Chuck Green

Quick service restaurants inform customers of calories using receipts.
March 2014

Could nutritional information on guests’ receipts influence healthier choices?

Fast food restaurants train employees to act swiftly with customer emergencies.
December 2013

Employee training programs ensure quick serves are prepared for medical emergencies.

Food trucks present a threat to traditional quick service restaurants.
November 2013

Study shows food trucks give quick serves a run for their money.

October 2013

Too many cooks in the kitchen? Not at Arby’s, where a new product-development program means the more ideas, the tastier.

The product-idea program, dubbed “Hey Chef Neville!,” was developed as a way for restaurant teams and corporate employees to submit new menu ideas to...

September 2013

As mobile campaigns go, Auntie Anne’s latest really hit the sweet spot. To promote its new Honey Whole Grain Pretzel, the snack chain created a contest that helped the brand draw more than 200,000 registrants—far exceeding its 100,000 goal.

Auntie Anne’s engaged...

August 2013

It’s safe to say many Taquerias Arandas customers have no beef with the Mexican chain’s decision to stick with higher-quality, more expensive beef, even while many brands look to alternative proteins and LTOs as shelter from soaring beef prices.

Judy Camarena, president of...

June 2013

The quick-service industry is feeding consumers an experience worth an encore—in some cases, at least.

According to a recent study by customer experience firm Temkin Group, the industry ranked second among 19 for highest customer-experience ratings. In addition, the industry’s...

Hundreds of fast-food workers in New York City early this month protested low wages and the inability to unionize. It was just one of myriad demonstrations that have unfolded across the country in recent months as workers rally against what they perceive to be unsatisfactory workplace conditions...