Adam Fleischman looks over his desk, which is full of culinary books and inspiration for the budding professional.
Executive Insights
The new fast-casual generation has welcomed an eclectic mix of innovators, from fine-dining chefs to dot-com moguls and former Wall Street investors. But even among such a varied bunch, Adam Fleischman stands apart. A liberal arts major, Fleischman originally planned for a career in journalism...
Taco Bell is launching Nacho Fries.
Competition
Taco Bell has been busy lately, from unveiling self-serve kiosks to releasing of Nacho Fries to bolstering its leadership team—most notably hiring Julie Felss Masino as brand president—in just the last two months. And the brand is not stepping away from the spotlight anytime soon. “We’ll definitely...
A diner eats Wow Bao dumplings with chop sticks. The fast casual is a leader in innovation.
Executive Insights
Technology has come a long way in the restaurant industry in the last decade. And today, following the rise of mobile platforms, operators are finding that restaurant automation—particularly with self-service ordering kiosks—is opening the door to potential labor savings. Just look at Wow Bao. The...
Dunkin' Donuts is removing artificial dyes from its donuts.
Industry News
This afternoon, we’re launching our second edition of our weekly Facebook Live series, “The Weekly Serving with QSR.” Join editors Sam Oches and Nicole Duncan at 3 p.m. as we review the headlines from the week that was and discuss all things quick service. Want to ask us a question about the news,...
Guests look out the window while drinking coffee at Starbucks.
Outside Insights
In today’s ever increasing digital world, marketing your restaurant has become far more difficult. Social media and digital marketing has permanently altered how restaurateurs develop and execute a successful marketing campaign. Customers now rely more than ever on online reviews, social media...
Read Full Story // read more about: Guest Author, Technology
A manager chats with one of his employees. Culture is key to any great business these days.
Mike Ganino: Crafting Culture
Imagine you’ve been invited to a dinner party by a new acquaintance. You aren’t sure what to expect; will it be a sit-down evening with jazz music echoing from the speakers? Or will you be sitting at picnic tables strung around the backyard with a beer and the Spotify playlist set to yacht rock? Or...
Industry News
Bagpipes. Flowers being tossed in a casket. The Burger King mascot handing out burgers to mourners at a funeral. The fast-food giant isn’t exactly holding back in its latest campaign to promote a fresh menu item. On Thursday, Burger King launched a new item nationwide—the Double Quarter Pound King...
Starbucks is teaming up with Spotify for gift cards.
Industry News
A Starbucks in Seattle is now accepting only cards and mobile payments. Local outlet KIRO 7 reported that the location inside the Russell Investment Center in Downtown Seattle has ditched cash, and that Starbucks is hoping to gather customer and employee feedback from the experience. It isn’t clear...
Read Full Story // read more about: Danny Klein, LSR, Starbucks

Pages

Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
The quick-service restaurant industry involves a rapid pace of business for the owner or franchisee. Accordingly, such individuals often neglect to plan for the future.
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.
The term “point-of-sale” can be a bit of a misnomer.