Tagged Articles

QSR

  • Famous Dave’s To Introduce Line-Service Model in September

    BBQ Holdings to open a cafeteria-service style prototype dubbed Quick-Que’ in September in Minnetonka, Minn.

  • Mooyah’s Refresh Kicks Off Turn Around Plan

    Turning around a concept with a declining store count is never easy.

  • Dumpling Spot Revives the Automat in NYC

    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 making a comeback.

  • Taco Bell Goes Mobile

    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 specifically designed for guests to order ahead through the brand's mobile app to create a frictionless experience.

  • Wayback Burgers Modernizes

    This burger concept has updated its look, but it still aims for an old-time experience.

  • What Disaster Preparedness Can Teach Us Now

    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 our world, we talked with two experts in disaster planning in the foodservice industry.

  • One Problem | Three Solutions: Overcoming the Biggest Design Challenges in the QSR Segment Today

    With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive.

  • The Outfitter: Brent White on Designing QSRs

    Hot colors, hard plastic surfaces, fixed furnishings, drab dropped ceilings, bright institutional lighting — think back to just about any fast-food restaurant chain not too many years ago, and these are the design elements you’d have been likely to see. After all, the whole QSR experience was built around getting customers in and out quickly, not making them comfortable enough to hang around.

  • The State of QSRs

    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 within the segment, now is arguably as challenging a time as any. That’s because the once relatively simple QSR restaurant model suddenly is no longer simple.

  • Fazoli’s Sees Success with New Design

    Italian QSR Fazoli’s introduced a new restaurant prototype design in its home market of Lexington, Ky., with plans to bring the new look to every location across the country.

  • Subway to Remodel More Than 10,500 Stores

    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.

  • Huey Magoo’s to Nearly Double Footprint in 2019

    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 and McKenzie Cohen.

  • Dunkin’ to Open 50 New Locations

    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 under the agreements are slated to open over the next few years in key growth markets including Texas, Michigan, Kentucky, Minnesota, Wisconsin, North Carolina, Nevada and Missouri.

  • Tim Hortons Opens First Restaurant in China

    Tim Hortons opened its first location in China in the country’s largest city, Shanghai.

  • QSR Chop Stop Signs 16 Franchise Agreements

    Chop Stop, a California-based QSR salad concept known for its customizable chopped salads and other health-oriented menu options, announced that it has recently signed 16 new franchise agreements in three states.

  • Fazoli’s Signs Five-Unit Deal in South Carolina

    Italian QSR chain Fazoli’s signed a multi-unit deal with Impact Hospitality Group to develop five new restaurants in and around Columbia, S.C., with the first slated to open in 2019.

  • Chicken + Whiskey Takes Inspiration from Peruvian Gods

    In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space. 

  • Is Your Restaurant Prepared for a Disaster?

    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 hurricanes, tornadoes, earthquakes and floods, there are outside threats to your restaurant. However, there are steps you can take to prepare during development and design as well as those that can be implemented once an operation is up and running.

  • Taco John’s Intros QSR-Plus Model

    Mexican QSR chain Taco John’s boasts a system of nearly 400 stores located primarily in the upper Midwest and mountain states. The company is looking to expand its footprint into the Mid-Atlantic and beyond, with a goal of joining Taco Bell and becoming one of the two clear national leaders in the Mexican QSR space.

  • Bar Design Niche: Third Space

    The emphasis is on social at Pinewood Social in Nashville, Tenn. It combines a big bar program with a coffee shop, a full dining room, six bowling lanes and a large outdoor patio, sporting bocce ball courts, two dipping pools, and a 1976 Airstream trailer “food truck.”

  • Lee's Sandwiches Opens First East Coast Store

    Lee's Sandwiches, a San Jose-based quick-serve restaurant chain specializing in Bánh Mì Vietnamese sandwiches, gourmet coffee and other Euro-Asian food products, has opened its first East Coast location in Falls Church, Va.

  • Fazoli's New Drive-Thru Initiative Merges Speed with Accuracy

    Italian-American quick-serve chain Fazoli's has launched a "Drive Under 5" campaign to boost speed of service at the drive-thru.

  • Pizza Patrón Targets 50 New Stores

    Pizza Patrón will reboot its franchising push this year, targeting strategic new markets and adding more stores in existing ones.
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