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...
Top Round gives roast beef sandwiches an upscale makeover in a retro setting.
With its nostalgic vibe and fine-dining approach, Los Angeles–based Top Round gives roast beef a fancy makeover, capturing plenty of rabid fans in the process. The one-year-old shop features a menu of six inventive slow-roasted beef sandwiches, such as the Horse & Hole, made with Provel cheese...
Denise Lee Yohn: QSR's Marketing Guru
Q: We've recently been presented with some very attractive opportunities that have the potential to really grow our company. How should we evaluate these? A: Let me offer you congratulations—and caution. Congratulations on having these opportunities; whether you're being presented with potential...
Read Full Story // read more about: Denise Lee Yohn, Growth
Regional flavors anchor quick-serve menus abroad.
In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures. While these retailers strive to maintain the cornerstones of their brand, international menus can’t be carbon copies of the American originals. Regional...
Mobile platforms offer new tools for hiring, training, and retaining Millennial
Human Resources
It’s no secret that the quick-serve industry has a high turnover rate, and the time and money businesses spend to hire new employees add up fast. But some operators are turning to mobile platforms to change employee hiring and retention strategies, thanks in part to a high percentage of Millennial...
Celebrity chef Rick Bayless expands his influence with fast casual restaurants.
Menu Innovations
Today’s so-called “celebrity chef” usually comes with a handful of calling-card resume builders: TV appearances, cookbooks, award nominations, a portfolio of esteemed restaurants. And Chef Rick Bayless, as celebrity a chef as they come, is no different. The James Beard–winning chef and author of...
Roark Capital built successful quick service brands through private equity fund.
The boardroom at Roark Capital Group’s offices in an Atlanta skyscraper has all the accoutrements of a nicely appointed meeting area, including a large conference table surrounded by comfortable chairs and a wide view of the city below. There’s just one distinction: Two dozen black-framed notices...
Fast food operators use Google Glass product to train kitchen employees.
Web Exclusive
While the majority of the restaurant industry is still trying to figure out how to leverage Google Glass to enhance operations, at least two limited-service operators have successfully used the new technology for training employees. KFC, part of Yum! Brands, and Capriotti’s Sandwich Shop, a 104-...
Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
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.
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.
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 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 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.