For a limited time, get hooked on Wendy’s Premium Fish Fillet sandwich and make every day a “Fish Fry Day.”
In a recent survey of restaurant customers in the United States, when it comes to identifying what drives loyalty for restaurants, the most commonly cited factors in determining which quick-service restaurant is visited most often are good value (58 percent), convenience (57 percent), low prices (53 percent), and fast service (51 percent).
Great-tasting food is only the eighth-most important factor in driving loyalty in this segment.
Craving a Double Stack with fries and value-sized soft drink? How does a DUBYUM, CRISPY, FIZZY sound?
As America enters another year of economic uncertainty, one thing Wendy's can assure consumers of is that its value menu, originally introduced in 1989, is now completely revamped to include up to 18 menu items ranging from 99 cents to $1.99.
What would the start of another year be without predictions? Whether analyzing politics, the silver screen, or stock markets, experts try to offer a peek at the trends we can expect in the coming year.
The restaurant industry is no different. Throughout 2012’s fourth quarter, various consultants, chefs, and operators gazed into their crystal balls and forecasted the hot restaurant ideas and issues of 2013.
The following 10 trends, according to those experts, seem most likely to impact quick-service and fast-casual restaurants this year.
The days of dingy, dull, and outdated fast-food joints may soon be a thing of the past. Quick serves are meeting the demands of an evolving consumer base to remain competitive with the fast-casual sphere, using everything from sleek interiors with comfortable booths and flat-screen televisions to healthy, fresh food and drink offerings.
New Yorkers saw 200 workers on strike this week at the city’s largest fast food chains, as employees at dozens of McDonald's, Burger Kings, and Taco Bells held a one day strike to call for higher wages to support their families and the right to form a union without interference.
The Wendy’s of tomorrow isn’t your parents’ fast-food joint. With an all-encompassing brand transformation program in place—which includes everything from a new logo and store design to upscale menu developments and attention-catching ad campaigns—the chain is delivering everything today’s demanding customer desires.
“We feel that all brands have to move forward,” says Wendy’s chief marketing officer Craig Bahner. “You can’t stand still. You’re either getting better, or you’re getting worse.”
Just in time for cooler temps, Wendy's new Bacon Portabella Melt cheeseburger has what it takes to make you melt. This latest offering is a savory hamburger with unexpected, superior ingredients that combine to make it Wendy's most indulgent cheeseburger yet!
The drive-thru operation of a quick-service restaurant may seem relatively cut and dried, but operators aren’t resting on their laurels when it comes to their outdoor business. For many brands in the industry, the drive thru can account for anywhere between 50 and 70 percent of sales—no small number in a $200 billion industry.