May 24, 2012

Julie Knudson

Dan Kim has received advice on franchising, marketing, and social media.
Share the Knowledge (and the Wealth)
May 2012

Telling competitors what makes you great may end up making you both better.
David Novak has built Yum Brands into a global restaurant company.
How CEOs Can Make Big Things Happen
April 2012

The industry’s top CEOs explain how they create company cultures that drive success.
Carmine Giardini has faced several risks with his CG Burgers concept.
How Top CEOs Assess Risks
March 2012

The quick-serve industry can yield big rewards for those CEOs who take risks, but responsibly navigating each risk is no small task.
Is Franchising Right for You?
February 2012

As the economy slowly strengthens, founders of successful eateries may be considering franchising as a growth model, but experts say CEOs must approach it with caution and do their due diligence to make sure it’s appropriate for their brand.

The first step, experts say, is to...

Where Holiday Dollars Are

A new report shows that consumer spending in the food and beverage space got off to a good start this holiday season. Dollar volume spent in the industry on Black Friday, the unofficial launch of the season, grew 11.7 percent over last year, according to First Data, an electronic commerce and...

Why Everyone's Trying Online Videos
October 2011

Online-video sites like YouTube and Vimeo have been incredibly popular with the public for the last five years, but quick serves are trying to grasp online video’s potential as a marketing vehicle.

Still, a number of operations have found success in creating brief videos that engage...

Your Network Worth
September 2011

 Quick-serve CEOs usually get the final say when their companies make big moves or decisions, but experts say executives must maintain strong personal networks to help guide those everyday decisions.

Need Help Starting Your Concept? Read This.
August 2011

Most quick-serve entrepreneurs know that the early years of business are the hardest. Digging up the resources and consumer interest necessary to make an operation succeed is an increasingly difficult task in an incredibly competitive market.

But across the country, entrepreneurs are...

How to Incentivize Your Crew
July 2011

The quick-service industry is notorious for its 100-percent-plus turnover levels. But with the costs of hiring and training new employees—both in money and time—stealing precious resources away from operators in a still-lagging economy, many are relying on employee incentive programs...