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-...
Popeyes chief executive Cheryl Bachelder has successfully grown quick serve.
Start to Finish: What Inspires Execs
I came into the quick-service industry working for Tom Monaghan at Domino’s Pizza in 1995. My responsibilities at Domino’s were marketing and product development. I came from a career of marketing and innovation in the grocery industry at Procter & Gamble, Gillette, and Nabisco, and I brought...
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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 chain leader shares ideas on building business culture in restaurant industry.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.
Presidential candidate Donald Trump gives restaurant businesses new marketing lessons.
Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.
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.
QSR business leaders consider benefits of customers eating in compared with taking out.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out from the counter.But with the rise of fast-casual brands—which bank on a high-quality e