Industry News
When Uncle Maddio’s received its second equity investment in December, it was from a very familiar source. In June S&S Group took a minority stake in the pizza brand, and earlier this month Rutherford Seydel became the second investor. Seydel, a partner at a corporate law firm and co-owner of...
Top QSR franchise chains show off brand to potential franchisee clients.
Franchising
Confetti rains down on potential Which Wich franchisees while internal team members sing and offer rounds of high-fives. In Idaho, a potential franchisee rolls up his sleeves and takes orders at Pita Pit’s flagship in the U.S. In Tampa, Florida, candidates sit across the table from Checkers/Rally’s...
Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
Competition
As we put the finishing touches on 2015, a look back reveals a year full of major stories and trends throughout the limited-service restaurant industry. Although it is often difficult to pare a year’s worth of developments in culinary, financial, and operational categories, these 10 rise to the top...
Former NFL player with Baltimore Ravens now serves pizzas in top QSR.
Franchising
After playing nine seasons in the NFL—including a Super Bowl win with the Baltimore Ravens in 2013—Oklahoma native Billy Bajema decided his football career had run its course and he was ready for the next adventure. He had a business degree, but had not contemplated working in the restaurant...
Top QSR sandwich chain Which Wich improves kid menu with help from moms.
Web Exclusive
Just about everyone loves to gripe about kids’ meals. Parents complain about the food quality. Kids complain about the toy quality. And many restaurant owners complain that kids’ meals are just a fraction of sales. But a funny thing happened at the Dallas-based sandwich chain Which Wich after the...
Industry News
Consumers might be more health-minded than in years past, but that doesn’t mean they’re shying away from comfort food—at least Dave McDougall doesn’t think so. The CEO of Nashville-based Back Yard Burger knows the importance of indulging ever so often. This month, the better-burger brand introduced...
Industry News
The future looks bright for the Smiling Moose Rocky Mountain Deli. The Colorado-based fast casual is gearing up for unprecedented growth with a new menu, revamped store and logo design, and a streamlined approach to operations. “What’s that next step that’s going to allow us to differentiate...
Chicago based fast casual Naf Naf Grill offers Middle East cuisine in quick restaurant environment.
Emerging Concepts
Seven years ago, Sahar Sander and Elan Burger pooled their savings and opened a shop serving Middle Eastern cuisine in a small footprint with no air conditioning and a bold purple painted exterior—the architectural lines of a vintage Taco Bell. The 1,200-square-foot restaurant, located in the far...
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.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
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 chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
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.