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...
Progressive DC QSR pizza chain designs unique restaurants and menu items.
Emerging Concepts
Creativity runs wild at &pizza, and it starts with the name; the ampersand is trademarked and the brand is pronounced “and pizza.” In the stores, the creativity extends to the pizza—and then some. &pizza cofounder Michael Lastoria says he has a passion for building up new ideas from scratch...
QSR brands hiring new immigrant employees must legally protect jobs.
Human Resources
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators. And by keeping abreast of relevant laws, filing the right paperwork early and often, and...
Industry News
Under new ownership for just two years, Lenny’s Subs is getting a facelift both in terms of appearance and menu. In its home base of Memphis, Tennessee, one company-owned store has already been overhauled. The new color palette features cool grays, reds, and blues rather than muted beiges and taupe...
Industry News
With a background in entrepreneurship, technology, and brand design, Tim Young and Scott Drummond set out to bring together the best elements of the quick service and fast casual segments into one concept that symbolizes the essence of the healthy and sustainable zeitgeist. The new project, dubbed...
QSR better burger leader Culvers thrives on customer service and family environment.
Competition
Sitting along the winding Wisconsin River in southern Wisconsin, the town of Sauk City was originally the site of an ambitious Indian village, one that an 18th century visitor called “the largest and best built Indian town [he] ever saw.” “It contains about 90 houses, each large enough for several...
QSR brands partner with equity firms to finance restaurant unit growth.
Finance
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures. Each relationship is different, but experts say productive...
Industry News
Ask anyone walking down the street to recite the Papa John’s slogan, and chances are he will answer without skipping a beat, “Better ingredients. Better pizza. Papa John’s.” Ask him to explain the “how” behind those words and the answer will be less eager. Papa John himself—founder and CEO John...
QSR operators dish raw and uncooked foods to improve healthy eating.
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.It is unknown exactly how many Americans today completely eschew cooked foods and sti
Top QSR chains leverage big data numbers for restaurant business success.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
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.
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.
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.