Quick service chains file for Chapter 11 bankruptcy to save brand legacy.
Special Report
Once slandered as the “B word,” bankruptcy is finding new life as an opportunity for new beginnings. Blue-chip brands like Eddie Bauer, Delta Air Lines, and the Chicago Cubs are among the list of house-hold business names that have filed for bankruptcy in modern times, times in which even city...
Coffee giant Starbucks has invested in diversifying its product portfolio.
Like the melodic tune of a mythical fish-tailed woman luring in unsuspecting sailors on the open ocean, the siren of Starbucks’ famous logo beckons the masses toward a promise of quality, of familiarity, of a ubiquitous yet iconic American coffee experience. Part muse, part marketing tool, she...
Quick service brand serves all vegan food to health conscious customers.
Emerging Concepts
The owners of the vegan fast-casual concept Native Foods Café decided if they could make it in Chicago—home of cheesy deep-dish pizza and Vienna beef hot dogs—they could make it anywhere. Founded in Palm Springs, California, by a vegan chef in 1994, Native Foods Café grew into a four-store chain...
Healthier and fresh quick service restaurant foods offer menu innovation.
Lighter menu offerings at restaurants long ago moved from being a nice option for health-conscious customers to being the expectation of a sizeable chunk of the population. Increased consumer demand for more nutritious dining choices has sparked an industry-wide movement toward health-focused menu...
Quick service chain Wahlburgers owned by celebrity Mark Wahlberg.
Web Exclusive
As Wahlburgers, a burger concept founded by actors Mark and Donnie Wahlberg and their brother Paul, readies its first franchise openings this year, the management team is hoping to capitalize on the publicity created by the famous owners and a popular A&E Network reality show, “Wahlburgers,”...
Healthier quick service restaurant menus serve healthier minded customers.
The nutritional value of limited-service restaurant food has been the topic of debate among consumers, critics, and operators for some time. Growing concerns over Americans’ high obesity levels have only heightened the debate, leading some observers to encourage increased governmental regulation of...
Marc Halperin: Resident F&B Expert
Ask a typical male heavy fast-food user what would make his favorite pepperoni pizza even better, and it’s a reasonably good bet he’ll tell you “more”: more pepperoni, more cheese, and a bigger, thicker crust. Ask him what he’s looking for in a burger, and you’ll likely hear something similar: more...
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Modern restaurants capitalize on traditional approaches.
Call it a reflection of consumers’ growing desire for local fare or their increasing demand for cleaner food with minimal processing and fewer ingredients. But one thing is for sure in foodservice today: What’s old is most decidedly new again. Both brands and customers are returning to an old-...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Quick service concepts have long thrived on fried chicken dishes.
Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the years.Traditional, homestyle fried chicken—bone-in pieces that are marinated, battered,
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
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 operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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.