La Madeleine French Bakery & Cafe, the concept with French roots featuring bread freshly baked in every store, has high hopes for its new prototype, its first to have an American fast-food staple: a drive-thru.
Pulling in $157.3 billion in total sales in 2019, quick-service restaurant brands continued to dominate the burger category, according to Franchise Times Top 200+ data. That figure not only makes the QSR burger segment the largest of any in restaurants, it has the most sales of any in the Top 200+.
Wendy's CEO Todd Penegor breaks down the three pillars of Wendy's next growth phase.
The breakfast menu was designed with low complexity in mind using current equipment and similar processes as Wendy’s traditional menu.
The wildly popular Impossible Burger has QSR brands rethinking non-meat offerings.
The Impossible Burger comes frozen and pre-formed, making meat-free operations easy.
There's just nothing better than biting into a tasty burger: the melty cheese, the crunch of pickles and onions, the soft texture of a fresh, warm bun and the soy leghemoglobin trickling down your hand.
The way Wendy's CEO Todd Penegor talks about company growth doesn't sound like someone with a CPA background. He has a plan to invest heavily in international growth, pushing overseas markets.
CEO Desi Saran is testing out ghost kitchens and delivery-only menus at Sweetberry Bowls.
