Fast food employees want more than strong pay during this recession.
Human Resources
With 12.8 million workers, the restaurant industry is one of the largest employers in the country. Industry champions often boast of the distinction, and particularly now, with national unemployment at 9.1 percent, it appears as if the restaurant industry is playing a hefty role in the U.S. labor...
Coffee and tea innovations improve restaurant beverage programs.
Marc Halperin: Resident F&B Expert
Today, I bring you two inspirational tales of renewal, reinvention, and adaptation. The first is the story of a formerly underappreciated and generally anonymous soul known botanically as Coffea Arabica, or Coffea canephora. Growing up in California’s San Joaquin Valley, I knew this particular...
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...
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Quick service brands like Firehouse Subs help franchisees obtain capital to grow
Most people are familiar with the process of getting a home or car loan.
Quick service restaurants discount to attract new, price conscious customers.
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.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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.
Older QSR chains work on fresh marketing and store design to be young again.
At Zaxby’s annual convention in San Diego last April, there was plenty of celebration for the chicken-peddling chain, its franchisees, and vendors, highlighted by a private concert from country music superstar Tim McGraw.Amid the festive atmosphere, however, there was also much reflection.