Industry News
Zagat, the restaurant rating service, issued its first-ever report on the fast-casual industry this week, finding that the quality of the food—and the people responsible for the menu—was a top priority for fast-casual customers. The report found that a full 94 percent of consumers ranked food and...
Industry News
After years of speculation, McDonald’s is finally ditching its breakfast hours and rolling out all-day breakfast. The morning meal will be available throughout the day at all U.S. locations beginning October 6. McDonald’s franchisees approved all-day breakfast last week. The all-day breakfast menu...
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QSR brands celebrate important anniversaries with promotions and new campaigns.
Special Report
75: KFC’s Original Recipe Colonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952. But the core of the company—the (literally) secret recipe that has driven KFC’s success—is the...
Industry News
As school starts back, the kids are finally out of the house. Unfortunately, this often means they—and their parents—are out of the restaurant too. The unscheduled spontaneity of summer is coming to an end, and with it, a lull in vacation splurges and midday family dining. As restaurants scramble...
QSR brands innovate with healthy and nutritious fats to improve menu.
Marc Halperin: Resident F&B Expert
Those of you old enough to remember the late 1980s will recall those dark days when “fat,” in virtually any form, was about the most reviled substance in America. It was worse than sugar. Worse than salt. Worse even than carbolic acid, quicksand, coal ash, or plutonium. Diet gurus, fitness buffs,...
Industry News
This article would start with “It’s that time of the year again,” but honestly, is it? Regardless of the fact that it is technically still summer, the heat has yet to stifle the outpouring of marketing campaigns for fall flavors, which seem to get increasingly elaborate every year. In the land of...
QSR brands fight new regulation to increase minimum wage for fast food restaurants.
Web Exclusive
The foodservice wage debate has been heating up this year as several states and cities implement minimum wage hikes and pressure increases to raise hourly wages to $15. Last month, the movement to increase minimum wages scored a victory in the state of New York—a victory that specifically singles...
Top chefs open new QSR concepts to expand restaurant business portfolio.
Menu Innovations
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago. Tom Colicchio’s ’wichcraft chain is 12 years old. What’s interesting about the latest crop of chefs to make the move into quick service, though, is their attitude...
QSR brand mascots give restaurants marketing tool for connecting with young generations.
The limited-service restaurant industry has a legacy of colorful mascots, from clowns to kings, walking hamburgers to cookies with faces, and cartoon bears to a certain Chihuahua with a penchant for Mexican fare.In its simplest application, a mascot can make a child’s birthday party more memor
Fast food brands use mobile ordering apps to build customer loyalty.
Mobile payments are a hot topic within the fast-casual restaurant industry. We’ve seen Starbucks find success with mobile payments. We hear Chipotle is ready to invest $10 million in improving its current tech to allow for mobile payments. Still, there is a lot of doubt and uncertainty.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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 brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
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.