Quick service restaurant brands open new units in amusement parks.
For years, Richard Pink mused about expanding his family’s iconic Pink’s Hot Dogs beyond its famed Hollywood location. But he was turned off by the daunting idea of building out the company, hiring more employees, and keeping tabs on franchisees. So he found another way. In the last few years, Pink...
Quick service restaurant brands experiment with premium and artisanal pizza ingredients.
Marc Halperin: Resident F&B Expert
According to Datassential’s Menu Trends report, more than 35 percent of the nation’s restaurant menus feature pizza among their offerings. At quick-service chains, the figure is slightly higher, at 38 percent. And those are just the outlets that actually use the word pizza to characterize their...
Menu Innovations
Panda Restaurant Group is applying the auto industry’s concept-car theory to innovate in the American-Chinese fast-casual landscape. In July, the company introduced the Innovation Kitchen store in Pasadena, California, to test new menu items that, given positive customer reception, may claim a spot...
What do you get when you pair a James Beard award–winning chef, his rising-culinary-star son, and a veteran restaurant company? Surprisingly enough, a Houston-based fried chicken joint called Funky Chicken. Acclaimed chef Bradley Ogden; his son, Bryan; and the skilled team at Bradley Ogden...
McDonalds is one major fast food chain to incorporate Apple's new mobile tool.
Web Exclusive
Although the concept of consumers using their smartphones to pay for food at limited-service restaurants is nothing new, the mobile payment industry is expected to get a huge boost with last month’s launch of Apple Pay. The payment service is available with Apple’s new iPhone 6 and iPhone 6 Plus....
Outside Insights
Frozen-yogurt shops are reaching critical mass as sales and momentum start to slow down. The next obvious step in this fad is for the segment to reach its breaking point when weaker brands begin to fall away leaving only the strong to survive. Change is inevitable, but that doesn’t mean change has...
Outside Insights
Within the quick-service restaurant industry, there is an urgent need for more effective and quantifiable marketing. The current use of conventional advertising and promotions does not work—it certainly does not work easily or affordably—and there must be a way to better engage consumers. The goal...
Quick service pizza brands innovate with menu using on trend toppings.
Menu Innovations
Over the past century, Americans have developed a special craving for certain foods, both at home and in restaurants—items like burgers and fries, sandwiches and fried chicken. And then there’s pizza. One of the nation’s most beloved meals, pizza is the sum of varied parts: crust, sauce, cheese,...
Older QSR chains work on fresh marketing and store design to be young again.
At Zaxby’s annual convention in San Diego last April, there was plenty of celebration for the chicken-peddling chain, its franchisees, and vendors, highlighted by a private concert from country music superstar Tim McGraw.Amid the festive atmosphere, however, there was also much reflection.
Quick service concepts have long thrived on fried chicken dishes.
Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the years.Traditional, homestyle fried chicken—bone-in pieces that are marinated, battered,
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
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.
QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
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.