Industry News
Before vegan concept by CHLOE opened in New York City, creative director Samantha Wasser was a fan of another Manhattan fast casual: Mimi Cheng’s Dumplings. Now the two brands have collaborated to create a Guac Burger Dumpling that will be available at Mimi Cheng’s throughout the month of March. “I...
Dallas based fast casual restaurant executive steers company to value menu message.
Special Report
For decades, the value equation in the limited-service restaurant industry was this: Divide what you get by what you pay. The lower the price or the greater the discount, the better the value. Today, that equation more or less holds up for a large portion of U.S. consumers who remain budget-...
California fast casual pizza chain accepts investment from major QSR Asian brand.
Web Exclusive
When big restaurant chains get hungry for growth, the answer isn’t always unit expansion. For some, the answer is to bring smaller restaurant companies into the fold through acquisition or investment. Popular at the beginning of the Millennium, this strategy has once again become attractive to...
Industry News
As far as events that come around only once every four years—the Olympics, presidential elections—Leap Day seems to pale in comparison. “Leaplings,” or those born on February 29, have a special reason to celebrate the day, and several quick-service brands are jumping on the bandwagon. Some, like...
Menu development columnist Marc Halperin talks QSR chefs using bitter and sour flavors.
Marc Halperin: Resident F&B Expert
If the pucker factor of lemon juice, vinegar, or Greek yogurt just makes you wince, or if the prickly sensation of bitterness on the sides and back of your tongue makes your nose scrunch and your taste buds recoil, you’re far from alone. Turns out that while we’re genetically predisposed to love...
Menu Innovations
There are five basic tastes that the human palate can sense when eating food: salty, sweet, bitter, sour, and umami. In the limited-service restaurant industry, however, salty and sweet (and, recently, umami) have reigned supreme, leaving bitter and sour flavors on the fringe. But that’s starting...
Basketball legend Ray Allen and his wife open healthy fast food drive thru in Miami.
Web Exclusive
Professional athletes are no strangers to the restaurant industry. John Elway has a steakhouse. So does Mike Ditka. Michael Jordan had a sports bar. There’s Shula’s (helmed by legendary NFL coach Don Shula) and then there’s Arnold Palmer’s (owned by—you guessed it—golf great Arnold Palmer). But the...
Industry News
Fast casual UFood Grill prides itself in serving up wholesome, healthy food with even heartier items not surpassing the 700-calorie mark. Given the Massachusetts-based brand’s health halo, CEO Sal Rincione knew it was time for him to make some lifestyle changes. Last October when vice president of...
High quality fast casual chains attract investor money to spur restaurant growth.
If a recent spate of large-scale investments is any indication, the new crop of Fast Casual 2.0 restaurants—with their chef-driven menus and next-level ingredients—is piquing the interests of private equity firms.
Mama Fus is one quick service brand that leverages loyalty program data.
Consumers increasingly look to cash in on loyalty programs, and a new report from business strategy adviser Boston Consulting Group (BCG) shows that savvy quick serves can capitalize on a data-collection strategy to ensure loyalty success.“If you are a quick serve and don’t have [a loyal
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.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.