Quick service operators offer alcoholic beverages to eliminate customer veto vote.
Menu Innovations
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
Quick service restaurant brands ready health care plans ahead of January deadline.
Human Resources
Come next month, the Affordable Care Act’s (ACA) health-care reporting provision for businesses with 50 or more full-time employees kicks in. Experts say operators must be certain if they fit into the category of Applicable Large Employer (ALE) or Small Business. “The law combines companies with a...
San Francisco pizza quick service executive learned from movie catering business.
Start to Finish: What Inspires Execs
I never thought I would be an owner of a quick-service restaurant brand; I actually received my economics degree at Stanford. Being in the San Francisco area, however, I happened to wander onto a movie set that was shooting in the Bay Area. After witnessing the movie-catering business, I ended up...
Quick service restaurant exectuives expect industry to evolve with technology and consumer demand.
It’s 2029 in Albany, New York—your average American city. A family of four stops by the corner sandwich shop for lunch, and the glass doors automatically slide open as they enter. A brand ambassador greets the family by name at the door, a tablet in her hand displaying the date and details of their...
Quick service restaurant executives run charity effort to raise funds for cancer research.
Charitable Giving
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Startup fast food brand offers chicken salad in premium service model.
Emerging Concepts
At Chicken Salad Chick, ordering a chicken salad sandwich for lunch isn’t as simple as it sounds. The Alabama-based fast-casual concept offers 15 varieties, which explains how chicken salad accounts for 96 percent of the chain’s sales. The ham, turkey, roast beef, and Pimiento cheese deli...
Quick service restaurant brands hire more employees for Christmas shopping season.
Web Exclusive
Quick-service restaurants—along with retailers, hospitality firms, and other companies—are hiring more employees this holiday season than past holidays. Many restaurant operators are also paying those seasonal hires more than they did last year. According to the latest U.S. Department of Labor jobs...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
Denise Lee Yohn: QSR's Marketing Guru
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
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.
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
QSR business leaders partner with friends and family to build successful restaurant concepts.
Family members, spouses, or close friends who start a concept together can enjoy unmatched levels of trust between partners that is rarely seen in the business world.This inherent trust can then lead to monumental success.
QSR chains market to Millennial customers by selling restaurant story.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.
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.
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