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...
These fast food franchises offer best franchise deals for investors.
For some, it’s an average sales-to-investment ratio nearing 2:1, dedicated corporate support that helps franchisees succeed, or a distinctive niche that carries marketplace allures.For others, a good franchise deal boasts recent growth despite the nation’s economic woes, stable leadershi
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.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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 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 compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks