QSR brands develop new menus with healthier protein options for diet crowd.
Menu Innovations
Some of the latest popular menu descriptors are sending a message loud and clear. With terms like buff bowls, packed and powerful, and breakfast power sandwich finding their way to more menus nationwide, it seems protein has become a power food that consumers desire, whether they are following the...
Celebrity TV chef shares how restaurants can use healthy oils and fats for food.
Menu Innovations
Food Network celebrity chef Emily Ellyn has appeared on “Cupcake Wars” and “Cutthroat Kitchen,” and is now working on her first cookbook while also pursuing a Ph.D. (she already has two master’s degrees). Ambitious and focused, Ellyn relishes remaking classic recipes, which includes using healthier...
Industry News
When comparing fast casual from traditional fast food, the food is often the distinguishing factor. Nevertheless, the restaurant’s atmosphere still plays a major part in separating a quick bite from a meal that invites patrons to linger. In 2011 Sharky’s Woodfired Mexican Grill began updating its...
QSR brands use low fat ingredients like healthy cooking oils to improve menu nutrition.
Menu Innovations
Just the mention of words like oils and fats makes some consumers queasy. The former can conjure the image of grease, while the latter may make them think of issues like obesity and high cholesterol. These days, however, the use of good fats and oils by quick-service operators in their cooking and...
QSR sandwich brand Firehouse Subs employs artist to work on store murals.
In the Store
When they decided to enter the restaurant game, former firefighters Robin and Chris Sorensen knew they wanted to honor their firefighting brethren. The brothers were less sure of how to do so in a unique way. “As we were putting it all together conceptually, we saw an article in the paper about a...
QSR brand Corner Bakery one of original fast casual leaders in growing restaurant industry.
Any brand with its sights set on growth has a solid plan for that growth in place—often an aggressive one, at that. Bakery-café brand Corner Bakery is certainly no exception, with a goal of doubling the size of its 190-plus-unit brand by 2017. Though the Chicago-born and Dallas-based brand has been...
Brian Niccol is chief executive at QSR Mexican leader Taco Bell.
Start to Finish: What Inspires Execs
I’ve always been a big fan of food. Before I was with Taco Bell and in the quick-serve industry, I had a boss who helped me get comfortable with the opportunity to challenge the “way it was done.” Rather, could something be designed differently or packaged differently? How can it be better or...
QSR leader McDonalds debuts new made to order burger building kiosk.
Web Exclusive
McDonald’s has had a tough couple of years, with declining same-store sales and customer perception problems. But the company, led by new CEO Steve Easterbrook, might finally have some good news to hang its hat on: This week, McDonald’s enjoyed its highest stock price in nearly a year amid investor...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books.As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, a
Quick service restaurants online presence extends beyond just social media.
Q: I'm thinking about updating my website soon. Anything I should know for that process? A: With social media and mobile being so prominent in the marketing landscape these days, many people have stopped tending to their websites.
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 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 compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks
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.