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Quaker Steak & Lube

Food

Value and comfort trump innovation in recent LTO launches

The pandemic has slowed R&D, but chains are luring consumers with meal deals.

Food

Health competes with indulgence and whimsy in recent LTOs

New menu launches tap into diet-friendly fare, Super Bowl promotions and more.

A roundup of items that are in the works or launching in chains.

Three years after filing for bankruptcy protection, the casual-dining chain is finding smaller units can work wonders.

Tim Doherty was named the president and COO in May of the restaurant company his father started and built into one of the industry’s largest franchise operations. Like a lot of second-generation leaders of a family business, he found the job has its own set of challenges and joys.

A limited-time deal will cut the usual fees for recruits who agree to open multiple units.

Yes, customer habits are changing. But some operators are changing along with them—and reaping rewards.

When a Denver franchisee told Katy Malaniak, Quaker Steak & Lube’s senior director of food & beverage, “We really need to do something with queso,” she jumped on the idea for The Lube’s fall LTOs.

The intended buyer says it plans to expand the wings chain into a national brand.

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