Starbucks CEO Howard Schultz wrote a letter against Washington politicians.
Executive Insights
On August 15, Starbucks CEO Howard Schultz sent a letter to customers complaining of the political gridlock in Washington. The letter called for positive change in the U.S., but also called into question the level of involvement quick-serve executives should have in politics. For Schultz, the...
Saxbys strives to be a locally owned coffee shop alternative to Starbucks.
Emerging Concepts
The idea that there was a void between small mom and pop coffee shops and Starbucks helped launch the Saxbys Coffee concept in 2005. “We saw that gourmet coffee was a booming concept, and that Starbucks was creating an industry and really driving up quality expectations,” says Nick Bayer, Saxbys...
Tal O'Farrell innovated skate boarding then opened a fast food restaurant.
Denise Lee Yohn: QSR's Marketing Guru
If all introductions into the quick-serve market were as relaxed as Tal O’Farrell’s, everyone would be tempted to sign up. O’Farrell is one of San Diego’s skateboard celebs as pioneer of the long-board and co-owner of Sector 9 skateboards. Looking to differentiate his portfolio with something that...
Moms and Millennials offer strong business potential for fast food restaurants.
Denise Lee Yohn: QSR's Marketing Guru
Over the past year and a half that I’ve been writing this column, I’ve hammered home how companies that try to be everything to everyone end up being nothing to no one. Focus has been my main message, as I’ve extolled the benefits of a “less is more” approach. I thought I’d drop down from that 30,...
Geographic information system technology helps operators find good locations.
Promotions
Quick serves are refining how they use geographic data to create benchmarks for optimal store operations. Today’s tools can help them capture both psychographics as well as demographics. In fact, with iPad in hand, site-selection managers can use cloud computing to bring store analytics to...
Restaurant operators must always keep careful track of their food's origin.
Food Safety
Recent national news about stolen meat making its way into restaurants causes most quick-service operators to shake their heads. It’s hard to believe that operators would take such risks with the safety of their customers and their own business hanging in the balance. But misguided trust in...
Story
The quick-serve industry has taken its share of blows from media and government alike as they suggest fast food is contributing to the nation’s obesity epidemic. And while the industry has risen to the challenge of offering lower-calorie, lower-sodium, and all-around healthier menu offerings, some...
In a big brand change, Pizza Hut added salads and pastas.
Story
Wendy’s tries to become a kids’ place. Pizza Hut adds salad and pasta. Everybody changes their look, and now Burger King hangs up the High King. Why do we make these kind of sweeping changes in our brands? Well, sure, we do it to increase our market share by causing more visits from existing...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Progressive DC QSR pizza chain designs unique restaurants and menu items.
Creativity runs wild at &pizza, and it starts with the name; the ampersand is trademarked and the brand is pronounced “and pizza.” In the stores, the creativity extends to the pizza—and then some.&pizza cofounder Michael Lastoria says he has a passion for building up new id
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.