With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own.
“The industry supports a voluntary, incremental approach to reducing sodium levels in menu items, and would have concerns about any potential government mandate that creates a one-size-fits-all rule to ingredient standards,” the National Restaurant Association said in an April 20 statement, released the same day as the IOM report.
Never before has innovation been as essential to running a successful quick-serve restaurant concept.
During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are beating the odds.
Often, the inspiration for innovation comes from the top, and that certainly holds true for the following leaders, who were selected from a wide-ranging list of successful operators.
Promotional strategies are the lifeblood of any retail business—quick serves are no exception. Promotions create news that attracts consumer attention, and that attention usually drives sales and traffic. But promotions also shape brand perceptions, and those perceptions are equally important.
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene.
Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and value for a while.