COO: Newk's riding high on 'second wave' of fast casual

by Brenda Rick Smith — Editor, Networld Media Group

Jim Greco, newly-appointed COO of Newk’s Franchise Company, sees an opportunity for the chain to supplant early leaders like Panera thanks to culinary-driven…

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

Restaurants beefing up offerings despite rising protein costs

by Alicia Kelso — Editor, QSRWeb.com

Operators are so undeterred by rising protein costs that menu mentions of protein across the board have risen 67 percent in the last five years.

Prognostication: 2015 menu trends

by Alicia Kelso — Editor, QSRWeb.com

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in…

Tea, craft soda, beer bubbling up in beverage trends

by Brenda Rick Smith — Editor, Networld Media Group

Fast casual operators can pull away from the pack by offering trendy beverages like handcrafted sodas, specialty teas and alcohol. But will margins be high…

Panera, Chipotle set sustainability standards by starting small, thinking big

by Alicia Kelso — Editor, QSRWeb.com

The biggest opportunities to save come with packaging and waste initiatives.

Industry trends: Consumers will spend more for transparency, authenticity, safety

by Alicia Kelso — Editor, QSRWeb.com

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Firehouse CEO: Restaurant industry dealing with unprecedented headwinds

by Alicia Kelso — Editor, QSRWeb.com

Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.

Fast casual execs weigh successes and failures of QSR segment

by Alicia Kelso — senior editor, QSRweb.com

Despite a few notable bright spots -- Wendy's, Domino's -- most observers agree that the QSR segment is in trouble. What are the lessons and opportunities for…

Experts share insights on millennial dining-out decisions

by Brenda Rick Smith — Editor, Networld Media Group

Shaped by user-centric devices and the Great Recession, value-conscious millennials are looking for great experiences that are friction-free.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

A thing for wings

by Brenda Rick Smith — Editor, Networld Media Group

From QSRs to sports bars, wings are on menus everywhere. Why?

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Holy jalapeno! How hot will menus get?

by Alicia Kelso — Editor, QSRWeb.com

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Fresh To Order CEO: Fast casual concepts need to 'elevate up'

by Alicia Kelso — Editor, QSRWeb.com

Panos believes many brands in the segment are not delivering on true, fresh, made-from-scratch products.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Burger Lounge CEO: Almost any food type can be 'fast casualized'

by Brenda Rick Smith — Editor, Networld Media Group

J. Dean Loring believes the 'better burger' bubble is here.

5 ways to ramp up your restaurant's customer service

Customers are now much more likely to make a comment about your business via social media where they can either gloat or vent their frustrations to an…

Biggest challenge for breakfast daypart is converting eat-at-home consumers

Americans spend only 12 minutes eating breakfast; those 12 minutes should be seen as precious by restaurant operators.

How to maximize your supply chain strategy

by Alicia Kelso — Editor, QSRWeb.com

In addition to cost, choose a distributor based on their food safety record and customer service metrics, as well as their sanitation practices.