Industry News
As school starts back, the kids are finally out of the house. Unfortunately, this often means they—and their parents—are out of the restaurant too. The unscheduled spontaneity of summer is coming to an end, and with it, a lull in vacation splurges and midday family dining. As restaurants scramble...
QSR brands innovate with healthy and nutritious fats to improve menu.
Marc Halperin: Resident F&B Expert
Those of you old enough to remember the late 1980s will recall those dark days when “fat,” in virtually any form, was about the most reviled substance in America. It was worse than sugar. Worse than salt. Worse even than carbolic acid, quicksand, coal ash, or plutonium. Diet gurus, fitness buffs,...
Industry News
This article would start with “It’s that time of the year again,” but honestly, is it? Regardless of the fact that it is technically still summer, the heat has yet to stifle the outpouring of marketing campaigns for fall flavors, which seem to get increasingly elaborate every year. In the land of...
QSR brands fight new regulation to increase minimum wage for fast food restaurants.
Web Exclusive
The foodservice wage debate has been heating up this year as several states and cities implement minimum wage hikes and pressure increases to raise hourly wages to $15. Last month, the movement to increase minimum wages scored a victory in the state of New York—a victory that specifically singles...
Top chefs open new QSR concepts to expand restaurant business portfolio.
Menu Innovations
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago. Tom Colicchio’s ’wichcraft chain is 12 years old. What’s interesting about the latest crop of chefs to make the move into quick service, though, is their attitude...
QSR brands develop new menus with healthier protein options for diet crowd.
Menu Innovations
Some of the latest popular menu descriptors are sending a message loud and clear. With terms like buff bowls, packed and powerful, and breakfast power sandwich finding their way to more menus nationwide, it seems protein has become a power food that consumers desire, whether they are following the...
Celebrity TV chef shares how restaurants can use healthy oils and fats for food.
Menu Innovations
Food Network celebrity chef Emily Ellyn has appeared on “Cupcake Wars” and “Cutthroat Kitchen,” and is now working on her first cookbook while also pursuing a Ph.D. (she already has two master’s degrees). Ambitious and focused, Ellyn relishes remaking classic recipes, which includes using healthier...
Industry News
When comparing fast casual from traditional fast food, the food is often the distinguishing factor. Nevertheless, the restaurant’s atmosphere still plays a major part in separating a quick bite from a meal that invites patrons to linger. In 2011 Sharky’s Woodfired Mexican Grill began updating its...
QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Top QSR chains finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.