Four leading franchise professionals have been newly elected to the International Franchise Association Board of Directors and will assume their positions February 14, 2012, at the conclusion of the IFA 52ndAnnual Convention in Orlando.
Despite the negative headlines that the fast food industry tends to generate, a new report shows that the vast majority of opinions about the industry on social media are positive.
A new study by New York City–based research firm Amplicate, “Public Opinion on Fast Food Chains in the U.S. on Social Media,” shows that 70 percent of all opinions posted about the industry on social media in the last year were positive.
Juan Alvarez, CEO of Amplicate, says his firm used a complex system to gather information across Twitter and Facebook about consumer sentiment.
Popeyes Louisiana Kitchen launched a mobile-optimized site to help customers explore its menu on their smartphones and more easily find Popeyes locations.
Karlie Lahm, communications manager for Popeyes, says the new mobile-optimized site is part of a broader digital strategy, which she says aligns with the company’s “four-pillar” strategy of growth (build a distinct, relevant brand; run great restaurants; strengthen unit economics; and ramp up unit growth, according to the company).
The National Restaurant Association Educational Foundation (NRAEF) announced today that it has passed the two-thirds point in its 2011 fundraising goal of $3 million for its ProStart program. Recent donations from Brodersen Management Corp./Popeyes Louisiana Kitchen, Buffalo Wild Wings, Darden Restaurants, Georgia-Pacific Professional, Sugar Foods, and Sweet Street Desserts have brought the year-to-date total raised to $2,044,242.
Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., brings “play with your food” fun to mealtime with its all-new Rip’n Chick’n—tenders cut into pull-apart strips that are easy to rip and dip. Popeyes Rip’n Chick’n will be available July 25 through August 28 with Cajun fries, a buttermilk biscuit, and Ranch dipping sauce for just $3.99.
Pop culture has not been kind to the quick-service industry.
From the lovable-but-dumb employees in Good Burger to the drug-addled protagonists of Harold and Kumar Go to White Castle, the industry is seen as a haven for dimwits, losers, and the vaguely criminal. Thousands of high school teachers threaten low-performing students by asking them, “Do you want to flip burgers for the rest of your life?”
Popeyes Louisiana Kitchen is firing up taste buds with a patriotic favorite, Firecracker Shrimp, available June 27 through July 24. Guests can enjoy eight juicy Firecracker Shrimp, Cajun fries, a buttermilk biscui,t and new Firecracker Dipping Sauce for only $4.99.
Popeyes Louisiana Kitchen, a division of
The new program sees the return of Popeyes’ Naked Chicken Tenders to the menu, as well as the addition of two new lower calorie side items—green beans and apple sauce.
For some, it’s an average sales-to-investment ratio nearing 2:1, dedicated corporate support that helps franchisees succeed, or a distinctive niche that carries marketplace allures.
For others, a good franchise deal boasts recent growth despite the nation’s economic woes, stable leadership that ensures consistent strategy, or consumer satisfaction ratings highlighting consumer interest.
As president of National Restaurant Development Inc., a board member for the International Franchise Association, and owner of more than 50 quick-serve restaurants, Aziz Hashim is a veteran of the franchise business.
With brands like Popeyes, Checkers/Rally’s, Subway, and Moe’s Southwest Grill under his watch, Hashim has the know-how to obtain the finances needed for developing restaurants.
In today’s post-recession lending market, he explains the creative steps franchisees can take to get the funds they need for development.