Tech tools like touch screen kiosks give fast food chains interactive new ordering system.
Ordering
This may be a smartphone age, but our lives are becoming a series of kiosk stops, from ATMs and supermarket checkouts to airlines and gas stations. And now, increasingly, there’s the fast-food kiosk. Kiosks have one main purpose: to save time. And an industry that dubs itself “quick service” has...
Denver Colorado based chef talks fast casual menu development with high quality flavors.
Interviews
With demand for premium foods in a fast-casual format at an all-time high, more chefs with culinary training and fine-dining experience are migrating to the category, joining or founding multiunit concepts that put high-quality flavors and conscious sourcing practices at the center of what they do...
Top QSR chains develop new limited time menu offers to advertise with customers.
Menu Innovations
PizzaRev customers can be adventurous. They appreciate the 40-plus toppings available and the fact that among them are items like capers, fennel seeds, and three kinds of pepperoni. When the PizzaRev team sets about creating a limited-time offer, they know excitement is a key factor. That’s why the...
Top fast casual chain Chipotle fighting back from food safety crisis with burger and beverage innovations.
Web Exclusive
Ever since it suffered a food-safety setback late last year, with multiple outbreaks of E. coli and norovirus, Chipotle has been struggling to find its footing and bring back loyal customers. Same-store sales were down 30 percent, 36 percent, and 26.1 percent in December, January, and February,...
Fast casual chefs explore innovative flavors in upscale but casual restaurant concepts.
Special Report
Humanely raised flank steak with a house-made au jus. Wood-fired, milk-braised pork with an herb sauce and Meyer lemon chutney. Chicken tikka masala slow-cooked in tomato, coriander, yogurt, and spices and served in a warm tortilla. These are not dishes with $25 price tags served in swanky fine-...
Texas food truck turned chain taco joint serves high quality Mexican food.
Emerging Concepts
What started in 2006 as a single Torchy’s Tacos trailer with a small menu has become a chain of 37 brick-and-mortar stores offering a choice of 20 different breakfast and lunch tacos. That original trailer is still in business less than a block away from its original parking place, but most Torchy’...
US QSR restaurants serve vegan food as popular consumer trend grows.
Nutrition
Plant-based eating is gaining traction among the 98 percent of Americans who don’t identify as vegans but are attracted to the cuisine’s health and environmental benefits—not to mention its cool factor. A 2015 survey by market analyst Mintel found that 61 percent of consumers say they enjoy menu...
International QSR restaurant chains aim to grow business in United States.
Web Exclusive
The U.S. has long been called “the land of opportunity,” and that title certainly holds true when it comes to foreign-based fast-casual brands looking to make their mark. Many global concepts—from Pret A Manger and Giraffas to Maoz Vegetarian and Nando’s—have taken a stab at growth in the U.S. over...
Pizza QSR chain franchisee prepares to sell business when ready to retire.
Guillermo Medellin has owned his three Russo’s New York Pizzeria stores in Houston for six years and business is going well; Medellin and his team turn out pizza to a steady stream of customers every day.But he’s already preparing for the faraway day when he decides to sell his business.
Top QSR restaurant chains develop new menu items with flavor balance.
It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.