In an economic climate full of uncertainty and change, many businesses have turned to interim executives to right the ship. The quick-serve industry is no different. In June, Denny’s Corp. named chairwoman Debra Smithart-Oglesby interim CEO after Nelson Marchioli left the company. In August, El Pollo Loco chose Steve Sather to serve as acting president and chief executive when former CEO Steve Carley left for the same position at Red Robin.
El Pollo Loco
Combo and value meal deals are part of the DNA of fast food restaurants, but two researchers find that changes to the meals could help quick serves steer customers toward healthier offerings.
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For 15 years, developers at KFC tinkered with the business formula that was established by founder Colonel Sanders, a formula that drove the chain to the top of the chicken quick-service segment: selling fried chicken. Times had changed, and the brand was attempting to respond to consumer demand for a nonfried menu option.
Quick serves of all sizes are hopping on the green-construction bandwagon, installing everything from energy-efficient lighting and kitchen equipment to solar roof panels. But whether or not these sustainability improvements result in increased tax savings—and a quicker return on investment—is largely a question of whether CFOs and their tax officers take an active role in planning, development, and education.