Quick service brands can explore innovative potato dishes like poutine.
Marc Halperin: Resident F&B Expert
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...
Industry News
Quiznos' international business has been hot lately, including a recent deal in China that could be the largest deal in franchising history. Quiznos announced that it signed a 1,500-unit deal with the Parkson Retail Group of China, a retail arm of Malaysia-based The Lion Group. The units will be...
Quick service burger concept Culvers celebrates farmers through Thank You program.
Charitable Giving
Before their guests bite into a ButterBurger or enjoy a spoonful of frozen custard, Culver’s franchisees want them to know about the most important stakeholder in the Culver’s system, the people who help make the burgers and custard possible: the farmers. Since its rollout two years ago, the chain’...
Quick service sushi and Asian menus have room for new ideas according to chef Chris Jaeckle.
Web Exclusive
Chris Jaeckle is a classically trained chef who honed his skills at renowned New York City restaurant Morimoto before opening his own fine-dining venture, All’onda. Now he’s also a cofounder of New York’s Uma Temakeria, a fast casual that serves temaki, which are cone-shaped, hand-rolled sushi...
Industry News
The week before Easter can be a two-step shuffle for HoneyBaked Ham: The café tables and chairs are temporarily removed to make room for the throngs of customers picking up orders of ham. The same procedure is performed in the weeks preceding Thanksgiving and Christmas. While the switch-up is not...
Industry News
It's that time of the year again: QSR is looking for the quick-service industry’s best franchise deals. Weighing investment figures, sales trends, and corporate support, among other things, we've produced one the industry's annual can't-miss franchise reports for the last five years. Think your...
Quick service restaurant franchise owner used work ethic to climb from store manager.
Having started as a sandwich maker with Subway when he was 18 years old, Gurpreet Singh has spent nearly half his life in the quick-service industry. Now a Checkers franchisee, Singh has spent time in every quick-serve job imaginable: line worker, manager, general manager, and, today, franchisee....
Industry News
Los Angeles–based sweets brand Coolhaus has extended its customer reach through a new partnership with Kroger grocery stores. Across the U.S., 1,300 Kroger locations will now carry select flavors of the architecture-inspired ice cream sandwiches, as well as its recently launched pints. Coolhaus...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Chief executive of popular QSR chain shares core business values.
When I was 21 years old, I bought a pizza shop in New Castle, Ontario, and immediately became obsessed and passionate about the food industry. I remember seeing the writing on the wall as the big names in pizza made their introduction into the Canadian market.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
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.
QSR brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.