Top fast food brands offer potential franchisees value in their growth.
Special Report
When it comes to developing a quick-service concept, Wingstop CEO Charlie Morrison understands that the economic model remains a large piece of the puzzle. In creating a strong franchise deal that fosters company growth, however, Morrison and many other quick-service leaders know that many other...
Fast food brands like Zingermans build growth strategy around quality.
For every limited-service chain pushing for growth and expansion across the U.S., there’s a crop of independent single-unit brands forgoing the traditional growth strategy to focus on excellence at the community level. Operators at these restaurants wear many hats, often performing the tasks of an...
Quick service brands use flame grilling to impart strong flavor notes.
Menu Innovations
If there’s one sure sign of summer, it’s the sight of smoke rising and smell of food cooking from backyard grills. Grilling, in its most basic form, is as old as humans’ taming of fire. The concept of having structures hold food above the flames came along later. Today, flame grilling is a method...
Menchie's CEO Amit Kleinberger fosters a work environment that makes customers smile.
Start to Finish: What Inspires Execs
I’ve always loved foodservice. I started my journey with foodservice as a teenager. I worked at a Subway restaurant as a teen. After that I worked at Burger King and some other food establishments. That’s when I really developed a passion for the foodservice industry. I liked it because, in my...
Read Full Story // read more about: Menchie's, Sam Oches
Web Exclusive
Starbucks made headlines on June 15 with the announcement of its partnership with Arizona State University to provide free online college education to its employees, without requiring that they remain with the company. The initiative, which extends to full-time and part-time employees who may...
Outside Insights
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Quick service brand Wendys promotes adoption and foster care cause.
Charitable Giving
Back in 1992, Wendy’s founder Dave Thomas created the Dave Thomas Foundation for Adoption (DTFA), a nonprofit embracing a laser-like commitment to driving adoption awareness and increasing the adoption of children from America’s foster care system. This past March, Wendy’s placed adoption and its...
Quick service restaurants use planned design qualities to attract customers.
Consumer Trends
Upholstered booths, a brighter color palette, a clean layout, carefully curated radio stations. These may all be components of an average restaurant redesign, but there’s more to them than meets the eye. In fact, design changes like these are often made with strategic and subtle purposes in mind....
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
Top QSR chains leverage big data numbers for restaurant business success.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.