Quick serve chicken chain rolls out coffee that benefits bean growers.
Ingredients & Dayparts
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
A recent court case offers quick service restaurant franchisors lessons in the franchise relationship.
Outside Insights
In acknowledging the modern reality of the franchise business model in California and in the U.S., the California Supreme Court earlier this year recognized and reaffirmed the contractual benefits received by both parties to a franchise relationship while further defining the limits of liability...
Read Full Story // read more about: Domino's, Guest Author, Legal
Outside Insights
As companies strive to hire the best managerial talent, hiring departments have a number of strategies at their disposal, which can save time in the process. Consider these seven strategies next time you review potential recruits for a management position: Any record of job-hopping? By looking at...
Read Full Story // read more about: Guest Author
Quick service and fast casual concepts incorporate modern technology to enhance restaurant.
Acquiring new restaurant technology can be a tricky business. Because of ever-decreasing prices, an operator may not want to be the first to buy a new application or software system. Plus, no one wants to invest in untested equipment, regardless of its technological prowess. But, at the same time,...
Phil’s Sliders proves good things come in small packages. The 44-seat eatery in downtown Berkeley, California, features a $2.75 local, grass-fed beef slider alongside other mini-sandwich creations, including fried chicken, portobello mushroom, and vegetarian sliders. Founded in 2011 by foodservice...
Read Full Story // read more about: Daniel P. Smith
Biggest fast food pizza brand innovates menu to appeal to Millennials.
Web Exclusive
Pizza Hut rolled out a major brand reboot this week, a move that many see as an appeal to the Millennial generation and a response to the booming fast-casual industry. The world’s largest pizza chain, a division of Yum! Brands, is adding a wave of new ingredients, some lower-calorie alternatives,...
Older quick service restaurant
Consumer Trends
When you’re a quick-serve executive for a brand with decades of history, it can be hard to change with the times while retaining a connection with loyal, longtime customers. But, as in all things, evolution is necessary in the restaurant business, and a brand refresh that touches all aspects of a...
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
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
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.
In addition to helping conserve cash, bartering often leads to additional exposu
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.
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.
Top QSR chains leverage big data numbers for restaurant business success.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
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.