To change up its sandwich or burger menu, a quick serve could invest in new brea
Marc Halperin: Resident F&B Expert
A few months back in this space, I suggested that clever operators looking for some unconventional new sandwich possibilities could add elements of distinctive ethnic street foods and work these unusual ingredients into the guts of their signature menu items. Specifically, my suggestion was: “Pick...
Some quick-serve executives have found that blogs give them an opportunity to co
Promotions
In 2007, Dan Kim started blogging about his newly conceived frozen yogurt concept, Red Mango, months before the first location even opened its doors. Using MySpace as his primary outlet, Kim built an online buzz about the chain, posting photos of the store’s progress while keeping his future...
TCBY is offering local chef challenges as a possible local-store marketing techn
Promotions
At an Independence Day parade this year, a Mustang convertible rolled down the route decked out in red, white, and blue—and lots of signage for frozen yogurt chain TCBY. As the car came into view, someone with trays of yogurt samples approached folks watching the parade and offered a taste. “This...
Serving alcohol at quick serves can appeal to the casual-dining customer.
Competition
From his Colorado office, Boston Market CEO Lane Cardwell is targeting some free agents—dining free agents, that is. “There are some customers out there open to where they’ll be eating, and Boston Market is happy to capture that business,” Cardwell says. Cardwell is referring specifically to the...
Bob Cutler, CEO of Creative Consumer Concepts, believes a proposed kids' meal to
Executive Insights
San Francisco Supervisor Eric Mar recently proposed a ban on toys and incentives in kids’ meals in his district, sparking hot debate within the quick-service industry over the best way to fight the spread of childhood obesity. This comes on the heels of a similar regulation this spring in Santa...
Dunkin' Brands CEO Nigel Travis wants to take Dunkin' Donuts from a New England
Executive Insights
The midst of the worst recession in decades may seem like a tough time to take the reins of a restaurant company that sells discretionary treats not needed in the everyday diet. However, Nigel Travis, whom Dunkin’ Brands hired to head its Dunkin’ Donuts and Baskin-Robbins brands in January 2009,...
Franchisors and franchisees must have a strong relationship to make their brand
Franchising
Andrew Stern’s New York City–based company, Five Points Partners, owns franchises of several brands, including Dunkin’ Donuts, Subway, and Five Guys Burgers and Fries. After seven years as a franchisee under different brands, Stern knows the difference between a strong and productive relationship...
Operators opening their second unit must learn how to balance their time between
Emerging Concepts
Q: Now that I have a second store, is there a way to better use my time at both? One of the first things I would suggest someone in the restaurant business do is ready, aim, fire. You absolutely have to know where you want to go before you begin anything. People often make the mistake of starting...
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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...
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...
Quick service beverage providers shake up tea product with new twists.
Reading the Tea Leaves
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...
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...
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. “...
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...
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...