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...
Southern California fast casual kale salad excites customers looking for bitter notes.
Menu Innovations
“It’s on a secondary menu that we call ‘Get It Naked,’ which to us means lower in fat and lower in calories. One of our top items has always been the tostada. What we wanted to do with the Naked menu was try to take one of our top-selling products, which was the tostada, and make it even healthier...
Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
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 QSR chains protect security with credit card systems in age of restaurant breaches.
Wendy’s founder Dave Thomas knew what mattered. He knew that Wendy’s beef had to be fresh. He knew that his own quirky advertising image had to be endearing.
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.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
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.