As one of the most recognizable names in quick service, Burger King believes restaurants perform best when they are operated by owners who live in their markets, are closest to the guest, understand their communities, and take a more hands-on approach to the business. Key to the brand’s long-term turnaround strategy, Burger King is in […]
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Beverages are no longer just a sidekick to the main menu—they’re increasingly a primary driver of traffic and check growth in the quick-service restaurant space. According to Datassential, operators are expanding beyond traditional soft drinks into more dynamic, customizable offerings that can attract new occasions and serve as a traffic driver. Research shows beverages account […]
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By now, most pizzerias have heard of—or are serving—hot honey. But what some might not know is that the national trend started in a Brooklyn pizzeria. The “swicy” pizza topping took seven years of development, starting in 2003 with a nod to Brazilian chili-infused honey. From inspiration to overnight hit, it is taking the pizza […]
The post The Explosive Trend That Spread from Pizzerias to Dunkin’ appeared first on QSR Magazine.
Labor challenges aren’t letting up. For restaurant leaders, the pressure to attract, retain, and develop talent has never been greater. In this new report from Buffkin/Baker, discover why today’s workforce shortage is a long-term structural shift and what organizations can do to adapt. From evolving employee expectations to leadership, culture, and retention strategies, the report […]
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Artificial intelligence is moving quickly from curiosity to competitive necessity in restaurants. According to Popmenu’s 2025 Restaurant Trends to Watch Report, 74 percent of restaurant operators expect AI to become a staple in their business within the next three years. For quick-service restaurant operators, though, the real opportunity isn’t in flashy tech, it’s in solving […]
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The U.S. restaurant industry continues to grow even as operators face a more demanding environment shaped by labor pressure, cautious consumers, and rising digital expectations. For emerging brands, that means the real challenge is no longer just creating demand, it is building an operating model that can absorb that demand consistently. Secret Burger Kitchen (SBK), […]
The post How Former Dave’s Hot Chicken and Subway Executives are Helping This Emerging Burger Brand appeared first on QSR Magazine.
Thriving margins live in the details within the high-velocity world of quick-service restaurants. While most operators obsess over menu pricing and labor hours, Bill Byrd found a six-figure advantage in a place many overlook: the fryer. As president and co-owner of PMTD Restaurants, Byrd manages 42 locations, including 32 KFC restaurants. Cooking oil is his […]
The post How One KFC Franchisee Found $136,000 in Annual Savings appeared first on QSR Magazine.
In franchising, the most compelling opportunities are rarely found in the most crowded segments. Experienced operators understand that real upside often comes from categories where consumer demand is accelerating—but where national competition has not yet caught up. That is exactly where Naz’s Halal stands today. Halal has quickly emerged as one of the most searched […]
The post A Multi-Unit Growth Platform in One of the Fastest-Rising Quick-Service Categories appeared first on QSR Magazine.
In a crowded coffee franchise marketplace, growth alone is not enough. The brands that rise above the noise are the ones that combine strong unit economics with a clear sense of purpose and an operating model built for modern consumers. Aroma Joe’s has spent more than two decades refining that balance, quietly positioning itself as […]
The post Why Aroma Joe’s Is Built for Smart Growth appeared first on QSR Magazine.
When Adam Worsham talks about franchise development at Valvoline Instant Oil Change, he doesn’t lead with statistics. He starts with a simple philosophy: the relationship begins before the ink dries on any agreement, and it continues long after the first service center opens. “From the first conversation, our goal is to make the experience transparent, […]
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