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.
Web Exclusive
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...
Florida based fast casual Burger 21 serves high quality menu in upscale setting.
Emerging Concepts
Despite the research and years of experience that went into creating Burger 21, the concept’s president has been surprised by one aspect of the business: the brand’s broad consumer appeal. “The amazing thing we didn’t predict was so many parties coming in with three generations,” says Mark Johnston...
Florida quick serve Huahua's Taqueria serves Mexican fare in outdoor setting.
Emerging Concepts
Opened in July 2013 by Miami restaurateurs Michael Boles and Niloy Thakkar, Huahua’s elevates the taco’s presence in South Beach. The concept pairs traditional Mexican favorites with avant-garde offerings crafted by Culinary Institute of America–trained chef Todd Erickson. With just three seats in...
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.
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.
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
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.