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Considering counter service?

Several times a month the Washington Hospitality Association produces well-sourced articles on the cutting-edge trends and best business practices that keep our industry alive. This latest article brought insights from

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Barbara Johnson: Making a Difference for Women and Employees in Quick-Service

By Paul Schlienz From the back-of-house to front-of-house to corporate headquarters, women are increasingly central to the future of restaurants. According to research by the National Restaurant Association, 61 percent

News Room Quick Service

Eye on Hospitality: Automation Increasing, So are Jobs

It seems counterintuitive, but the introduction of widespread automation at some high profile quick service and fast casual restaurants chains have not led to a decrease in the number of employees. On the contrary, the number of workers on their payrolls is on the rise.

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DOL Assumes the Worst When It Comes to Quick-Service Restaurant Franchisees

These days, all employers face challenges from regulators over wage and hour rules, but the regulatory climate may be toughest of all for the restaurant industry.

Magazine Quick Service

Seven buzzes for quick-service restaurants

QSRs are embracing new electronic ordering technologies, rethinking ideas of what constitutes a perfect employee, finding new ways of connecting with local communities, responding to pricing realities and developing an entirely new approach to employee advancement.

News Room Quick Service

Washington Restaurant Market Watch: QSRs discover table tracking

If you’ve encountered table trackers, you’ve probably seen them at fast casual establishments, like Panera Bread, but don’t be surprised if you soon see this technology at your favorite quick service restaurant.

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Washington Restaurant Weekly: FDA announces trans fat ban

Following two years’ discussion, the U.S. Food and Drug Administration (FDA) is removing partially hydrogenated oils (PHOs), artificial trans fat’s main contributor in the food supply, from its listing of “generally recognized as safe” ingredients.

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Restaurant industry added more than 9,000 locations in 2014

The restaurant industry added a net 9,022 establishments in 2014, which represented the fifth consecutive year with gains of at least 7,000 locations.

News Room Quick Service

Washington Restaurant Market Watch: Quick service restaurants see benefits in energy conservation

Energy conservation is gaining momentum and interest among quick service restaurants.

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Washington Restaurant Market Watch: Smartwatch ordering coming soon to a restaurant near you

Like never before, restaurants are scrambling to add technology that allows easier customer interface. Members of the Millennial generation expect it, and restaurant operators view it as a way to increase efficiency and improve service.

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Washington Restaurant Market Watch: Quick service chains embrace specialty coffee

Not so long ago, you wouldn’t expect to find gourmet coffee products at quick service chains that specialize in fare like burgers, chicken, donuts or tacos. This, however, is no longer the case.

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Former NLRB member: “Joint employer” ruling eliminates jobs

The recent decision by the National Labor Relations Board’s general counsel to consider McDonald’s and its franchisees as “joint employers” in a series of labor practice complaints could have severe, negative consequences across industries and discourage people from purchasing franchises, according to former NLRB member Peter Kirsanow.