Chicago based fast casual Naf Naf Grill offers Middle East cuisine in quick restaurant environment.
Emerging Concepts
Seven years ago, Sahar Sander and Elan Burger pooled their savings and opened a shop serving Middle Eastern cuisine in a small footprint with no air conditioning and a bold purple painted exterior—the architectural lines of a vintage Taco Bell. The 1,200-square-foot restaurant, located in the far...
Web Exclusive
Next week, New York fast casual fresh&co. will begin selling holiday pies—namely cranberry-apple and pumpkin pie—at its 14 locations around Manhattan. What makes these sweets special isn’t so much their seasonality as their origins. Last month, fresh&co. began a new partnership with the...
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Top QSR chains leverage big data numbers for restaurant business success.
Restaurant Software
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual. In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Mediterranean...
Denise Lee Yohn: QSR's Marketing Guru
My annual tradition of regaling you with the biggest brand stories of the year in fast food continues. The news items from 2015 run quite the gamut, from an eye-popping IPO to a highly anticipated leadership change to some misguided advertising choices and more. Shake Shack went public and...
Outside Insights
When a quick-service restaurant is successful, the next step is usually to open up franchising opportunities to aspiring entrepreneurs and business owners—a critical part in the growth of the business. When you go to well-known quick serve, more than likely you are eating at an establishment that...
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Industry News
In recent years restaurant operators have adapted their social media strategy as the benefits of platforms like Twitter and Facebook become more apparent. While some brands may have initially balked at social media as a viable way to engage consumers, many chains now dedicate considerable resources...
Top fast casual chains offer lessons to startup premium restaurant brands like Num Pang.
Special Report
I don’t make it to the movies much anymore. Like a lot of people, my wife and I find the price hard to justify; $25 for a night of entertainment where our only dining decision is which flavored spice to rain over burnt popcorn is far too steep in the age of Netflix, Hulu, and Redbox. But I’ve got a...
QSR chains explore new real estate site selection strategies to maximize business exposure.
Design
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations. Dropping cookie-cutter, one-size-fits-all buildings into any available space is no longer a sustainable expansion strategy in today’s economy. Arby’s is one brand that has reconsidered its...
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
Top chefs open new fast casual restaurants to reach mass consumer audience.
One of the most dynamic culinary changes in restaurant history may be wafting just under our collective noses: Chefs—real, honest-to-goodness chefs—are taking over fast-casual kitchens.Thought it was just a novelty?
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.
Chicago fast casual chain offers healthy versions of fast food classics.
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Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.