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The days of dingy, dull, and outdated fast-food joints may soon be a thing of the past.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.
Now that football teams across the country are facing off in the NFL’s 2012 season, which kicked off last week, many quick serves are beginning a gridiron contest of their own.
Marketing and advertising efforts designed around the NFL are an increasingly hot commodity in the industry. But in the NFL, which has strict rules on branded stadium signage, getting in front of viewer eyeballs without buying commercial airtime is a tricky proposition. This has led several brands to develop broadcast partnerships as part of their NFL strategy.
Mike Allen is a believer in the “value menu," and not just on his restaurant menuboards. After struggling with a frustrating and costly back-office software system, the Florida operator replaced it with RTIconnect in his Wendy’s restaurants. The value-rich payback, he says, is more accuracy, more information, more convenience—and at a fraction of the price he paid before.