Jason’s Deli, which feeds more than 50 million people annually in 28 states, won the Best Restaurant Chain survey by Parents magazine. The survey measures where families can get the most nutritious foods for the best price while also having the least stressful experience. The results of the 10 Best Restaurant Chains survey appear in the April issue of Parents, which will be available at newsstands March 15.
This month last year, First Lady Michelle Obama stood before a crowd of activists, journalists, government leaders, celebrities, and kids gathered in the State Dining Room of the White House to announce a campaign that will ultimately define her—and part of her husband’s—time in Washington, D.C. The announced campaign, christened “Let’s Move!,” would pour as much as $1 billion of federal money over the next decade into reversing the growing epidemic of childhood obesity.
Kids’ menus have come a long way from the days when they were little more than sandwiches, soft drinks, and small fries for the small fries.
As parents increasingly seek out food that is healthful and nutritious for their children, particularly in light of America’s growing childhood-obesity crisis, restaurants have sought to provide menu items that are not only good for kids, but also taste great.
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.
Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.
Though the green movement is well underway in the quick-service industry, some operators are finding that one green tool, solar power, is no easy matter. More chains and independents are moving on the idea of using solar power to provide electricity and heat for their operations. But the technology has its limitations and poses operational challenges to operators.
In an era when traditional business models and strategic plans often can’t stop bleeding profits, quick-serve executives at QSR’s Dine America conference this week hinted that the new age of business growth may be less about an investment in the consumer—and more about an investment in employees.
The sentiment that a strong brand culture built among employees can translate to a quality experience for the consumer was a reoccurring theme at the conference.
How can growing concepts move into franchising while still maintaining their core identity?
When the iPad was introduced in late January, the tech world buzzed about the gadget’s possibilities and visionary applications. Two of Apple’s other signature products, the iPod and iPhone, sparked such revolutionary momentum that creative minds swirled with ideas on how the iPad, a larger, more comprehensive touch-screen device, might function in a world increasingly clamoring for portable and wireless.