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...
Moe's president learned restaurant business working father's catering company.
Start to Finish: What Inspires Execs
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I...
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,...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
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 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...
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...
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...