QSR, Restaurant and Food Service Trends from Northern America

April 17, 2011

Tavern Traditions help operators to use social media to find customers interested in Tavern Heritage Food

New Lamb Weston Tavern Traditions™-brand Beer Battered Onion Rings, Fries, and Mozzarella Sticks allow foodservice operators to tap the heritage of the American tavern renaissance

April 14, 2011

Colin Powell to keynote NRA Show 2011

General Colin L. Powell (Ret.) will share insights into global events, and the impact those changes and issues will have in the United States and abroad, at the National Restaurant Association’s annual trade show next month.

April 14, 2011

Curly Fries Free at Arby's on Free Fryday (April 15)

To provide these tax procrastinators with a little break, and to reward those lucky few who have already completed their returns, Arby's Restaurant Group, Inc. has declared Friday, April 15 as Free FryDay at locations nationwide (United States).

April 14, 2011

Consumers say Wendy's fries taste better than McDonald's

According to a national taste test in the US presented by Wendy's, consumers said Wendy's new fries taste better than McDonald's fries.

April 12, 2011

Technomic finds lower calorie items gaining momentum on restaurant menus

As America ramps up its fight against bulging waist lines, restaurant chains are providing ammunition in the form of great-tasting menu items with 550 or fewer calories.

April 07, 2011

New York State Restaurant Association (NYSRA) speaks on proposed New York City toy ban

New York's City Council announced its proposal to outlaw toys and other incentives from meals that don't meet extensive nutrition requirements

April 07, 2011

New York City lawmaker proposes fast-food toy ban

A New York City lawmaker has proposed a bill that would ban fast-food restaurant gimmicks that include children's toys, like the McDonald's Happy Meal, unless the meal meets certain nutritional standards.

Hamburger University began in a McDonald's restaurant basement in Elk Grove Village, Illinois

April 07, 2011

McDonald's Celebrates 50th anniversary of the Hamburger University

McDonald's Corporation (NYSE: MCD) today kicked off a year-long celebration of the 50th anniversary of Hamburger University, its signature training and education facility. In 1961, Hamburger University began in a McDonald's restaurant basement in Elk ...

April 06, 2011

McDonald's on what's behind big hiring plans

McDonald’s Corp. officials said the company’s plan to hire 50,000 people in one day presents it with an opportunity to show that a “McJob” isn’t a dead end but rather the start of a career.

April 05, 2011

What the FDA menu-labeling regulations really mean

So you don’t quite feel up to struggling through all 183 pages of the U.S. Food and Drug Administration’s proposed menu-labeling regulation?

April 05, 2011

McDonald’s wil op 19 april 50.000 mensen aannemen

McDonald’s wil in de Verenigde Staten op 19 april 50.000 nieuwe personeelsleden in dienst nemen, meldde het concern gisteren.

April 04, 2011

FDA proposes draft menu and vending machine labeling requirements, invites comments

The U.S. Food and Drug Administration has issued two proposed regulations regarding calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines.

March 28, 2011

Wendy's New French Fries a 'Huge Success'

Want some fries with that? At Wendy's the answer increasingly seems to be yes, thanks to the chain replacing its thin and soggy french fries with a crisper, skin-on version flavored with sea salt.

March 24, 2011

FDA delays menu labeling rule

As members of the restaurant industry eagerly await federal menu-labeling guidelines, the U.S. Food and Drug Administration said the complexity of the issue is delaying the promulgation of the regulations.

March 22, 2011

French Fries orders may suffer from Calorie Counts on Menus

As the U.S. Food and Drug Administration (FDA) readies to submit its proposed regulations for the federal menu labeling law by the March 23, 2011 deadline, the lingering question is how will U.S. consumers react to seeing calories on menus?