Quick service brands use social media like Twitter to appeal to consumers.
Web Exclusive
Twitter users who engage with quick-service brands via the social media platform are more likely to visit a restaurant, according to new research on the quick-serve dining segment released by Twitter. Twitter conducted its “QSR Insights Survey” over a four-week period in March 2014 in conjunction...
Quick service restaurant brands enhance drive thru systems to improve operation.
Special Report
A lot has been said about the dramatic transformation the limited-service restaurant industry has experienced in the last five to 10 years. Observers have noted a range of factors that have shoved along the change, from the pressures to offer healthier food to younger generations’ desire for more...
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...
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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.
QSR chain leader shares ideas on building business culture in restaurant industry.
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.
Presidential candidate Donald Trump gives restaurant businesses new marketing lessons.
Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.
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 business leaders consider benefits of customers eating in compared with taking out.
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