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...
QSR brands use foods without preservatives GMOs or artificial ingredients.
Web Exclusive
Panera Bread, Noodles & Company, Taco Bell, and Pizza Hut are the latest to join the growing number of quick-service chains phasing out artificial ingredients from menus as consumers clamor for simpler, “cleaner” food. But such moves are raising eyebrows among consumer advocate groups. Earlier...
Industry News
Beginning May 31, operators, chefs, and consumers are invited to eat and drink red as Eat (RED) Drink (RED) Save Lives returns to raise awareness and funds in the fight against AIDS. After a successful launch last year, the campaign returns with special events and fundraisers taking place in 13,000...
Quick service restaurant operators use high tech products to improve customer experience.
Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers. CEO David McDougall says there’s no question that the entire restaurant industry is moving away from cash and credit and toward mobile payment and ordering methods. But expanding into...
Quick service brands add flare to fast food restaurant chicken meals.
Menu Innovations
Chicken is a perennial restaurant favorite, but that doesn’t mean we’re eating it the same old ways; in fact, this humble protein is experiencing a renaissance in the fast-casual landscape, led by innovative ethnic concepts whose seasonings, techniques, and flavor profiles turn the bird on its head...
Quick service restaurant franchisee climbs ladder from manager to store owner.
Pam Leseman began her quick-serve career in 2004 with Subway after working in a country club and bartending. She managed three Subway units around Ephrata, Washington, bringing growth and stability for her, her team, and the franchisee. When the owners looked to sell the stores and not keep any of...
Fast food operators are testing menu concepts at food halls across country.
A world traveler, Mary Nguyen Aregoni marveled at the markets peppering international destinations she visited around the globe—the flurried action that attacked the senses, the swirling energy that inspired wonder. So captivating were those visits that when Aregoni finally settled in Chicago and...
Quick service concepts have long thrived on fried chicken dishes.
Menu Innovations
Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the years. Traditional, homestyle fried chicken—bone-in pieces that are marinated, battered, and fried—...
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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 fast casual chains offer lessons to startup premium restaurant brands like Num Pang.
I don’t make it to the movies much anymore.
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.