Carl's Jr., Hardees introduce spicy El Diablo burger

Carl's Jr. and Hardee's introduced the new Thickburger El Diablo available with sliced jalapenos, crunchy Jalapeno Poppers, spicy habanero bacon sauce and pepper-Jack cheese, on top of a Black Angus beef Thickburger served with bacon.

FEATURES


Simple solutions to minimizing food waste

Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.

5 for 5: McDonald's, desserts, technology among trending articles

The top five articles trending on QSRWeb range from McDonald's to dessert trends to technology.

Sometimes love just ain't enough: #McDonaldsPayment brings out the crazy all over Twitter

McDonald's now infamous Super Bowl ad promoting its new campaign of accepting hugs for payment has exploded on Twitter, and not in the gentlest of ways.

Make every year count

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...

From lawsuits to 'factory food': 6 things wrong with McDonald's

The Board of Directors of McDonald's Corporation announced that President and Chief Executive Officer Don Thompson will retire March 1, 2015, after almost 25 years of service.

Bigger isn't always better: the case for limited menus

Limited menus for QSRs and fast casual restaurants have financial and operational benefits.

Limited-time offer, long-time benefits

Seasonal flavors are more popular than ever: Tehnomic reports that two-thirds of consumers said they’d be likely to order limited-time-offer foods that match flavors from the specific time of year

How QSRs are hitting on the customization trend

Forty percent of consumers consider menu variety to be extremely or very important to them when choosing a QSR, almost regardless of their age, gender, income or other factors.

Executive round table: Quick-service industry leaders make their 2015 predictions

Localization, transparency and a healthy/indulgent spectrum are expected to accelerate in '15, as are mobile ordering and catering.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

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NEWS


YUM! wins awards, breaks fundraising record for hunger relief campaign

Yum! Brands' World Hunger Relief effort is a private sector hunger relief initiative, spanning more than 125 countries, over 41,000 KFC, Pizza Hut and Taco Bell restaurants and 1.5 million associates.

Chipotle, Subway, Pizza Hut take home Harris Poll 'Brand of the Year' award

Brands with the highest scores for equity receive the Harris Poll EquiTrend "Brand of the Year" award for their category.

Peet’s Coffee introduces Javiva

Peet’s Coffee today introduced Javiva Blended, a new blended iced coffee beverage now available in all Peet’s stores nationwide.

March Madness drives up chicken wing prices 63%

Restaurant operators are paying higher prices this year during March Madness for bone-in wings, spending 63 percent more than in 2014.

UCLA business program to host restaurant executive conference

UCLA Extension will host the 19th Annual UCLA Extension Restaurant Industry Conference on Thursday, April 16 at UCLA Covel Commons in Los Angeles.

Cold Stone Creamery intros new spring ice cream flavors, cake

The Spring Fling Creations at Cold Stone Creamery, the company's new spring menu options unveiled March 4.

Blimpie intros flatbread sandwiches

Blimpie has introduced three oven-fired flatbread limited time offers available until the end of April.

Krystal debuts 'Cheese Lovers' line and banana pudding shake

All new products are available now through April 26 at participating restaurants.

Bruster's goes mad for mint with new 'Mint Madness' treats

Bruster’s Real Ice Cream has introduced a new seasonal treat: Mint Fudge Crunch Ice Cream

Chick-fil-A combines two menu favorites

Chick-fil-A introduces its newest menu item, Frosted Lemonade, at restaurants nationwide today.

Wendy's salads commit to freshness

Wendy's is asking consumers to look "beyond the bowl" because it's not what your salad goes into, it's what goes into your salad. Building on Wendy's founder Dave Thomas' promise that "Quality is our Recipe," Wendy's said in a press release that it "delivers fresh, quality ingredients in each of its premium salads."

Brinker interim CFO wins WFF's Outstanding Board Service award

The Women’s Foodservice Forum has awarded Marie Perry, interim CFO, senior VP, controller and treasurer for Brinker International Inc., the WFF Outstanding Board Service Award.

Kraft receives highest award from WFF

The Women’s Foodservice Forum has announced that Kraft Foods Group Inc. is the winner of the SOAR Award.

United Restaurant Supplies manager wins WFF Volunteer of the Year

The Women’s Foodservice Forum, a leadership development organization, in partnership with Brinker International announced that Lisa MacNeil, General Manager, United Restaurant Supplies, a subsidiary of Gordon Food Service, was awarded the Volunteer of the Year Award.

After a two-year hiatus, McDonald's brings back Chicken Selects Tenders in Southern California

For a limited time Southern California consumers will be able to enjoy McDonald’s new Chicken Selects Tenders made with 100% tenderloin meat.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.