Fast food brands scale food safety efforts up as they grow across the country.
Food Safety
It could happen to any restaurant. Business is strong, with sales and unit counts growing quickly. Optimism abounds for a healthy future. And then it happens. Contaminated food supplies filter into the system. Hundreds of customers get sick. Traffic and sales plunge as consumers worry over the food...
Quick service chains apply for trademark names to secure competitive advantage.
With constant pressure to churn out innovative menu items, some quick serves are protecting and marketing unique creations through trademarks, which, while tricky to obtain, have paid off handsomely for many owners and operators. At Austin, Texas­–based Schlotzsky’s, a trademarked sandwich known as...
Restaurant brand Blimpie partnered with Texas nonprofit to support organization.
Charitable Giving
At first glance, a nonprofit subdivision developer and a sandwich restaurant seem a far-fetched choice for partnership—ham and cheese and mortgages have seemingly little in common. But nonprofit executive Bobby Calvillo and Blimpie area developer Alan Crites found their visions for a community...
Quick service restaurants hire summer workers for popular seasonal job.
Web Exclusive
On the heels of the latest jobs report, which revealed that restaurants added more than 30,000 jobs in March—the 49th consecutive month of growth for the industry—limited-service operators are well positioned for the incoming summer season. Snagajob’s 2014 Summer Hiring Survey, which interviewed...
Ricardeau Scutt won his Saladworks franchise with some help from the skills he g
Executive Insights
Having immigrated to the U.S. from Haiti in 2000, Ricardeau Scutt embodies what it means to live out the American dream. Immediately after arriving stateside, Scutt started working at a Saladworks unit located in the Liberty Place shopping center in Philadelphia. Scutt started as a dishwasher and...
Quick service brands enhance nutritional profile of favorite foods like pizza.
Fast food gets a bad rap. The industry is actively cutting back on calories, sodium, trans fats, high fructose corn syrup, and other ingredient components that are detrimental to nutrition, but consumers and watchdogs alike are still quick to point fingers when the nation’s health woes come under...
Quick service brands sort through regulations tied to Obamacare.
Human Resources
From its controversial rollout to its wide-reaching impact on individual healthcare plans, the Affordable Care Act (ACA) has dominated recent headlines. What has received less attention, however, is the law’s impact on the foodservice industry. In late January, National Retail Federation (NRF) vice...
Pizza chains improve menu quality to compete with upstart fast casual brands.
Menu Innovations
The fast-casual pizza category is booming with its more personalized customization experience, and traditional quick-serve pizza brands are taking note. Earlier this year, Pizza Hut unveiled its Hand-Tossed pizza as a fresh new option with a lighter crust akin to the fast-casual segment’s artisanal...
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.
New Jersey fast food restaurant offers sweet treats in casino location.
As the executive pastry chef at the White House during George W. Bush’s second term, Thaddeus DuBois cooked for world leaders, dignitaries, celebrities, and political powerbrokers.
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 business leaders consider benefits of customers eating in compared with taking out.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out from the counter.But with the rise of fast-casual brands—which bank on a high-quality e
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 chain leader shares ideas on building business culture in restaurant industry.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.