March 11th QSR Roundup: Brand Battle, Cutting Restaurant Waste, and Impact of Clean Restrooms

QSR news for Mar 11th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 98 articles to bring you the latest. Estimated reading time saved (at 200wpm): 310 minutes. It'll take you only 15 minutes to catch up.

Big Boy Brand Battle

Trademark Tussle in Ohio

A significant legal dispute is brewing between Frisch’s Big Boy and Michigan-based Big Boy Restaurant Group (BBRG). Frisch's has filed a lawsuit claiming trademark infringement, aiming to prevent BBRG from using the Big Boy name in their territories.

• A judge granted a temporary restraining order against BBRG.
• The dispute stems from a 2000 agreement granting Frisch's exclusive rights in certain regions.
• Financial struggles: Frisch's faces evictions of multiple restaurant locations.
• BBRG's strategy: Opening new restaurants under the name Dolly’s Burgers and Shakes, signaling a shift.

Sources: Restaurant Business

Domino's Leadership Shakeup

Domino’s Pizza announces significant leadership changes:

• Joseph Jordan promoted to Chief Operating Officer (COO) and President of U.S. operations.
  • Expands responsibilities to oversee technology, in addition to domestic operations and marketing.
  • With Domino's since 2011, previously serving as president of U.S. and global services.
• Weiking Ng appointed as Executive Vice President (EVP)-International.
  • Will manage international business and franchise relations, overseeing Asian markets since 2020.
• Ryan Mulally promoted to EVP and General Counsel.
  • Joined Domino's in 2018 as vice president.

These promotions aim to enhance operational agility under CEO Russell Weiner as Domino's navigates a challenging delivery market and focuses on growth strategies, including third-party delivery expected to reach $1 billion.

• Despite a competitive market, same-store sales rose by 0.4%, outperforming some competitors.

Sources: Restaurant Business, Restaurant Dive, Foodservice Equipment & Supplies

Pizza Hut Celebrates Pi Day

A Slice of Creativity on March 14

Pizza Hut launches a creative twist for Pi Day by inviting fans to create their own Pizza Charcuterie boards, celebrating both pizza and pie.

• Offers a special combo for $24.99 that includes:
  • Two medium pizzas
  • Eight boneless wings
  • Breadsticks and dips
• Former NFL star Rob Gronkowski showcases his own 'Gronk Charcuterie' on YouTube.
• Participants encouraged to share their creations on social media with @PizzaHut.

This promotion adds a fun, interactive element to Pi Day, engaging customers beyond just ordering pizza.

Sources: Restaurant Business

McDonald's Focus on Chicken and Beverages

Reorganizing to Compete with Specialists

McDonald’s is creating a new Restaurant Experience Team to enhance focus on three key menu categories: beef, chicken, and beverages/desserts.

• CEO Chris Kempczinski emphasized the need to improve their chicken and beverage offerings.
• Plans to introduce items like chicken tenders and the Chicken Big Mac.
• Aims to quicken decision-making and technology integration to improve operations and unit economics.
• Responding to competition from chains like Chick-fil-A and Taco Bell.

Sources: Restaurant Business, Nation's Restaurant News

Lent Brings Seafood Specials

Seafood Menus & Seasonal Delights

Lent ushers in seafood specials at restaurants nationwide:

• Menus feature unusual varieties like Alaska cod and flounder, moving beyond standard pollock.
• St. Patrick’s Day blends with seafood offerings, introducing corned beef and green items.
• March also brings quirky food days like Mario Day and Pi Day, prompting creative specials.
• Hardee's highlights Duke's mayonnaise in their new BBQ sauce.
• Bojangles promotes its annual Bojangler fish special.
• Chef Einat Admony discusses the ties between Middle Eastern and Mexican cuisines on a podcast.

Sources: Restaurant Business

Rutter's Expands with Sports Bars

Convenience Store Chain Enters Hospitality

Rutter’s is set to open two massive 14,000-square-foot sports bars in Pennsylvania:

• Features include:
  • Variety of adult beverages
  • Over 20 65-inch TVs
  • Live sports tickers
  • Five gaming terminals
• Offers made-to-order food, beer caves, and traditional convenience store offerings like fuel.
• Signifies the ongoing competition between convenience stores and restaurants, vying for consumer spending projected at $27 billion this year.
• A staggering 140,000 out of 151,000 convenience stores are now delving into foodservice.

Sources: Restaurant Business

Rising Trend in Functional Beverages

Health-Focused Drinks Gain Popularity

Consumers are increasingly seeking beverages that promote wellness:

• 39% of beverage sales are dedicated to promoting wellness.
• Nearly 80% desire more functional options from restaurants.
• Iced tea, backed by antioxidant benefits, emerges as a key player.
• Cold brew coffee consumption surged by 300% over seven years, especially among Gen Z.
• Companies like Javo Beverage are recognized for rapidly commercializing appealing functional drinks.

Sources: Restaurant Business

Lunchbox Appoints New CEO

Strategic Shift with Industry Veteran

Lunchbox has appointed James Walker as CEO, succeeding founder Nabeel Alamgir, who becomes executive chairman.

• Walker brings extensive connections to the restaurant industry, having worked with brands like Cinnabon and Subway.
• Aligns with Lunchbox's shift in strategy after securing significant investment from Shift4 Payments.
• Investment focuses on AI and technology advancements.
• Plans to introduce new AI features, including a conversational AI tool for phone orders and smart suggestions.

Sources: Restaurant Business

Walk-On's Revamps Menu

Cajun Traditions with a Modern Twist

Walk-On's Sports Bistreaux updates its menu:

• Streamlined from 80 to 50 items, removing 14 dishes for efficiency.
• New standout dishes include Mardi Gras Salmon and Pepperjack Boudin, reflecting current food trends.
• Introduces six new cocktails like Praline Espresso Martini and Spicy Mango Margarita.
• Menu design enhanced with larger fonts and more colorful presentation.
• Focus on fresh, quality ingredients with a mantra: Eat Good. Play Hard. Be Humble.

Sources: Restaurant Business, Restaurant Dive

Kitchen Automation Challenges

Balancing Robotics and Human Touch

Kernel's closure highlights complexities in restaurant robotics. Meanwhile, Sweetgreen demonstrates successful kitchen automation with innovative strategies.

• Many restaurants still struggle with integrating robotic solutions effectively.
• Industry experts note that while automation can streamline operations, it must be balanced with maintaining quality and customer experience.

Sources: Restaurant Business

Winners and Losers in Restaurant Chains

An Uneven Quarter

• Winners: Chili’s, Dutch Bros, and Taco Bell lead with positive performance.
• Losers: KFC and Del Taco are experiencing notable declines.
• Reflects an uneven recovery in the restaurant industry with varied consumer preferences and operational challenges.

Sources: Restaurant Business

Fight Against Swipe Fees

Advocating for Fair Payment Practices

Brennan Duckett leads an effort to combat excessive credit card fees harming restaurants financially.

• Fees impact profit margins significantly.
• Political action involves lobbying for lower fees and fairer practices within the payment processing industry.
• Restaurant impact: The burden of these fees continues to challenge many establishments.
• Increased consumer awareness could pressure credit card companies to revise fee structures.

Sources: Restaurant Business

Urban Bird's Strategic Move

Franchise Expansion and Brand Synergy

Former Wingstop franchisees Brandon and Chantal Gawthorp acquire Bun Slut, expanding their portfolio.

• Aims to create dynamic synergy between Urban Bird Hot Chicken and Bun Slut.
• Focus on innovative menu offerings and streamlined operations.

Sources: Restaurant Business

Sticky Fingers Rib House Declares Bankruptcy

Southern BBQ Chain Shutters After 23 Years

• Operated four locations in South Carolina.
• Reported assets between $0 and $50k and liabilities between $1 million and $10 million.
• Faced declining food quality and service after ownership changes.
• COVID-19 forced the shutdown of 9 of 11 remaining restaurants.
• Despite rebranding efforts, the chain could not recover.
• Sticky Fingers joins On the Border in filing for bankruptcy in March.

Sources: FSR Magazine

Sushi Akira: Omakase Redefined

An Intimate Culinary Experience

• Chef Nikki Zheng, first female chef in the omakase space.
• Offers a 12-seat omakase restaurant blending Japanese tradition with innovative techniques.
• Value Proposition: Premium sushi experiences under $200.
• Innovative Dishes: Foie Gras Monaka, wood-smoked Sawara, Auction-Grade Sea Urchin Nigiri.
• Warm Atmosphere: Encourages guest engagement with Chef Nikki.
• Dynamic Menu: Frequent changes based on seasonal availability.

Sources: FSR Magazine

The Hampton Social Opens in Dallas

Beachy Vibes in a New Location

• Parker Hospitality opens The Hampton Social in Dallas on March 20.
• Features a 17,224-square-foot space with indoor, outdoor, and rooftop dining, along with a 360-degree bar.
• Introduces the Hampton House, an exclusive members-only club for professionals and entrepreneurs.
• Vibrant menu with items like Crab & Shrimp Bruschetta ($19.95) and Lobster Roll (market price).
• Beverage program boasts 20+ rosé options and fun cocktails like Hampton Frosé ($15).
• Aims to be a welcoming and accessible destination for both locals and visitors.

Sources: FSR Magazine

Restaurant Training Trends 2025

Key Shifts in Hospitality Training

The Hospitality Training 360 Report reveals:

• Increased budget accountability tied to operational metrics.
• Decrease in training time to just one hour per month.
• The role of AI in enhancing training quality.
• A renewed focus on basic job skills.
• Linking training to measurable outcomes is crucial for navigating economic challenges.

Sources: FSR Magazine

Cutting Restaurant Waste

Boosting Profits Through Sustainability

Reducing kitchen waste enhances profits and sustainability.

• Economic Impact: Wasted ingredients represent lost money.
• Waste Leakage: Over-portioning and spoilage lead to significant financial losses.
• Competitive Edge: Waste management can lead to a 2-3% decrease in food costs.
• Key Strategies:
  • Portion control
  • Utilizing a waste tracker
  • Providing staff training
  • Engaging in smart purchasing
  • Fostering kitchen creativity
  • Committing to continuous improvement

Sources: FSR Magazine

Chef Luke Joseph's Culinary Impact

Reinventing Birmingham's Dining Scene

• Chef Luke Joseph leads Current Charcoal Grill, blending Southern cuisine with Asian influences.
• Background: Grew up foraging and cooking on Waiheke Island, New Zealand.
• Culinary Journey: Travels in Australia and Asia, especially Japan, deeply shaped his cooking.
• Innovative Dishes: Miso Custard Tart, roasted scallops in miso butter, Cantonese-style duck breast.
• Sustainability Focus: Relies on local farmers, changes menu seasonally.
• Experience Philosophy: Encourages community dining and sharing dishes.

Sources: FSR Magazine

Culinary Jewels at Motherland Kitchen

Embracing Cultural Diversity in Cuisine

• Chef-owner Sabina Jules serves culinary jewels at Motherland Kitchen in Frederick, Maryland.
• Offers a diverse menu with options for everyone, including vegan and traditional meals.
• Combines healthy cooking with vibrant African-Caribbean flavors.
• Received the “Most Favorable Menu” award at the 2023 Vegan Chef competition.
• Engages the community through cooking classes and food donations.
• Encourages aspiring restaurateurs to focus on exceptional customer experiences.

Sources: FSR Magazine

Navigating Supply Chain Challenges

Strategies for Resilience

Supply chain disruptions pose significant challenges for full-service restaurants:

• Diversifying suppliers to ensure backup sources for critical items.
• Building strong supplier relationships for dependable delivery.
• Effective inventory management to avoid stock-outs.
• Forecasting demand to align inventory with trends.
• Transparent communication with suppliers and teams.
• Adopting sustainability practices to enhance resilience.

Leveraging advanced technology can optimize operations:

• Inventory Management Systems (IMS)
• Real-Time Transportation Visibility Platforms (RTTVP)
• Data Analytics utilizing AI

Preparation is key as disruptions are anticipated rather than avoided.

Sources: FSR Magazine

Pinstripes Faces Major Restructuring

Financial Struggles Lead to Ownership Changes

• Oaktree Capital Management becomes majority owner due to financial struggles.
• Chain received $7.5 million in funding, converting debt to equity for 85% ownership.
• Delisted from NYSE, trading at 15 cents per share.
• Recent same-store sales fell 7.7%, but improved through strategic changes.
• Reported an $8.1 million net loss for Q3.
• Plans to continue growth with planned new openings despite uncertain expansion prospects.

Sources: FSR Magazine

Impact of Clean Restrooms

Cleanliness Influences Customer Loyalty

• 70% of consumers are more likely to return to businesses with clean bathrooms.
• 80% associate unclean restrooms with poor overall impressions.
• Restroom quality can influence perceptions of food safety and overall customer experience.
• Many consumers desire better privacy features and amenities.
• Investing in restroom quality can yield long-term benefits.

Sources: Restaurant Dive

Pandemic Food Shifts

Changing Dining Landscape Post-Pandemic

Key changes over the past five years include:

• Price Hikes: U.S. food prices rose 23.6% since 2020.
• Rise of Pop-ups: Increased 155% from 2022-2023, allowing chefs flexibility.
• Delivery Dominance: Increased reliance on delivery platforms complicates cost dynamics.
• Home Cooking Surge: Enhanced skills and awareness of food’s true costs.
• QR Code Menus: Shift in dining habits to minimize contact.
• Patio Culture: Parking lot patios have become a staple in neighborhoods.

Sources: Eater

Exciting New Cookbooks

Culinary Adventures Await

This spring's cookbook releases offer diverse culinary delights:

• 20 new titles focusing on personal narratives and cultural cuisines.
• Explorations of Pakistani, West African, and Filipino cooking showcasing heritage.
• A fun California road trip theme encapsulating regional flavors.
• Inventive baking strategies that promise to elevate culinary skills.
• An homage to tinned fish, celebrating simplicity and sustainability.

These cookbooks encourage culinary exploration and creativity during uncertain times.

Sources: Eater

Eater's Paris Guidebook Debuts

A Culinary Journey Through Paris

• Eater releases a new guidebook focused on the culinary and cultural landscape of Paris.
• Crafted in collaboration with contributor Lindsey Tramuta and publisher Abrams.
• Organized into seven geographical chapters with beautifully illustrated maps.
• Includes nuanced advice on dining etiquette and insights into Paris's rich food culture.
• Available for preorder at a 40% discount with a special code.

Sources: Eater

Meow Wolf Expands to NYC

Immersive Art Experience Comes to New York

• Meow Wolf announces its first New York location at Pier 17, Seaport.
• Seventh location for the company, known for unique restaurants and bars.
• Attendees can expect innovative storytelling and zany art installations.
• Co-founder Vince Kadlubek highlights New York's spirit of reinvention.

Sources: Eater NY

Lazy Susans: Dining Game-Changer

Functional and Stylish Table Features

Lazy Susans are gaining popularity as stylish and functional dining table features:

• Enhance dining experiences by allowing easy access to condiments.
• Choices in materials like marble and wood create both aesthetic and practical centerpieces.
• Layering different sizes adds dimension to your tabletop.
• Perfect for showcasing decorative items as well.

Sources: Eater

Essential Food Processor Insights

A Chef's Secret Weapon

Food processors, often overlooked, are critical in professional kitchens for their efficiency:

• Chefs utilize them for tasks like making aioli, shredding cheese, and preparing hot sauces.
• The Robot Coupe R2 is the top choice among chefs for its reliability.
• Care tips include using soapy water for cleaning and managing bowl odor.
• While they save time, chefs still prefer knives for precision chopping.
• Valuable for home cooking when used appropriately.

Sources: Eater

Panera's Lucky Offerings

St. Patrick's Day Delights

In celebration of St. Patrick's Day, Panera is launching a special "Pot of Gold Bread Bowl":

• A green bread bowl filled with mac 'n' cheese, available March 16-17 in select cities.
• Customers can participate in the Pot of Gold Sweepstakes by texting "LUCKY" to win free mac 'n' cheese for a year.
• MyPanera members enjoy a $2 discount on mac 'n' cheese on the same dates.

Sources: Fast Casual

Cheba Hut Expands in Arizona

Counter-Culture Sandwich Shop Grows

Cheba Hut has opened its 11th Arizona location in Scottsdale:

• Features a spacious layout, large patio, and a mural celebrating classic car culture.
• Franchisee Justin Lemos expresses excitement about adding to the community.
• Reflects the local vibe, continuing the expansion from their first location in North Scottsdale.

Sources: Fast Casual

The Great Greek Expansion

100 Locations by Year-End

The Great Greek Mediterranean Grill is on track to open 100 locations by the end of the year:

• Already launched 19 new restaurants in 2024, including its first in Canada.
• Experienced a 46% increase in systemwide sales, reaching $73 million.
• Catering sales surged by 43%, supported by rising takeout orders.
• Focus on high-quality Mediterranean cuisine and unique dining experiences.

Sources: Fast Casual

Understanding Stevia: A Sweet Alternative

Natural Zero-Calorie Sweetener Gains Popularity

Stevia, derived from the leaves of the Stevia rebaudiana plant, has become a popular zero-calorie sweetener:

• About 300 times sweeter than sugar, appealing for soft drinks and baked goods.
• Benefits include zero calories and tooth-friendliness.
• Drawbacks include a bitter aftertaste and higher cost compared to alternatives.
• Widely used in food, beverages, and pharmaceuticals.
• Alternatives like monk fruit and artificial sweeteners remain popular.

Sources: BlueCart

Hot Honey: The Versatile Condiment

Sweet and Spicy Culinary Trend

Hot honey has surged in popularity as a dynamic condiment:

• Made by infusing honey with chili ingredients, combining sweet and spicy flavors.
• Common applications include:
  • Pizza topping
  • Enhancing dishes like fried chicken or roasted meats
  • Salad dressings when mixed with vinaigrette
  • Creative cocktails and desserts
• Making hot honey is simple: Honey, red pepper flakes, and optional apple cider vinegar.

Sources: BlueCart

Pandemic Innovations in Restaurants

Lasting Changes Enhance the Industry

The pandemic compelled restaurants to innovate, leading to beneficial changes that persist today:

• Outdoor Spaces: Transformed outdoor areas into popular dining rooms.
• Meal Kits: Allowed customers to recreate restaurant dishes at home.
• Hybrid Services: Many establishments now combine dine-in with retail and unique events like cooking classes.
• Flexibility in Reservations: Shift to offer prepaid and flexible booking options.

The pandemic served as a catalyst for a more dynamic restaurant industry, showcasing resilience and innovation.

Sources: Modern Restaurant Management

Pandemic Insights for Restaurants

Lessons in Innovation and Resilience

Pandemic insights drive innovation and resilience in the restaurant industry:

• Digital solutions became essential for survival.
• Contactless payment spiked, with over half of Americans now using this method.
• Staffing challenges led to a focus on employee satisfaction, with improved benefits.
• Tech innovations like self-order kiosks and QR codes have streamlined operations.
• Team culture and community connection have proven critical for customer loyalty.
• Digital hiring solutions are essential amid an ongoing labor shortage.
• The industry's evolution highlights the importance of flexibility in operations.

Sources: Modern Restaurant Management

Post-Pandemic Dining Trends

Evolving Consumer Behavior

Five years after the pandemic, consumer behavior in dining continues to evolve:

• Diners are visiting restaurants less often, with significant declines noted.
• Hybrid workers are leading a resurgence in dining out.
• Value perception is shifting, with diners prioritizing quality and overall experience.
• Digital ordering is now a necessity, comprising over 18% of quick-service orders.
• Convenience store meals are rising, especially among Gen Z consumers.

Successful restaurants focus on digital engagement and personalized promotions.

Sources: Modern Restaurant Management

Fossil Fuels and Food Systems

Climate Change Urgency in Agriculture

• Oil and gas companies are targeting the food system with new federal support.
• The food system accounts for one-third of greenhouse gas emissions.
• 15% of global fossil fuel consumption is linked to food systems.
• Projections indicate that by 2050, 40% of fossil fuels will cater to food.
• Transitioning to sustainable practices can help reduce fossil fuel dependency.

Sources: Civil Eats

SNAP Soda and Candy Ban

Debate Over Food Assistance Restrictions

• SNAP restrictions on soda and candy are being debated again.
• Economist Diane Whitmore Schanzenbach argues that bans may not effectively change consumption patterns.
• Republicans propose state-level bans and potential federal pilot programs.
• Emphasis on incentivizing healthy food purchases over imposing bans.
• SNAP usage is linked to better long-term health outcomes.

Sources: Civil Eats

FDA GRAS Rule Changes Proposed

Revising Food Additive Regulations

• Secretary of Health and Human Services proposes revising GRAS rules.
• Aims to close loopholes allowing self-certification of ingredients without review.
• Emphasizes the need to address climate change caused by fossil fuels.
• Commitment to explore legislative options to address safety issues.

Sources: Civil Eats

FDA's New Safety Proposal

Eliminating Self-Affirmed GRAS Status

The US Department of Health and Human Services has instructed the FDA to eliminate the self-affirmed Generally Recognized As Safe (GRAS) status for food ingredients:

• Aims to enhance transparency and public safety.
• Requires companies to notify the FDA of new ingredients along with safety data before use.
• Mixed responses from industries willing to collaborate.
• Public health advocates urge for more decisive action.

Critics emphasize the necessity for comprehensive FDA oversight.

Sources: Food Business News

Stay tuned for more concise news updates delivered right to your fingertips, saving you valuable time. As industry professionals and restaurant operators, your time is precious—spent on running your businesses, innovating menus, and enhancing customer experiences. Let us keep you informed with quick, comprehensive summaries so you can focus on what you do best. Subscribe now and join us again for the latest insights in the restaurant industry!