Top QSR chains develop new bowl food menu items to appeal to customers.
Marc Halperin: Resident F&B Expert
As vessels intended for eating go, it’s tough to top the versatility and comfort quotient of the tried and true bowl. While a plate behaves more like a canvas begging for some sort of formal presentation, a bowl is all about function, familiarity, and feel. A hot helping of chicken soup when you’re...
Industry News
Mondays can be manic, but a new study finds that it also might be the healthiest day of the week. According to digital order and delivery service Caviar, 52 percent of deliveries made at the start of the workweek are healthy. That figure slowly decreases as the week progresses, dropping...
California fast casual concept Heritage Eats offers global inspired menu items.
Web Exclusive
While the U.S. limited-service restaurant industry was founded on American favorites like burgers, sandwiches, and pizza (yes, we’re counting pizza as American for our purposes here), the flood of chefs pouring into the fast-casual category has brought with it a global flair. These days, chefs are...
Industry News
When Keith Novotny saw a post on Facebook about local teen Kyle Koenig’s battle with bone cancer, he was incited to help. This wasn’t the first time the Cousins Subs franchisee had been called into action. The previous summer, a Facebook friend approached Novotny about fundraising for twin girls...
Pizza QSR chain franchisee prepares to sell business when ready to retire.
Back of House
Guillermo Medellin has owned his three Russo’s New York Pizzeria stores in Houston for six years and business is going well; Medellin and his team turn out pizza to a steady stream of customers every day. But he’s already preparing for the faraway day when he decides to sell his business. Medellin...
Industry News
When it comes to cutting-edge design and a multi-concept space, university dining halls hardly seem an innovative venue. The new West Campus Union Hall at Duke University in Durham, North Carolina, could change that perception. New York–based designer Vincent Celano created a new dining experience...
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Top QSR chains serve popular bowl menu options as healthy and flavorful dishes.
Menu Innovations
Bowls have long served Americans as a way to dine on some everyday foods, notably soups, salads, breakfast cereal, and desserts. But these days, limited-service restaurants have adopted bowls for a variety of entrées, especially those that guests can personalize. “The ability to customize—...
Coffee QSR franchise led by family business that builds on company legacy.
Franchising
With two thriving coffee shops under his belt, it might seem that Ross Drever has java in his blood—and that might be partially true. Drever grew up around coffee; his father became the first franchisee for Gloria Jean’s Coffees when he purchased its eighth location in Aurora, Illinois, back in...
West Coast QSR chain Millennial franchisee uses social media skills to build business.
After graduating with a degree in communications from California State University, Fullerton, in 2011, Sandy Elliott was unsure of where her degree would take her; she chose the major knowing that it would be transferable in any industry.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
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.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.