Industry News
Humm, a technology platform that supports clients including the likes of Yale-New Haven Hospital, Marriott, and Disney, all started with the ringing of a dinner bell, literally.  About a dozen years ago, Bernard Briggs and his two sons would frequent Long John Silver’s every few months for a...
QSR chains promote breast cancer awareness through restaurant marketing campaigns.
Charitable Giving
Amy Erickson was once among the most coffee-focused employees at Caribou Coffee. In fact, her passion for good coffee and her penchant for taste and quality arguably helped define the brand’s flavor characteristics. When she passed away from breast cancer in 1995, Erickson left behind a legacy of...
Top QSR chains add salad menu options to satisfy healthy conscious customers.
Marc Halperin: Resident F&B Expert
Occasionally, it happens that a menu item that once was perfectly at home off to the side of the main course migrates to the center of the plate. It’s happening now with poutine, the traditional Québécois medley of french-fried potatoes, cheese curds, and gravy. Once a snack or, at best, a side...
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 experience in...
When a restaurant operator needs funding, a Small Business Administration (SBA) loan may be a viable option. But while borrowing is easier today than it was five years ago, entrepreneurs should still be ready to clear some hurdles before submitting a loan application. The digital age has brought...
Industry News
Leyenda is like any other newly minted quick serve: In its first month the crew behind the concept have faced their share of challenges and successes. And like any successful team, they are rising to the task. The only difference between Leyenda and other emerging concepts is that it was hatched...
Web Exclusive
When Christine Sfeir stepped into a taxi in Washington D.C. seven years ago, the very last thing on her mind was opening a Lebanese restaurant in the United States. When she stepped out, it was the only thing on her mind. It was the taxi ride that changed everything. The driver was enthralled by...
Read Full Story // read more about: Bruce Horovitz
Emerging Concepts
Great Wraps Grill CEO and chairman Mark Kaplan says that when he and company president Bob Solomon started the now 26-year-old hot wrap concept, few people knew what a wrap was. “We bought a small Mediterranean food company called Gyro Wrap and rebranded those few stores to Great Wraps,” Kaplan...
Top QSR chains test new waffle menu items that are both sweet and savory.
There can’t be much waffling when it comes to waffles.The well-known batter cake is a popular dish at home and on menus at full-service, family-style restaurants known for breakfast; some even feature the item in their names.
Brand lessons from three promising QSR chains growing across the country.
Q: How can I make my limited-service restaurant a great brand?A: Ever since I wrote my first book, What Great Brands Do: The Seven Brand-Building Principles that Separate the Best from the Rest (Jossey-Bass), people have been asking my opinion of great fast-food brands.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
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.
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 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.