Miami quick service sandwich chain rolled out new business extensions.
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The New Miami Subs Grill has already undergone one major change in its 26-year history, having been rebranded from its former Miami Subs moniker after a new ownership group took over the company in 2007. Now the chain is rolling out more premium extension brands, Miami Grill and Oh! Miami Grill (...
Industry News
The National Restaurant Association’s (NRA) annual Restaurant, Hotel-Motel Show came to a close Tuesday, and already attendees have something to look forward to: Next year, the Show will be expanded to a fourth exhibit hall, based on the strength of this year’s event. The additional exhibit space...
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Industry News
Just as chefs are expected to be creative with their culinary efforts, operators also must be innovative when it comes to their beverage choices—both alcoholic and non-alcoholic. “Find something you can do” to be unique in your beverage program, said Glenn Schmitt, president of MarkeTeam Inc., a...
Quick-serve brands adapt marketing strategies to highlight sustainable meat.
Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby farms. But while limited-service restaurants design their marketing push around vegetables and plant-...
Industry News
There’s nothing unusual anymore about a chef or restaurant having a garden to provide herbs and veggies as food and drink ingredients. It’s a hyper-local aspect of the farm-to-table movement and its companion move toward better-for-you ingredients. One Chicago project has expanded on that movement...
Industry News
  Fast casual continues to be the hottest segment of the restaurant industry, so there’s no surprise that it’s drawing plenty of attention during the National Restaurant Association’s annual Restaurant, Hotel-Motel Show. The four-day annual event kicked off today at Chicago’s McCormick Place, and a...
Once confined to fine dining, lobster finds success in quick service.
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For the most part, the lobster’s place in restaurants has been restricted to fine dining, where bake-stuffed tails can cost as much as a steak dinner. The other place to find lobsters has been in family-run venues, where white-bibbed diners crack open the shells to get to the good stuff. But now...
The story of the future of the foodservice industry starts with a man, a man who trained to become a chef, a chef who wanted to do things differently. Or maybe it was that all he could afford to do was something different. But in his first restaurant, different is what he did: different service...
QSR brands hire company financial officers with range of business skills.
Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist.
Quick service operators develop innovative potato dishes as menu options.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
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 business leaders partner with friends and family to build successful restaurant concepts.
Family members, spouses, or close friends who start a concept together can enjoy unmatched levels of trust between partners that is rarely seen in the business world.This inherent trust can then lead to monumental success.
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 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.