Industry News
Johnny Rockets can now support two out of three characteristics of "Diners, Drive-Ins, and Dives." The full-service concept announced this week that it will spin-off its Americana brand with four quick-service prototypes, from a standalone drive-thru unit and drive-in accompaniment to a pop-up shop...
Quick service restaurant brands hire workers by the season to cover busy times.
Human Resources
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Competition
Once a hallmark of classic fast-food joints, the drive-thru operation is getting a fast casual–style facelift thanks to chains like Dallas-based Which Wich. The customizable sandwich concept opened its second drive-thru unit this summer in Crystal Lake, Illinois, to offer more convenience, says...
Fast food restaurant giant serves customer needs through charitable foundation.
Charitable Giving
Four hundred and fifty million dollars. That’s $450 million—nearly half a billion dollars. It’s a big chunk of change, approximately what McAlister’s Deli and Auntie Anne’s each did in system-wide sales last year. It’s also, according to company estimates, about what Ronald McDonald House Charities...
Competition
Inspired by the cuisine of his wife’s native Hawaii, Southern California’s ubiquitous taquerias, and fast casual’s continued surge, Christopher Campbell launched Braddah’s Island Style in July 2013. The novel Las Vegas–based concept puts a Hawaiian spin on made-to-order burritos, bowls, tacos, and...
Outside Insights
Many vendors slap the phrase “mobile payment system” on their products hoping to increase their appeal, adding to misperceptions of what the technology entails. In reality, this broad term can encompass several different things, including open-loop mobile wallets like Google Wallet and closed-loop...
Web Exclusive
Editor’s Note: In the limited-service restaurant industry, some brands become standard bearers for the rest of the business, prime examples for how to run certain aspects of a restaurant. McDonald’s, of course, has long been one for its marketing, scale, and efficiency. In the last five years,...
Fast food restaurant brands trace food source to protect quality and safety.
Food Safety
Technological advances have influenced the restaurant industry in obvious ways, including through virtual reservations, online reviews, and increased customer interaction through social media. But in the back of the house, new tracking software and standards are revolutionizing supply systems,...
QSR operators dish raw and uncooked foods to improve healthy eating.
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.It is unknown exactly how many Americans today completely eschew cooked foods and sti
Top chefs open new fast casual restaurants to reach mass consumer audience.
One of the most dynamic culinary changes in restaurant history may be wafting just under our collective noses: Chefs—real, honest-to-goodness chefs—are taking over fast-casual kitchens.Thought it was just a novelty?
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.
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Top QSR chains finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.