Industry News
The launch of a new product line is a noteworthy event for any quick-serve. But for Dickey’s Barbecue Pit, its new potato chips are a mere side item to a meatier rollout: a foundation to benefit law enforcement officers and firefighters. “Let’s coincide the potato chips with our Barbecue, Boots...
Industry News
Valentine’s Day is an ambiguous occasion—both dreamed about and dreaded—but within the limited-service space, February 14 is a day worth celebrating.   From Heart-Shaped Bo-Berry Biscuits at Bojangles’ to the seasonally inspired First Blush blend at Teavana, a slew of operators are offering special...
Chipotle Mexican Grill
Web Exclusive
Hundreds of Chipotle restaurants aren’t selling carnitas for the third straight week after the fast-casual chain suspended one of its pork suppliers for violating animal welfare standards. While opting to uphold the company’s standards could prove beneficial for consumer loyalty, the shortage...
Quick service restaurant companies grow in small American cities with hungry population.
Growth
The fast-casual renaissance that has taken over the restaurant industry in the last decade has lately infused excitement and momentum into the broader limited-service sector. Market research firm Mintel found that sales at fast-casual restaurants grew 10.5 percent last year, compared with 6.1...
Upstart Canadian quick service franchise expands in US markets.
Story
Wok Box Fresh Asian Kitchen is bringing the cuisine of 10 different countries—Thailand, Malaysia, Mongolia, Singapore, Korea, China, Japan, India, Cambodia, and Vietnam—to a growing number of U.S. regions. Wok Box first opened in Edmonton, Alberta, slightly more than a decade ago. The concept...
Read Full Story // read more about: Judy Kneiszel, Wok Box
Gigi Butler of quick service restaurant concept Gigis Cupcakes started cleaning houses in Nashville.
Start to Finish: What Inspires Execs
I never saw myself baking full-time. It was always in my family—my great-grandmother, my great-aunts, grandmother, my own mother, etc. I was taught at an early age how to bake a cake, and it became a part of our family’s culture. Outside of the home kitchen growing up, I had little exposure to a...
Industry News
Dig Inn Seasonal Market, a fast-casual, farm-to-counter concept based in New York City, received $15 million in funding to explore markets outside the city and to build its supply-chain infrastructure. The restaurant’s founder, Adam Eskin, says expanding its 10-unit operation to new East Coast...
Read Full Story // read more about: Dig Inn
Quick service restaurant companies explore new US markets for expansion.
Special Report
The South has risen. With 20 entries on QSR’s Growth 40 report, an annual listing of the 40 U.S. markets best positioned for quick-service restaurant expansion, the South’s dominance shines from Florida to Texas and up to the Mason-Dixon line in markets big and small. “The South is really driven by...
Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
As we put the finishing touches on 2015, a look back reveals a year full of major stories and trends throughout the limited-service restaurant industry.Although it is often difficult to pare a year’s worth of developments in culinary, financial, and operational categories, these 10 rise to the
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant.
QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.