The recession forced many quick-serve companies to make staff and cost cutbacks. New research shows that salary compensation for executives also took a hit in the economic downturn, drawing to the spotlight the subject of what kind of compensation executives should be awarded in the first place.
Boston Market announced that 400 of the company’s restaurants have completed their transformation as part of the company’s nationwide roll out of changes, which includes new menu items, the replacement of disposable plates and utensils with real plates and stainless ware, upgraded serving stations to include a Chef’s Hot Case, and carving stations designed to significantly enhance the Boston Market guest experience. Guests will also notice an exceptional level of hospitality from a more attentive staff.
It’s the season of giving, and some brands are letting their customers take giving to the digital environment they spend so much time in—Facebook.
First Data announced that four quick-serve brands—Boston Market, Burger King, Culver’s, and Cold Stone Creamery—and six other retail brands have employed its eGift Social solution that lets customers send gift cards to their friends through the social media juggernaut.
From his Colorado office, Boston Market CEO Lane Cardwell is targeting some free agents—dining free agents, that is.
“There are some customers out there open to where they’ll be eating, and Boston Market is happy to capture that business,” Cardwell says.
Cardwell is referring specifically to the significant chunk of diners who are in limbo after the recession and were forced to trade down for price’s sake.
With hundreds of great concepts and thousands of great operators, the fast-casual segment certainly holds its own in terms of both innovation and leadership. The last 10 years can arguably be called “the decade of fast casual” due to the growth and flourishing of the segment.
The May issue of QSR had a great article on the most innovative people in quick service, but this column will focus on the most influential leaders in fast casual.
As restaurants look to establish extra color and flavor in their menus, they are discovering that they can easily add a little bit of blue—blue cheese, that is.
Americans are increasingly experimenting with more robust flavors, so the big, flavorful, and salty taste of blue cheese is no longer restricted to wine and cheese parties and white tablecloth bistros. It’s part of everyday restaurant life.