Quick service restaurant franchise owner used work ethic to climb from store manager.
Franchising
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...
Industry News
There’s something new under the sun in the better-burger category, and it’s as simple as digging out the bun. The first Dugg Burger opened last month in Dallas under the ownership of industry veterans Jeff Braunstein, Martin Hennessy, Jeremy Samson, and Scott Spence. Spence, who previously held...
Quick service operators develop innovative potato dishes as menu options.
Menu Innovations
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
Quick service restaurants can learn potato tips from Trine University chef.
Ingredients & Dayparts
Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus? I think smashing or ripping and then flash frying is a hot trend right now. Poutine is still pretty hot out there, and I’ve had really...
Quick service restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Web Exclusive
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
Industry News
Sweetgreen has upped the ante on its premium salads with the addition of salmon. The Washington, D.C.–based fast casual will serve the new protein for nine weeks as part of its spring seasonal menu. “This, to me, is a game changer because there’s no one else doing what we’re doing with salmon,”...
Industry News
After years of trial and error, Panda Express introduced its new Chinese Spare Ribs last week. Slow-cooked, bone-in ribs are rare within the limited-service sector, and Panda Express's rendition will be available through July 28. “As a family-owned company, we believe in connecting people through...
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Chicago fast casual chain offers healthy versions of fast food classics.
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QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
Startup fast casual and QSR chains find finance help through nontraditional funders.
Eager to launch his new restaurant concept Komotodo Sushi Burrito and having already experienced one failed Kickstarter campaign, Alonzo Martinez designed a new strategy and went at it again.