Industry News
Under new ownership for just two years, Lenny’s Subs is getting a facelift both in terms of appearance and menu. In its home base of Memphis, Tennessee, one company-owned store has already been overhauled. The new color palette features cool grays, reds, and blues rather than muted beiges and taupe...
Industry News
With a background in entrepreneurship, technology, and brand design, Tim Young and Scott Drummond set out to bring together the best elements of the quick service and fast casual segments into one concept that symbolizes the essence of the healthy and sustainable zeitgeist. The new project, dubbed...
QSR better burger leader Culvers thrives on customer service and family environment.
Sitting along the winding Wisconsin River in southern Wisconsin, the town of Sauk City was originally the site of an ambitious Indian village, one that an 18th century visitor called “the largest and best built Indian town [he] ever saw.” “It contains about 90 houses, each large enough for several...
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures. Each relationship is different, but experts say productive...
Industry News
Ask anyone walking down the street to recite the Papa John’s slogan, and chances are he will answer without skipping a beat, “Better ingredients. Better pizza. Papa John’s.” Ask him to explain the “how” behind those words and the answer will be less eager. Papa John himself—founder and CEO John...
Big QSR brands invest in research and development labs to create new products.
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Some savvy limited-service chains are suddenly taking very literally the long-held notion that fast food is a science. Both Wendy’s and Dairy Queen have recently opened new research labs aimed at better serving and better understanding their customers. The new Wendy’s lab, which the company calls...
QSR brands can build business and improve restaurant experience with these tips.
Denise Lee Yohn: QSR's Marketing Guru
Q: In a recent column you contrasted customer service and customer experience. I understand the difference now, but how should I work on my customer experience? A: So glad you asked! Customer experience is the new battlefield where the war for customers’ dollars and devotion is fought. And yet so...
California QSR franchisee invests in employees for strong job growth and promotion.
When Farouk Diab immigrated to the U.S. from Israel in 1975, he secured his first job at a Wienerschnitzel Premium Hot Dogs in San Jose, California. Diab started as a janitor, but with a strong work ethic, he quickly climbed the company ladder to a managerial role. Recognizing Diab's dedication,...
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Biggest quick service restaurant brands build unit counts and system wide sales.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe quick-service restaurant industry continues to evolve, and that’s no more evident than in the QSR 50.
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.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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.
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