McDonald’s and GreenBlue, an environmental nonprofit that helps businesses implement sustainable practices, partnered to help customers nationwide better understand recycling. The brand became the largest restaurant chain to label its packaging with the How2Recycle label from GreenBlue's Sustainable Packaging Coalition.
When Richtree Natural Market, a Canadian quick-service brand, began developing a food-court concept for the Toronto Eaton Centre mall, company leaders knew they wanted to incorporate innovative technology into the customer experience.
“In today’s age, when you think about efficiency, you immediately think of technology,” says Joshua Sigel, chief information officer for Richtree Natural Market. The challenge, Sigel says, was creating a marketplace that showcased new technologies while still staying true to the company’s core value of “where good comes together.”
When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St. Louis–based company, Lion’s Choice, a roast beef chain with 15 company stores and eight franchise locations, has a consumer following that loves the brand as it is.
He needed a buyer and a new president that would preserve the company’s core values while moving it forward.
Menu innovation remains one of the best ways a brand can stay fresh in consumers’ minds, and quick serves are taking product development to another level by partnering with other food brands to create new menu items.
These partnerships have created some of the most successful product launches in recent memory, including Taco Bell’s Doritos Locos Tacos and Popeyes’ Zatarain’s Butterfly Shrimp, to name a few.
Sustainability is increasingly top of mind for both brands and consumers. But a recent study from The Hartman Group, a firm that studies consumer culture, showed that consumers don’t always reward sustainable brands with their purchases, despite the fact that they want to see companies using sustainable practices.
Tourists in the U.S. are spending more at restaurants than ever before, good news for quick-serve operators as summer vacationing enters its home stretch.
The National Restaurant Association (NRA) reported this year that tourism spending at restaurants in the U.S. is at an all-time high, with 15 percent of sales at quick serves stemming from tourist spending. Quick-service and fast-casual restaurants made up 34 percent of the total amount of tourism and travel restaurant spending in 2012.