It is no secret that mobile wallets are trending upward for the foreseeable future. According to a recent report by Transparency Market Research, the global mobile wallet market is forecasted to reach $1,602.4 billion in five years, growing at a compound annual growth rate (CAGR) of 30.7 percent from 2012 to 2018.
The high chairs you keep on hand for your youngest customers are a welcome convenience for their moms and dads. But ensuring that high chair surfaces are cleaned and sanitized is often overlooked even in quick-service restaurants that employ the most disciplined hygiene procedures.
When it comes to ice, the Food and Drug Administration is crystal clear: Ice is considered a food—and it must be as safe as drinking water. The rule applies whether the ice is to be consumed or placed in contact with food or beverages to cool them.
Your playground is like a magnet. It attracts kids eager for fun and parents hungry for relaxation to your restaurant.
Unfortunately, it is also a magnet for microorganisms, including those that contribute to foodborne illness. On the playground, bacteria, fungi, and viruses pass from small hands to play equipment, to other hands, onto food and into mouths.
We live in an eco-conscious world. Sustainability is no longer just nice to have, but rather essential for this generation and generations to come. And today our definition of sustainability must encompass several different concepts, including environmental, operational, and economic sustainability.
When Steve Jobs passed away in October, many questioned whether or not Apple would be able thrive without his leadership. But when the company announced in January that its first-quarter sales had risen 73 percent to $46 billion, it was clear to everyone that Jobs had left the company in good shape.
There are many reasons Apple is performing so well, and quick serves can learn a lesson or two from its success to make their own businesses thrive.
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The franchise business model is an attractive option for Hispanics and other minorities to consider owning, because it is a strong avenue to take for financial success. According to the 2007 Franchised Business Ownership survey conducted by the International Franchise Association’s (IFA) Educational Foundation, minorities made up 19.3 percent of all franchisees, and Hispanic-owned franchises were 5.8 percent of the total. And the survey reported that Hispanic franchisees prefer owning quick-serve restaurants.
We all know what a great tool video surveillance can be when it comes to loss prevention and employee safety. But network video—using IP-based cameras and monitoring software—can tell you far more about your business than who’s trying to rob the till. Viewed over time, network video surveillance can help uncover trends and patterns you can exploit to improve all phases of your quick-serve business.
With more than 574,000 restaurants in the country, there are enough restaurant franchise opportunities to make your head spin. Almost 50 percent of these restaurants are brand concepts, not independently owned. It is important that prospective franchise buyers are well equipped with the knowledge to spot the franchising opportunity that matches their goals and provides the best chance of success. Whether targeting fast food, fast casual, or casual dining, it is the responsibility of the franchise buyer to be well informed and diligently investigate each opportunity.
In today’s eco-conscious world, sustainability is no longer a “nice to have”; it is a “must-have” for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success of their companies, according to “A New Era of Sustainability: UN Global Compact-Accenture CEO Research,” a study from 2010. At MWV, we’ve identified several crucial issues that foodservice operators should consider when they think about their sustainability programs both now and into the future.