Limited-Service: The Other Side of the Recession

2009 represented one of the most challenging years the restaurant industry and business in general have faced. And yet QSR magazine weathered it well. Other magazines in other parts of the restaurant industry weren’t as lucky. Frequencies declined, ad pages plummeted, editorial was cut—even the physical size of magazines shrank to save on paper and mailing costs. But not QSR.

While we’d like to take full credit for our great management, the fact is, QSR operates in the most vibrant, fastest-growing segment of the restaurant industry—regardless of what the economy is doing. Indeed, some highlights during the heart of the recession from publicly traded limited-service operations include:

• McDonald’s May 2009 sales increased 2.8 percent domestically and 5.1 percent internationally.
• Burger King posted its 21st consecutive quarter of positive sales growth in June 2009.
• CKE reported first quarter 2010 (ending 5/18/09) increased sales and steady 19.9 percent restaurant-level margins, which are among the highest in the industry.
• Domino’s reported first quarter 2009 same-store sales increases of 1 percent nationally and 6.6 percent internationally.

With the recession now thankfully fading behind us, limited-service operations can get back to the business of even more robust growth. Indeed, the pent-up demand in 2010 for growth will be rewarded to those marketers who reach out to the industry through QSR.

How We Cover the Industry

QSR’s expert editorial team and writers provide the most comprehensive, integrated coverage of the issues that matter most to restaurant owners and operators. Whether in print or online, our readers count on us to analyze industry news, keep them abreast of current operational trends and best practices, share food trends and ideas for menu development, identify the hottest emerging concepts, and much more.

And QSR doesn’t disappoint. Through a combination of dynamic, in-depth features and shorter, hard-hitting columns and departments in the magazine, plus exclusive interactive content found online, QSR provides the business intelligence restaurant professionals need to succeed.

That’s not all. An important part of QSR’s mission is to make the industry better. We’ve promoted diversity and eco-friendly practices. We’ve cut to the heart of the matter on sodium, high fructose corn syrup, and trans fats. We’ve even helped the drive-thru become a faster and more profitable center of business.

With such effective and critically acclaimed editorial, QSR is the place for foodservice marketers to be.