Outside Insights
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...
Two Fiesta Restaurant brands leverage resources for expansion in Southeast.
QSR 50
Like a tropical storm, many different elements came together in 2013 to create a standout year for Fiesta Restaurant Group, parent company to fast-casual brands Pollo Tropical and Taco Cabana. After years of climbing sales and store counts, tinkering with the store design and menu, and strategic...
Competition
Craig Bernstein knew he wanted to be a restaurateur as early as the sixth grade, and in the summer of 2013, he transformed those childhood ambitions into a reality with the debut of Doc B’s Fresh Kitchen. Named in honor of Bernstein’s father, Dr. Robert Bernstein, the Chicago-based eatery is a...
Competition
Thanks to British ex-pat Nathan Coe and his Nantucket Pasty Co., the pasty is becoming a household term—and an oft-enjoyed culinary item—in the seaside community of Nantucket, Massachusetts. Leveraging the talents of Culinary Institute of America–trained pastry chef Josh Smerdon, the two-year-old...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
QSR 50
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
Use word-of-mouth marketing to score cheap but effective brand exposure.
Denise Lee Yohn: QSR’s Marketing Guru
Q: Everyone says word-of-mouth marketing is the best form of marketing, but how do you actually create it? A: Word-of-mouth (WOM) marketing has always been very powerful, but today’s technology and culture make it a particularly ripe time to harvest its power. The primary way to get the most out of...
Read Full Story // read more about: Loyalty, Marketing
Breakfast quick service restaurants add new food options for later snacking.
Industry News
Earlier this year, research firm The NPD Group confirmed what many in the quick-service industry have known for years: The breakfast wars are real, and there’s more at stake then a Waffle Taco or a better cup of coffee. NPD’s “A Look into the Future of Foodservice” report found that the quick-...
Quick service bread choices expand with popular consumer trends.
Marc Halperin: Resident F&B Expert
It’s hard for aficionados in any field to avoid the desert-island question. For music mavens, it boils down to, “Which album would you take with you, if you could only take one?” Movie lovers have to decide which film they’d want to watch, possibly in perpetuity—a question that bears careful...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
Coffee Concepts Can Target Lunch Guests with Demographic Data
First, Taco Bell turned the burrito on its side with the launch of a new breakfast menu, and now, traditional morning daypart chains Dunkin’ Donuts and Starbucks are looking to extend their bite to the much-larger lunch slice. Although Dunkin’ has been after the coffee-drinking market that makes up...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
5 Advantages with Cloud Accounting
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...
Quick service restaurant franchisees help franchisor by building new computer software.
Helping Out the Boss
Every franchisee has the opportunity to bring specialized business savvy to its quick-service units, but it’s rare that a single operator affects the entire system. That’s exactly what Pennsylvania-based Colleen and Bret Wagner did when they introduced their proprietary software system to the...