Most restaurant closures are independent operations.
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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...
Executive Insights
It’s a rainy Monday morning in downtown Park Ridge, Illinois, a Rockwellesque suburb on Chicago’s northwestern edge. The overcast sky feels Seattle-like, a fitting day to observe the ebbs and flows of traffic at Starbucks. At one stand-alone Starbucks location, once home to a community bank,...
Subway's $5 footlong deal offered a value to customers during the recession.
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With the housing market still depressed, food prices on the rise, and unemployment hovering above 9 percent, some economists now fear that the nation is on the verge of entering a second round of recession, if it hasn’t already. While the prospect of a “double dip” into recession should have...
Amit Kleinberger is CEO of Menchie's, a frozen yogurt concept.
Executive Insights
 Quick-serve CEOs usually get the final say when their companies make big moves or decisions, but experts say executives must maintain strong personal networks to help guide those everyday decisions. Some of the goals of a strong C-level network are “to identify and recruit world-class talent, to...
Emerging Concepts
Health-conscious consumers can get an on-the-go fruit fix in myriad ways at the growing number of Emerald City Smoothie locations—from an Apple Andie to a Zesty Lemon and every fruit in between. Founded in Seattle in 1996, Emerald City Smoothie has locations in Washington, Oregon, Colorado,...
Read Full Story // read more about: Judy Kneiszel
Having opened his first Nestlé Toll House unit in 2007, Howard Taylor quickly became acquainted with the quick-serve industry and today owns and operates five units in Michigan. Taylor caught wind of the partnership between Nestlé Toll House and Häagen-Dazs in February, and explored the option of...
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.
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 pizza brands improve business to better compete with major fast food chains.
New York–style, Neapolitan, New Haven, red, white, deep-dish, pan, flatbread. Any way you slice it, Americans love their pizza—to the tune of nearly $37 billion in annual sales, according to Technomic.
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 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.