Fast food brands launching public offerings signal health restaurant industry.
Growth
In the last few years, Wall Street has shown an increased appetite for restaurant companies as a whole, and it’s fast-casual brands in particular that increasingly grab investors’ attention. That was perhaps no more evident than in 2013, when enthusiasm for fast-casual restaurant concepts reached...
Quick service restaurants discount to attract new, price conscious customers.
Denise Lee Yohn: QSR’s Marketing Guru
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu. But that...
Quick service restaurants inform customers of calories using receipts.
Health
To encourage mindful eating habits among consumers, a few small chains adopted a new way to display nutrition information on receipts. Santa Barbara, California–based SmartReceipt allows brands to give customers relevant and personalized messaging about nutrition. “Because SmartReceipt messaging is...
Burger restaurant concepts use premium ingredients to capture new customers.
Industry News
The combined influence of better-burger restaurants and the fast-casual customization model has had a profound impact on what burger brands now offer consumers. A recent survey by Chicago-based technology and services company Food Genius, which measures menu mentions at restaurant across the U.S.,...
Restaurant brands provide community assistance in times of natural disaster.
Charitable Giving
Marketing departments spend months planning major promotional events, but when a natural disaster strikes, taking action is all that matters. Time becomes an enemy when moments mean the difference between lives saved and lost, and some quick-serve restaurants have found ways to make an immediate...
Yogurt products are innovating fast food menus with popular breakfast dish.
Marc Halperin: Resident F&B Expert
For a food that’s only been available in the U.S. on a significant commercial scale since World War II, yogurt has certainly embedded itself into our national culinary consciousness in a hurry. The vast variety of brands, flavors, styles, consistencies, and packaging formats now available at your...
Female consumers affect menus and marketing with demand for healthy foods.
Consumer Trends
Meet Jane. At 38-and-a-half years old, Jane is a married mother of two and the breadwinner in her family. Statistically, she represents the average age and has the average number of children born to an American woman, according to the Central Intelligence Agency World Factbook. She’s among a...
Quick service brands grow local produce to use in their fast food restaurants.
Sustainability
Today’s consumers want to know where their food is coming from and are hungry for local foods. In the National Restaurant Association’s (NRA) “What’s Hot in 2014 Culinary Forecast,” which surveys U.S. chefs, locally grown meats and seafood and locally grown produce were the No. 1 and No. 2 trends...
Getting a Head Start
This year has been projected as a growth year for the restaurant industry, creating opportunities for entrepreneurs who dream of opening their own restaurant. Forty-seven percent of Americans’ food dollars are spent dining away from home, and restaurant sales are expected to hit a record high this...
Quick service brands leverage franchise system for strategic growth.
The Franchise Formula
For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations. “...
Very Cool
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
Auntie Anne’s invests in tomorrow’s talent.
Promise for the Future
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
QSR has singled out quick service restaurants like Toppers Pizza as emerging concepts.
Where Are They Now?
Each month, QSR singles out the quick-service and fast-casual brands we think will make a splash in the industry. Sometimes we’re right, and sometimes we’re… well, not. So which Ones to Watch brands are still on fire, and which ones have had their growth hopes doused? Here’s a look back at 15 Ones...
Unusual quick service restaurant units locate in high traffic customer locations like casinos.
Uncommon Ground
A cruise ship on the Rhine River in Germany. The FBI headquarters in Washington, D.C. A Toys“R”Us in Manhattan. The Camp Pendleton military base near San Diego. Where moving people are, quick-service restaurants want to be, a reality that continues shaping the rapid and aggressive evolution of the...
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...