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 brands use low fat ingredients like healthy cooking oils to improve menu nutrition.
Menu Innovations
Just the mention of words like oils and fats makes some consumers queasy. The former can conjure the image of grease, while the latter may make them think of issues like obesity and high cholesterol. These days, however, the use of good fats and oils by quick-service operators in their cooking and...
QSR sandwich brand Firehouse Subs employs artist to work on store murals.
In the Store
When they decided to enter the restaurant game, former firefighters Robin and Chris Sorensen knew they wanted to honor their firefighting brethren. The brothers were less sure of how to do so in a unique way. “As we were putting it all together conceptually, we saw an article in the paper about a...
QSR brand Corner Bakery one of original fast casual leaders in growing restaurant industry.
Competition
Any brand with its sights set on growth has a solid plan for that growth in place—often an aggressive one, at that. Bakery-café brand Corner Bakery is certainly no exception, with a goal of doubling the size of its 190-plus-unit brand by 2017. Though the Chicago-born and Dallas-based brand has been...
Brian Niccol is chief executive at QSR Mexican leader Taco Bell.
Start to Finish: What Inspires Execs
I’ve always been a big fan of food. Before I was with Taco Bell and in the quick-serve industry, I had a boss who helped me get comfortable with the opportunity to challenge the “way it was done.” Rather, could something be designed differently or packaged differently? How can it be better or...
QSR leader McDonalds debuts new made to order burger building kiosk.
Web Exclusive
McDonald’s has had a tough couple of years, with declining same-store sales and customer perception problems. But the company, led by new CEO Steve Easterbrook, might finally have some good news to hang its hat on: This week, McDonald’s enjoyed its highest stock price in nearly a year amid investor...
Industry News
Nothing says summer quite like lobster and corn on the cob. So says Adam Eskin, the founder and owner of Dig Inn, a New York City concept that serves up seasonal, farm-to-table fare. This month, Dig Inn collaborated with fellow fast casual Luke’s Lobster to bring lobster to the menu. Now through...
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.
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.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Chicago fast casual chain offers healthy versions of fast food classics.
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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.