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. As if being part of the elite group of humans who have conquered Everest wasn’t enough, Gottfurcht also made the climb with a preexisting rheumatoid arthritis condition and remains the only person in the recorded history of...
QSR culinary director at leading brand discusses creating new chicken dishes.
Menu Innovations
What do you see as being some of the biggest trends in the quick-serve industry when it comes to chicken menu items? There’s a great thing about working with chicken. Of course it’s economical, but it’s such a great neutral palette that you can apply so many different flavors to it. I don’t think...
Industry News
On Friday, Shake Shack partnered with James Beard Award-winning chef Dan Barber to bring customers a one-day special to bring leftovers back to life. Starting at 11 a.m. at its Madison Square Park location, Shake Shack began selling its limited supply of WastED Juice Pulp Cheeseburgers. The burger...
Industry News
Passengers were treated to Marco’s Pizza when it was delivered right to their grounded plane in Knoxville, Tennessee. Delta flight 561 was diverted on its path from Philadelphia to Atlanta and forced to land in Knoxville, Tennessee, to wait out bad weather. A few hours later, a surprised Ashley...
Quick service operators invest in employees to build loyal work force.
Human Resources
When it comes to career prospects, the quick-service sector has long been plagued with ideas of dead-end jobs held solely by the unfortunate and the incapable. But foodservice represents a robust industry rich in opportunities beyond “burger flipping.” And with a new generation of eager workers...
QSR brands play with traditional chicken to make new and exciting dishes.
Marc Halperin: Resident F&B Expert
How exciting is the thought of chicken for dinner? The answer depends almost entirely on the image that pops to mind when you hear the word chicken. If you’re conjuring up a vision of a tender breast that’s been dredged in a spicy batter, deep-fried to a golden brown and served alongside mashed...
QSR franchisee use community work to improve local Del Taco stores.
Charitable Giving
Del Taco franchisee Paul Hitzelberger has been on either side of the franchise aisle, having previously served as a member of the brand’s corporate team. The president and CEO of Utah Del Taco believes that franchisees and franchisors have a responsibility to work together in giving back to their...
Industry News
Expanding a limited-service Mexican concept beyond its established home market might seem like a risky move—especially in Southern California. Chipotle and its competitors like Qdoba and Moe’s have become ubiquitous across the U.S., with the former setting a new standard for fast-casual dining...
There’s no question that having a great online reputation gives you the stamp of approval you need, especially when 95 percent of consumers are turning to the Internet to find local businesses.
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit.And for good reason: The item is included or featured in nearly 80 of the brand’s menu
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
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
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