Quick service brands open new upscale concepts to compete with fast casual.
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Fast casual has dominated foodservice success stories in recent years, with the category sporting an 11 percent sales hike in 2013, according to Technomic. That success has inspired several traditional quick-service brands to jump on the fast-casual bandwagon with wholly new sister brands, the...
Pork's versatility, cost effectiveness propel its addition to menus.
Menu Innovations
Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage...
Fast food stalls at fairs and festivals serve unique items to on the go crowds.
With summer approaching, quick-serve operators are preparing to go where their customers go in an effort to boost seasonal revenue. For some brands, that means setting up shop at fairs and other summer festivals, which offer exposure to potential new customers and room for creativity with menu...
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 2002, Hardee’s had exclusive use of...
The rise in pork consumption presents quick-serve operators room to innovate.
Marc Halperin: Resident F&B Expert
Slowly, quietly, and without a great deal of fanfare, pork has staged a kind of revolution on U.S. plates. Between 1990 and 2013, Americans’ pork consumption increased about 18 percent, according to the U.S. Department of Agriculture. That jump seems particularly noteworthy when compared with beef...
The annual NRA show gives quick service and fast casual operators helpful advice
Special Report
Saturday, May 17 Sunday, May 18 Monday, May 19 Tuesday, May 20 The Chicago Scene Food News Media at the Show   The National Restaurant Association’s (NRA) annual Show is one of the restaurant industry’s must-attend events. With thousands of company booths to explore, educational sessions...
Quick service breakfast competition competes for restaurant super fans.
Outside Insights
Competition in the quick-service industry is heating up after Taco Bell rolled out hard-hitting advertising for its new breakfast menu with jabs at McDonald’s that suggest the quick-service leader is not keeping up with the times. McDonald’s, meanwhile, is grappling with recent quarterly results...
Fast food chicken restaurant in Chicago borrows dining experience from club.
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Christine Cikowski and Josh Kulp are not your typical restaurateurs, and that's just the way they like it. Call them alternative or off the cuff, the close friends and business partners are growing a foodservice brand built around a relational dining experience. Cikowski and Kulp met in culinary...
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.
Fast food brands use gluten free and allergy friendly menu items and preparation
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns.
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
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.
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 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.