High King. Why do we make these kind of sweeping changes in our brands? Well, sure, we do it to increase our market share by causing more visits from existing...
Sustainable packaging options are an important tool for eco friendly restaurants
In today’s eco-conscious world, sustainability is no longer a “nice to have”; it is a “must-have” for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success of their companies, according to “...
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Industry News
A new campaign from Pei Wei Asian Diner that tied together elements of social media, mobile, and e-mail marketing helped the concept’s new Caramel Chicken entrée become one of its most popular dishes. The various marketing elements directed customers to Pei Wei’s e-mail subscription list by...
Industry News
It began in 2005 with Cookie Monster admitting cookies are only a “sometimes food,” and now McDonald’s is taking the reigns in teaching children why nutrition is important. The burger giant announced plans in July to overhaul its Happy Meal with a reduced fry serving and automatic apple slices,...
Industry News
Restaurant and retail openings are a dime a dozen in New York City, but a new market in Brooklyn is garnering special attention for its innovative concept. Twenty-two new businesses, including nine quick-service restaurants, opened shop over the summer in a collection of recycled shipping...
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McDonald's hopes its new TV channel will keep customers in stores longer.
Web Exclusive
After two years of testing in Los Angeles, San Diego, and Las Vegas, McDonald’s will launch its own in-store television network in 645 California stores later this year. The McDonald’s Channel is expected to reach nearly 20 million people each month and integrate online and social-networking...
QSR brands look for money lenders to finance their business expansion.
Let’s talk money.First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S.
Top QSR chains add new workers with jobs to prep for holiday business rush.
Those in the world of customer service know all too well the stress that the holiday season brings: long lines of customers, clogged parking lots, and sometimes hangry (hungry and angry) shoppers.To accommodate the huge jump in traffic, businesses across America start hiring and training large level
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.
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
QSR chains market to Millennial customers by selling restaurant story.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.