Industry News
Pizza Inn is rolling out a new fast-casual concept, Pie Five Pizza Co., to appeal to an upscale, urban demographic by creating fresh, made-to-order pies in less than five minutes. Company executives are hoping that Pie Five, which debuted in Fort Worth, Texas, in June and joins Pizza Inn Express as...
Read Full Story // read more about: Growth, Pizza, Pizza Inn
Industry News
With the better-burger category taking off in the U.S., and with its place solidified as one of the top players in the category, Smashburger announced its first deals for international units. Development agreements were signed that will take the Denver-based chain to Saudi Arabia, Bahrain, and...
Read Full Story // read more about: Burgers, Growth, Smashburger
Its Happy Meal helped McDonald's perform well in the Zagat survey.
Web Exclusive
With the 63rd annual Emmys slated for Sunday, it seems appropriate that the quick-serve industry also celebrate its top awards—from Zagat.   This year’s results of the National Fast Food Restaurant Survey showed that several quick-serve categories are becoming increasingly competitive and that...
Industry News
Though it still has not committed to entering the mega market that is California, Dunkin’ Donuts announced that it is rebuffing its Westward march by opening several new markets for franchising. The new markets include Denver and Colorado Springs, Colorado; Houston and Waco, Texas; Lincoln and...
Fast food brands are rooted in history, celebrate big anniversaries this year.
Denise Lee Yohn: QSR's Marketing Guru
*/ 20 Years Jake’s Wayback Burgers Old-Fashioned Done Right Jake’s may be the youngest brand on our anniversary list this year, but its mindset is decidedly old school. “We wanted to go back in time to where the burgers were just being introduced to the United States—back to the turn of the...
Most restaurant closures are independent operations.
Web Exclusive
In August, the NPD Group released its annual tally of U.S. restaurant closures, and the study proved a sobering reminder of the challenges independent restaurants face in any climate, let alone one sitting in recession-era shadows. The NPD Group reported that 9,450 restaurants closed during a 12-...
Marc Halperin: Resident F&B Expert
Fruits and vegetables constitute half of the USDA’s new, post-Pyramid “MyPlate” dietary diagram. That means the agency recommends Americans get somewhere in the neighborhood of 50 percent of their daily calories from the stuff. If steamed cauliflower tasted like seasoned curly fries and blanched...
Industry News
A new company helmed by sons of prominent foodservice leaders plans to establish a national food-truck brand that it hopes to grow to hundreds of units across the country. Dallas-based Two Trucks LLC will launch its food-truck brand, The Butcher’s Son, in October with two Dallas trucks. Those...
QSR brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
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 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.
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.