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.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe quick-service restaurant industry continues to evolve, and that’s no more evident than in the QSR 50.
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.
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.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out from the counter.But with the rise of fast-casual brands—which bank on a high-quality e