QSR Staff

Wrapped Up

The winners of the 2013 QSR/FPI Foodservice Packaging Awards.

With everything from marketing and branding to menu development and promotions capturing the attention of quick-service brands and operators, it often seems like packaging doesn’t get its due. But as consumers become more sophisticated and discerning about where they spend their time and money, brands are discovering that packaging has the potential to be the differentiator that captures share of stomach.

Your Essential NRA Show Guide

Navigating a show with 58,000 industry professionals and 1,800 exhibitors can be tough. But don’t worry; we’ve got you covered.

The Restaurant, Hotel-Motel Show (or simply “the NRA Show” to insiders) is the one place where 58,000 industry pros from more than 100 countries can connect with 1,800 exhibitors. The four-day Chicago event is the only place where both operators and suppliers can forge profitable business ties. And it’s also the only forum that showcases world-class innovations, talent, and professional development from across the restaurant industry. Here’s how to get the most out of this year’s show!

Saturday | May 5, 2012

The 100 Biggest Stories of 2011

1. Roark Capital Buys Arby’s

With concerns about the economy running high, restaurant industry mergers and acquisitions dipped noticeably.

None of 2011’s mergers came close in value to the previous year, when Burger King and CKE, parent of Carl’s Jr. and Hardee’s, were each sold for more than $1 billion. Instead, there were smaller deals and one big buyer, Roark Capital Group.

How to Out Smart the Credit Market

When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco's Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco's Assurance, which offers a $50,000 guarantee on franchisees' loans. The idea helped the company grow despite the recession, and Switzer is looking to get other brands involved in 2011.

How does Marco’s finance its growth in today’s market when loans are close to impossible to secure?