Special Report
The phone number is emailed to me, and I’m surprised to see it’s only 10 digits. No dial-in information, no confirmation code, no announce yourself after the beep. Just a plain and simple phone number, area code Los Angeles. I’m surprised because this phone number belongs to Roy Choi, celebrity...
Read Full Story // read more about: Sam Oches
Quick service restaurant brands add nutritious items like kale to improve menus.
Nutrition
It’s the conundrum befuddling limited-service restaurant operators the world over: How do you answer consumer demand for healthier menu items when so many customers are scared away by health-food claims? How do you help fight off the nation’s obesity epidemic when the entire business is designed...
Quick service restaurant concept Fresh to Order makes healthy fresh food.
Emerging Concepts
“Fast fine” is the way Fresh to Order founder and CEO Pierre Panos describes the Atlanta-based concept he created in 2006. “It’s nicer than fast casual, but not fine dining,” he says. With a background in fine dining, Panos sought to offer a fresh, quality product to a mass market for around $10....
Quick service companies like Starbucks let customers use wireless charging stations.
Ordering
The rise of wireless phone chargers in quick-service establishments could turn the casual consumer into a loyal, repeat customer. These sleek mats are either placed on or built into a table and provide guests with the convenience of charging their mobile devices by simply placing the phone in a...
Quick service restaurant brands leverage review sites like Yelp to sway customer opinion.
Web Exclusive
Executives, store managers, and everyone else involved in a restaurant business dreads reading horrible online reviews of their company’s food, service, and atmosphere. But like them or not, reviews have become a significant part of the dining process, and recent research finds that review websites...
Quick service brands can set menu prices based on food qualities.
Outside Insights
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one. Welcome back, class. Last we left off, we were discussing the shortcomings of a cost-plus approach to menu pricing and teasing more sophisticated strategies...
Small portions at quick service restaurants are filling customer snack needs.
Ingredients & Dayparts
Evolving eating habits and generational dynamics are changing the way we look at snacking. There’s no traditional time when Americans are looking for snacks—say, the middle of the afternoon. It’s the late morning, early evening, and late night, too. It’s as if there are as many dayparts for...
Quick service restaurant brands adjust operation to busy traffic seasons.
Competition
Along the Ohio River Road in Lesage, West Virginia, sits Hillbilly Hot Dogs, a destination stop for locals and tourists alike. When winter hits, however, Hillbilly’s popular—and wildly distinctive—weenie stand sees a sharp, double-digit decline in revenue, says Sharie Knight, who opened the self-...
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.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
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.