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The year 2013 was a busy one for quick-service restaurant operators. Innovative new brands ranging from ethnic concepts to pizza fast casuals gobbled up more market share as traditional companies like McDonald’s struggled to find consistency. Legal issues such as health care and wage debates busied...
Industry News
Step into the former Caribou Coffee unit in Olde Raleigh, North Carolina, and you’ll catch a whiff of something unexpected: the scent of fresh-baked bagels and muffins. ­That’s because the Duraleigh Road location is now home to a Caribou and a Bruegger’s in one cobranded space. While the two brands...
Fast food chains reinvent fried side dishes.
Menu Innovations
Despite their name, french fries are as American as the 4th of July and are a mainstay in the quick-service universe. Fries are the most popular side item at U.S. limited-service eateries, outpacing others by a wide margin, according to various menu-monitoring reports. But other fried sides are now...
Understanding the two types of people in the world.
The scenario plays out something like this: I am sitting at home on a Sunday evening, talking with my beautiful wife, when suddenly I get inspired. My brain has had the weekend to relax, the caffeine level in my bloodstream is at its weekly low, and I’ve just gotten out of a long shower. It’s the...
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Quick service restaurant brands like Pizza Fusion expand idea of green operation
When Arianne Bennett opened the Amsterdam Falafelshop in Washington, D.C., in 2004, she had some ambitious sustainability aims: green products, solar power, composting, community dumpsters. She had a vision of creating her own eco-friendly utopia in a world only then beginning to ride the...
Quick serve concept Teddy's Bigger Burgers serves up premium burgers in Hawaii.
Emerging Concepts
Most U.S. mainland residents have never been to a Teddy’s Bigger Burgers; those who have probably visited while on vacation. But that may soon change, as the Hawaii-based burger joint now has two mainland units and is poised for additional growth. After the first Teddy’s opened in Honolulu in 1998...
Burger chain franchisees use community involvement to earn loyal customers.
Denise Lee Yohn: QSR's Marketing Guru
Jim Pagano knows what it takes to run a successful business venture, having previously worked in electrical product manufacturing in Asia and in home-furnishing stores. He and his business partner, Henry Talerico, recently took their expertise into the quick-service space and now own a BurgerFi in...
Cheese steak fast food chain to grow through new franchising program.
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Philly cheesesteak competition may be fierce in the City of Brotherly Love, but one budding concept is ready to rise above the rest and bring Philadelphia’s world-famous product to the masses. Wit or Witout—as in, “You want that ‘wit’ or ‘witout’ onions?”—is a two-unit, Philadelphia-based...
QSR brands look for money lenders to finance their business expansion.
Let’s talk money.First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S.
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
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 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
QSR chains market to Millennial customers by selling restaurant story.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.
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.