With economic and climate pressures forcing commodity costs upward, many quick-serve C-suites are facing the grim task of raising menu prices. But with fears that such increases could impact sales and customer loyalty, executives are left to figure out how to best introduce these higher prices.
Burger King's new summer menu of barbecue offerings and a much-talked-about bacon sundae dessert, which debuted in the U.S. on June 14, initially seemed to have little impact on consumer perception.
But over the past two weeks, the chain has had a significant run up in its quality perception with fast-food eaters.
For the second year in a row, fast food giant McDonald's was named the most effective brand in the Effie Effectiveness Index, which was released today.
The brand was also ranked No. 4 in the most effective global advertisers segment.
Launched in 2011 by Effie Worldwide and Warc, a global marketing intelligence service, the Effie Index recognizes the most effective marketing communications ideas from around the world.
McDonald’s selected HM Electronics, Inc. (HME) as its 2011 Equipment Supplier of the Year. The award is presented annually to the equipment supplier that makes the most significant impact on, and contribution to, McDonald’s business over the previous year.
The award criteria include commitment to quality and food safety, product, equipment and process innovation, exemplary customer service, and value.
The president of the National Pork Board said Thursday he is disappointed in the announcement earlier in the day by McDonald’s Corp. that sets a 10-year timeline for sourcing all of its pork from farms that do not use individual stalls to house pregnant pigs.
McDonald’s decision could put significant pressure on smaller farmers who use gestation stalls to care for their animals, says Everett Forkner, a farmer from Richards, Missouri, and president of the National Pork Board.
The Humane Society of the United States prefers a shorter time frame but still welcomes news from McDonald’s that the company has created a definite timetable to eliminate gestation crate confinement of breeding pigs from its pork supply chain.
The 10-year timeline announcement came as a follow up to McDonald’s announcement in February that it would phase out the use of the cruel crates and announce its next steps in May.
Walking into some quick-service restaurants these days can make you feel like you’ve just wandered into the produce section at Whole Foods. A colorful cornucopia of fresh fruit—from deep-yellow mangos and light-green apples to purple pomegranates and ruby-red strawberries—is getting highlighted in every menu category. Fruits from across the world are showing up in breakfast items, as part of eye-catching salads, as accompanying elements to entrees, as fresh-pressed beverages, and as healthy dessert options.
When it comes to familiarity, product quality, and intent to purchase, consumers rank Subway higher than any other quick-service brand, according to a new study.
Dairy Queen, Wendy’s, Five Guys, and Chick-fil-A round out the top five of the Harris Poll EquiTrend Study, which measures and compares brand health for more than 1,500 brands. More than 20,000 members of the general population participate in the study.
Subway earned a score of 73.07 in the study, about 11 points above the quick-service category average of 61.67.
Ladies and gentlemen, I love the written word. I devour books. But with the exception of Charles Dickens, I never read the same book twice. Too many books, too little time.
With more consumers interested in knowing where their food comes from, a growing number of quick-service companies are either pressuring their suppliers to improve the humane treatment of animals or switching food suppliers altogether. Cage-free eggs, gestation crate–free pigs, and free-range chickens are showing up on more quick-service menus throughout the country.
Quick-service operators who are making the supply changes believe they are on the cutting edge of a growing movement as consumers with increasing access to food education care more about the origins of their meals.