Quaker Steak & Lube


Menu news of the week

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


Quaker Steak & Lube is winning with small-footprint units

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.

The sports bar category is defying casual dining overall.

Spiking wing prices are forcing chains to explore alternative ways of skinning a chicken.

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