Denver-based Qdoba Mexican Grill announced that it promoted five executives to build upon the company’s positive sales and new unit growth through innovative marketing, franchise development, and menu innovation. Promotions include: Karen Guido to chief marketing officer; David Craven to division vice president of marketing; Neil Harfert to division vice president of restaurant operations; Jim Piper to division vice president of restaurant operations; and John Dikos to director of franchise development.
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.
There is an answer to the age-old question of which came first, the chicken or the egg.
It’s definitely the egg—at least when it comes to breakfast. Few morning menus are without them. But these days, chicken and another popular poultry protein, turkey, are increasingly popping up on a.m. menuboards at quick-service and fast-casual restaurants.
Chain leverages experience and infrastructure of multiconcept franchisees with its five new area development agreements across the country.
Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class. A look at several successful quick-serve menus reveals some form of a Choose Two option, where consumers can create a meal by combining items from an array of choices.
The wedding dinner was prepped for the oncoming slew of guests: Stainless steel chafing dishes lined the buffet tables, silverware sat wrapped in cloth napkins and silver rings, and servers stood at the ready in black slacks and white dress shirts.
It was a fine feast to celebrate the sharing of vows, but there was a twist: The dinner was catered and staffed by Dickey’s Barbecue Pit.
Chick-fil-A, Chipotle, and Panera Bread rank among the best quick serves in the country in customer satisfaction, according to a study J.D. Power and Associates released on Tuesday.
The 2010 U.S. Restaurant Satisfaction Study evaluated consumer responses to an online survey that measured four aspects of customer satisfaction: price, environment (ambiance, cleanliness, convenience of location/hours), meal (quality/taste of food, meal presentation, portion size), and service (speed, wait staff courtesy/friendliness).
Back in the fall of 2007, I took the liberty in this space of calling for quick-serve operators to consider consigning standard-issue, blister-pack condiments to history’s dustbin.
The basis for this potentially unpopular position lay in my belief that while chains of all types had made enormous strides in quality, presentation, and variety over the last 10–15 years, condiments had evolved barely a whit.