Industry News
When the economy soured, the quick-service industry was not exempt from repercussions, but many brands took the opportunity to go back to the drawing board to draft a survival strategy. At Philly Pretzel Factory, that survival strategy flourished into a partnership with big-box retailer Walmart,...
Fast food brands use gluten free and allergy friendly menu items and preparation
Food Safety
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns. Gluten, the latest focus of the food allergy community, has had a...
A Maui Wowi quick service franchisee keeps his day job while running restaurant.
Denise Lee Yohn: QSR's Marketing Guru
Franchisees entering the quick-service space might not need to quit their day job, after all. A high school teacher for going on 11 years, Chad Knee recently ventured into the quick-serve industry with fruit smoothie and coffee retailer Maui Wowi Hawaiian, opening his first unit in June. Now, with...
Famous celebrities invest in fast food industry through franchise partnerships.
Denise Lee Yohn: QSR's Marketing Guru
Outside a new Memphis-area Wingstop, a small crowd of locals gathers for a ribbon-cutting ceremony and grand opening. The restaurant looks like most others in the Texas-based brand’s portfolio—a modest sign with a signature dark green sans serif type protrudes from a beige concrete exterior,...
For Chick-fil-A CEO and president Dan Cathy, foodservice is a family operation.
Start to Finish: What Inspires Execs
I’ve been a “lifer” with this family business called Chick-fil-A. I started visiting our family restaurant, The Dwarf Grill, nine months before I was born. When we were very young, my dad [Truett Cathy] would take me, my brother, and my sister to the restaurant, where we would not only scrape the...
Read Full Story // read more about: Chick-fil-A, Sam Oches
Auntie Anne’s invests in tomorrow’s talent.
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Proposed minimum wage increases have operators worried about labor costs.
Web Exclusive
Brands and operators in the quick-service industry are not looking forward to proposed minimum wage increases that are being seriously considered by states, local municipalities, and the federal government, especially following President Obama’s most recent State of the Union address. After...
Corn prices are expected to drop 20 percent in 2014.
Fast Casual
Two years after a major drought increased feed prices, restaurant operators should see relief in the year ahead and capitalize on lower prices to pad the bottom line, according to a recent report. Corn prices are expected to drop 20 percent in 2014, according to a forecast released in November by...
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 brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Top QSR chains add new workers with jobs to prep for holiday business rush.
Those in the world of customer service know all too well the stress that the holiday season brings: long lines of customers, clogged parking lots, and sometimes hangry (hungry and angry) shoppers.To accommodate the huge jump in traffic, businesses across America start hiring and training large level
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to