From the pages of QSR
The Value Equation
By Sam Oches
The recession has shifted the definition of value, and it’s no longer just about the lowest price.
Outside Insights
Following a tumultuous 2009, what is going to happen to franchising this year?
Food Feature
Although sales have slowed in recent years, innovation—from sophisticated flavors and health-infused benefits to quicker brewing methods and the green effect—has the tea category poised for a strong comeback.
Ones to Watch
Corner Office
Bringing military veterans into your company as franchisees gives the brand operators who are proven leaders.
Operations
Bartering gains momentum as economy sags and businesses seek ways to retain cash.
Turning your operation into a social hub can boost employee morale and give you word-of-mouth advertising.
Menu Development
How to use beverages to tap into Gen Y’s insatiable thirst for variety.
Second Location
Mark Reed is CEO of BMS, which offers consulting in hiring and I-9 compliance to quick-serve brands. He warns operators to watch for red flags and train managers to follow the law.
What Matters Most
Operators may be quick to cut back on employee training initiatives in this economy, but employee performance is more important now than ever.
QSR Featured Columnists
Gauging Engagement
by Christopher Wolf A new trend in charitable giving bypasses traditional donations and gets brands directly involved with those they serve.
Through the Window
by Roy T. Bergold Jr. Years down the road, quick serves will look much different than they do now.
Web Exclusive
By Jill Watral
Quick serves find loyalty in the growing college crowd by opening on or near campus.
Special Report:
By Blair Chancey
Don Fertman, Subway’s director of development, sat down with QSR the day after the quick serve hit 32,000 units, explaining how the brand transformed into an international icon and which markets he’s watching for the future.
Industry
News
[2010-02-09] Campbell Soup Company launches three new Pace salsas for foodservice industry.
[2010-02-09] Pizza chain makes plans for three new units in Florida, along with one in Appleton, Wisconsin.
[2010-02-09] Married men are healthier than their single counterparts, offering quick serves a marketing and product opportunity.
[2010-02-09] Hatco’s new Decorative Carving Stations are flexible to fit an operator's needs.
[2010-02-08] Lane Cardwell, CEO of Boston Market, talks to QSR about the brand's latest menu tests around the country, which include new sandwiches and salads.
[2010-02-08] Schlotzsky's is asking customers to go online to vote for their favorite T-shirt design for the Annual Schlotzsky's Bun Run in Austin, Texas.
[2010-02-08] Shakey's hopes that new hires Jake LaJoie and Craig Hopkins will help the company continue to do well in the restaurant industry.
[2010-02-08] Ian Saunders has been named president and chief operating officer for T.G.I. Friday's International.
[2010-02-08] The burger and fries joint selected Micros Systems Inc.'s Restaurant Enterprise Solution for its corporate stores and franchisees across the nation.
[2010-02-08] On Valentine's Day, New York City will open its first Rita's Italian Ice, and the new store location will also debut Rita's newest flavor: Chocolate Chocolate Chip.
[2010-02-08] The new U-Swirl Web site offers multiple features to customers, prospective franchise partners, investors, future employees, and others.
[2010-02-08] In honor of its 60th birthday, Dunkin' Donuts will offer fans the chance to create their very own donut. The winner will receive $12,000 and see his or her creation sold at Dunkin' Donuts.
[2010-02-08] Hardee's will encourage customers to raise money for muscular dystrophy patients by purchasing a green or gold shamrock to be put on display in Hardee's restaurants.
Restaurant PR Wire
