March 10th QSR Roundup: Emerging Trends, Financial Challenges, and New Menu Items in the Industry

QSR news for Mar 10th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 53 articles to bring you the latest. Estimated reading time saved (at 200wpm): 180 minutes. It'll take you only 9 minutes to catch up.

Spicy Fusion and Innovative Menu Items Ignite the Dining Scene

Firehouse Subs Teams Up with 'Hot Ones' for Bold New Sandwiches

Firehouse Subs has partnered with the popular show 'Hot Ones' to launch two new fiery sandwiches: the Spicy Dill Hook & Ladder and the Zesty Garlic Hook & Ladder.

• The Spicy Dill reaches a scorching 10 on the heat scale, perfect for spice enthusiasts.
• The Zesty Garlic offers a milder heat at 2 on the scale, catering to those who prefer less spice.
• Introducing Last Dab Dill Pickles, infused with Carolina Reaper hot sauce—a first-ever menu item!
• National marketing features Sean Evans and firefighter Carlos David Drouet.
• Available now for a limited time, promising a fun and fiery culinary experience.

Guy Fieri and Robert Earl's Culinary Ventures

Celebrity chef Guy Fieri and restaurateur Robert Earl are shaking up the dining scene with Chicken Guy! and a reimagined Planet Hollywood in Times Square.

• $20 million investment into Planet Hollywood, featuring cutting-edge technology and vibrant nightlife.
• Chicken Guy! expands to over a dozen locations since 2018, focusing on quality chicken and 22 customizable sauces.
• Inventive menu items like the Apple Cinnamon Cereal Milkshake.
• Strategic partnership aims to attract both locals and tourists, sharing overhead and boosting growth.

Walk-On's Sports Bistreaux Revamps Menu

Walk-On's Sports Bistreaux has unveiled a refreshed menu with new dishes and cocktails.

• Six new signature cocktails and enhancements to guest favorites.
• New items include Devils on Horseback, Pepperjack Boudin, and Mardi Gras Salmon.
• Part of a broader brand evolution driven by consumer research and a clear target audience.

KFC's Beloved Potato Wedges Make a Comeback

After five years and numerous fan petitions, KFC is reintroducing its iconic Potato Wedges at select locations in Tampa, Florida.

• Available at five locations for a limited time.
• President Catherine Tan Gillespie encourages fans to show support for a potential national return.

Auntie Anne's Launches Pretzelria Delivery Service

In major pizza cities like New York, Detroit, and Chicago, Auntie Anne's introduces the Pretzelria Delivery Service.

• Fans can enter a sweepstakes to win a Pretzelria Prize Bundle with a year's worth of free pretzels.
• Features unique Pepperoni Nuggets paired with Hidden Valley Ranch.

Buffalo Wild Wings Unveils New Offerings for March Madness

Just in time for the tournament, Buffalo Wild Wings rolls out exciting new products.

• Vision Goggles for catching multiple games simultaneously, retailing at $9.99.
• Two new limited-time sauces: Buffalo Bleu and BBQ Ranch.
• Debut of the Beer Cheese Cheesesteak and Chicken Parm Melt sandwiches.

Sources:

• QSR Magazine
• Restaurant Dive
• Nation's Restaurant News
• QSR Web

Leadership Changes and Company Expansions Driving Growth

Domino's Pizza Elevates Key Executives

Domino’s Pizza promotes three executives to bolster its growth strategy.

• Joseph Jordan appointed as COO and President for the U.S.
• Weiking Ng becomes Executive Vice President – International, overseeing operations in over 90 countries.
• Ryan Mulally steps up as Executive Vice President, General Counsel.

Slice House by Tony Gemignani Appoints Tom Leeper as SVP of Operations

• Leeper brings over 25 years of hospitality experience from brands like Dunkin' and Starbucks.
• Aims to enhance revenue and operational efficiency across locations.

Lunchbox Names James Walker as CEO

• James Walker takes the helm as CEO of Lunchbox, with founder Nabeel Alamgir becoming executive chairman.
• Aligns with Lunchbox's strategy shift after significant investment from Shift4 Payments.
• Plans to introduce AI features like a conversational AI tool for phone orders.

Mountain Mike's Pizza Promotes Steven Adyani to COO

• Adyani has over 30 years of experience, including at Red Robin and The Cheesecake Factory.
• Focus on leveraging technology and AI to improve efficiency and expand from 300 to 400 restaurants.

CKE Restaurants Welcomes Joe Guith as CEO

• Owner of Carl’s Jr. and Hardee’s, CKE appoints Joe Guith as CEO.
• Guith previously served as CEO at Church’s Texas Chicken.

Kirk Tanner Reflects on First Year as Wendy's CEO

• Achieved over $14 billion in sales.
• Introduced the FreshAI drive-thru ordering platform.
• Brings over 32 years of experience from PepsiCo.

Sources:

• QSR Magazine
• Restaurant Business
• Food Business News
• Nation's Restaurant News

Restaurant Growth and Ambitious Expansion Plans

Slim Chickens Expands in Houston

• Opens new location at 3511 Fountain View Drive, marking the ninth franchise outlet by TX-SC Ventures.
• Over 300 locations globally, with 1,200 more in development.
• Known for hand-breaded, cooked-to-order chicken tenders and 14 house-made dipping sauces.

The Great Greek Mediterranean Grill's Rapid Expansion

• On track to open 100 locations by year-end, having launched 19 restaurants in 2024.
• Experienced a 46% increase in systemwide sales to $73 million.
• Catering sales surged by 43%.

Wendy’s Ambitious Growth Plan

• Plans to build 1,000 new restaurants in three years.
• Aims to double its unit growth pace, with 350 in the U.S..

Whataburger Celebrates with Art Experience

• Hosted a pop-up gallery at SXSW 2025, showcasing over 200 pieces of fan-inspired artwork.
• Celebrating 75th anniversary, with CEO Debbie Stroud highlighting the brand's impact on inspiring creativity.

Deanne Wells' Root Beer Empire

• Grew from a carhop at 14 to owning six A&W drive-thrus.
• Success attributed to leveraging employees’ strengths and community involvement.

Sources:

• QSR Magazine
• Fast Casual
• Nation's Restaurant News
• QSR Web

Financial Challenges and Legal Disputes Affecting the Industry

Big Boy Brand Legal Battle

• Frisch’s Big Boy sues Big Boy Restaurant Group (BBRG) over trademark infringement.
• Judge granted a temporary restraining order against BBRG.
• Dispute stems from a 2000 agreement granting Frisch's exclusive rights in certain regions.

Sticky Fingers Restaurants Files for Bankruptcy

• Filed for Chapter 11 bankruptcy protection, operating four locations.
• Faced decline due to inconsistent leadership and pandemic impacts.
• Assets up to $50,000 vs. liabilities between $1 million to $10 million.

Restaurant Layoffs and Strategic Adjustments

• Industry faces significant layoffs due to slowing traffic and rising costs.
• Starbucks cut 1,100 corporate jobs.
• Grubhub eliminated 500 positions.
• Bloomin' Brands let go of about 100 corporate employees.

Agriculture and SNAP Challenges

• USDA Secretary Brook Rollins warns of agriculture challenges.
• Projected trade deficit of $45.5 billion.
• Proposed SNAP cuts could worsen food insecurity for 42 million Americans.

Sources:

• Restaurant Business
• Salon
• Food Business News
• Nation's Restaurant News

Emerging Food Trends and Culinary Innovations

Chef Luke Joseph's Culinary Impact

• Chef Luke Joseph is transforming Birmingham's dining with Current Charcoal Grill.
• Blends Southern cuisine with Asian influences, using traditional Japanese grilling.
• Dishes like Miso Custard Tart and roasted scallops in miso butter.

Hot Honey Takes the Culinary World by Storm

• Hot honey combines sweet and spicy, made by infusing honey with chili.
• Used on pizza, fried chicken, salads, cocktails, and desserts.
• Simple to make with honey, red pepper flakes, and optional apple cider vinegar.

Japanese Curry's Rising Popularity

• Gaining traction in the U.S., with a 120% increase on menus over four years.
• Mild and sweet flavor makes it widely appealing.
• Featured in dishes like Japanese chicken curry at Tender Greens.

Sugar Reduction Innovations

• Demand for reduced sugar products is skyrocketing.
• 57% of GLP-1 users pay more attention to sugar content.
• Use of sweeteners like stevia, monk fruit, and allulose.

Essential Food Processor Insights

• Food processors are critical in professional kitchens for efficiency.
• Chefs use them for making aioli, shredding cheese, preparing sauces.
• The Robot Coupe R2 is a top choice among chefs.

Sources:

• FSR Magazine
• BlueCart
• Eater
• Food Business News

Influencer Marketing and Post-Pandemic Dining Trends

B2B Influencer Marketing Revolutionizes Sales

• Foodservice industry shifts as B2B influencer marketing becomes a primary sales channel.
• Influencers like Danny Kim emphasize storytelling and real-world product applications.
• Traditional tradeshows decline in influence.

Post-Pandemic Dining Behavior Evolves

• Diners are visiting restaurants less often.
  • 45% visit quick-service restaurants less than pre-pandemic.
  • 51% visit table-service restaurants less than before.
• Hybrid workers are dining out more, leading a resurgence.
• Digital ordering is now essential, making up over 18% of quick-service orders.
• Convenience store meals are on the rise among Gen Z, blurring dining lines.

Sources:

• Modern Restaurant Management
• Nation's Restaurant News

Miscellaneous Restaurant News and Community Discussions

HR Services Survey Request

• Chris Cage, founder of a new HR/admin services company for bars and restaurants, seeks feedback via a brief survey.
• Aimed at gathering industry insights, not a sales pitch.
• Mixed responses from the community, with some skepticism.

New GM Seeking Advice on Staff Conflicts

• A newly promoted GM faces resistance from staff loyal to the previous GM.
• Assistant manager feels overwhelmed by negativity.
• Community suggests positive reinforcement, team meetings, and asserting authority.

DUI Arrest Implications for Servers

• A server arrested for DUI inquires about the impact on serving alcohol.
• Most managers agree it likely won't affect employment unless legal restrictions apply.
• Emphasis on open communication with the employee.

Artist's Fish Illustrations Delight Community

• An artist's beautifully painted fish spark admiration among restaurant owners.
• Commenters express interest in purchasing the artwork.
• Highlights the connection between culinary professionals and art.

Tracking Food Waste in Restaurants

• Discussion reveals that 70% of restaurant food waste is due to over-purchasing, over-prepping, and portion mismanagement.
• Owners encouraged to train staff properly and track waste diligently.
• Successful strategies can reduce food waste to as low as 3%.

Sources:

• Reddit: /r/restaurantowners, /r/Restaurant_Managers, /r/restaurant

Industry Updates and Noteworthy Developments

Five Guys Pricing Dilemma Sparks Debate

• Customers express shock over high prices at Five Guys.
• Comparisons made with cheaper options like In-N-Out.
• Discussion on the impact of rising food and labor costs.

Measuring Fries Efficiency in Restaurants

• A restaurant owner seeks advice on efficiently measuring fries to avoid running out.
• Suggestions include using a pre-measuring scooper or scale.
• Emphasis on portion management for operational efficiency.

Understanding 'Extra Warm' Orders

• Clarification sought on what customers mean by "extra warm" food.
• Generally means warmer than usual but not scalding hot.
• Highlights the importance of clear communication with guests.

Taco Bell's Claim as Most Innovative Fast-Food Chain

• Hosted Live Mas Live event.
• Industry sees 27,500 job cuts in February.
• Plans to innovate and expand despite tough industry environment.

Sticky Fingers' Bankruptcy Filing

• Sticky Fingers files for Chapter 11 bankruptcy.
• Reflects broader industry challenges with several chains seeking protection.

Sources:

• Reddit: /r/restaurant
• Nation's Restaurant News

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