Corner Bakery Cafe

Assault on Casual

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.

Rolling in Dough

There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us.

Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found the fragrance of freshly baked bread is a favorite smell of both men and women.

This lesson is not lost on supermarkets, which for years have used the distinct aroma of bread baking from in-store bakeries to lure customers to buy more items.

Souping Up the Menu

A strong and well-executed commitment to the soup category can play a significant role in helping quick serves increase check averages, enhance their guests’ perceptions of the healthfulness of all of their offerings, and keep guests coming back. Here are just a few benefits of having a strong soup offering on the menu, as well as some observations on what many successful soup programs have in common.

Increase Check Averages

The Supplier Marriage

Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships. He practices his people skills each day as he goes toe-to-toe with folks for the sake of his quick-serve operation.

But the relationships that put Leivenberg through the biggest roller coaster of emotions are those with his food suppliers.

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