The right hue can make all the difference in how customers behave.
Designing a prototype is no mean feat. Here we look at five best practices for creating one.
QSR Krystal Restaurants LLC unveiled plans for its new restaurant prototype. The new location will be built in the brand’s hometown, within minutes of its Atlanta
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car
With long buildout times threatening to cool its hot streak, this QSR chicken chain has developed a building that can go up in months.
Your menu board is often the first thing customers look for as they enter your restaurant and it’s a very important tool, both for selling and connecting with guests.
Experts and readers weigh in on what they learned over the past year and how they plan to apply those lessons moving forward.
Convenience retailer 7-Eleven introduced its Evolution Store concept in 2019. All seven Evolution Stores included a restaurant concept. When the chain opened its eighth
In the next few months, fast-casual concept, Hawaiian Bros., which specializes in traditional Hawaiian plate lunches and related fare, will open its first Texas
Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.
As the pandemic raged on late last year, countless quick-service restaurants debuted shiny new prototype designs. While the menus of each concept differed somewhat, the
BBQ Holdings to open a cafeteria-service style prototype dubbed Quick-Que’ in September in Minnetonka, Minn.
Turning around a concept with a declining store count is never easy.
Automats — where patrons could get food and beverages from a space filled with vending machines — were last popular nearly 100 years ago. It seems the format may be
Taco Bell has recently evolved its menu and overhauled its digital experience. Now, the chain has unveiled its latest iteration: Taco Bell Go Mobile. The prototype is
This burger concept has updated its look, but it still aims for an old-time experience.
Traditional disaster preparedness involves creating a plan for when chaos strikes, whether it’s brought forth by Mother Nature or manmade. As COVID-19 continues to shape
With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive.
Hot colors, hard plastic surfaces, fixed furnishings, drab dropped ceilings, bright institutional lighting — think back to just about any fast-food restaurant chain not
The view from 3,000 feet of the American quick-service restaurant industry is arguably more interesting right now than at any time in its history. And for companies
Italian QSR Fazoli’s introduced a new restaurant prototype design in its home market of Lexington, Ky., with plans to bring
Subway plans to remodel more than 10,500 U.S. restaurants by the end of 2020. The chain has completed nearly 1,400 remodels globally and says 900 more are underway.
Central Florida-based chicken tenders chain Huey Magoo’s opened its ninth location, an 1,875-square-foot store located in Champions Gate, Fla., owned by franchisees Chris
Dunkin’ announced it has signed agreements to open 50 new locations as it continues to focus on growth and development efforts outside of the Northeast. New locations
Tim Hortons opened its first location in China in the country’s largest city, Shanghai.
Chop Stop, a California-based QSR salad concept known for its customizable chopped salads and other health-oriented menu options,
In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space.
Unfortunately, today’s world is not a safe place. From the threat of domestic and international terrorism and workplace shootings to natural disasters such as
Mexican QSR chain Taco John’s boasts a system of nearly 400 stores located primarily in the upper Midwest and mountain states.
Washington D.C. will get a new 4,000-square-foot full-service ramen bar later this month.
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