Domino's used its head chef in advertisements promoting its new pizza recipe.
Promotions
Marketing executives have known for years that using hard-at-work, nice-looking, real employees in a TV spot can symbolize a brand’s corporate commitment to quality and service. But any marketer getting ready to take this idea to his ad people should first take some time to consider that using real...
Popeyes is one brand that spent time and money changing its brand name.
Denise Lee Yohn: QSR’s Marketing Guru
"A rose by any other name would smell as sweet.” With all due respect, I must disagree with Shakespeare on his famous quote from the play Romeo and Juliet. Perhaps names don’t matter when you’re in love, but they matter a lot in the restaurant business. In fact, I would go so far as to say that the...
Choosing a business to franchise takes strategy and careful consideration.
Franchising
After an abundance of successful business ventures, David Lobel founded Sentinel Capital Partners, a private equity firm that specializes in buying and building middle-market companies in the U.S. and Canada. Along with other prosperous investments, Lobel and senior partner and cofounder John...
Magic Wok has many types of noodles available on its menu.
Emerging Concepts
To most of its customers, Magic Wok is a destination for a quick, tasty, healthy Asian meal. For founder Tommy Pipatjarasgit, Magic Wok represents the realization of his father’s American dream. “My father came from Thailand in 1968 with just a couple hundred dollars in his pocket,” Pipatjarasgit...
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Customers can customize their dish, which is cooked in front of them.
Emerging Concepts
teriyaki_experience.m4v
Teriyaki Experience, a Canadian-based Asian quick-serve chain with more than 100 units in Canada and locations in Europe, South and Central America, the Caribbean, and the Middle East, is gaining ground in the U.S., with eight open locations and 15 more set to open this year. Another 15 are planned...
By using noodles as entrees restaurateurs can open up their menu variety.
Marc Halperin: Resident F&B Expert
Just how much do human beings love a great bowl of noodles? Ask Wang Cong-yuan. According to a December report in The Wall Street Journal, the highly regarded Taiwanese restaurateur charges about $324 for a bowl of his best beef noodles, which includes different cuts of beef from Japan, Australia,...
Michael Szyliowicz is the founder and chief chocolatier of Mont Blanc Gourmet.
Executive Insights
Why are specialty beverage programs growing in popularity? The quick serves are all trying to add specialty beverages to do two things. The first is to differentiate from each other, and secondly they’re trying to add products that their customers are already getting elsewhere. The advantage quick...
Industry News
Lawrence “Doc” Cohen, a veteran of the franchise industry who first franchised Great American Cookies 32 years ago, became the first-ever franchisee inducted into the International Franchise Association’s (IFA) Hall of Fame. The award, which was presented to Cohen at the IFA’s annual convention...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
Quick service brands innovate soda beverage menus to differentiate product mix.
Putting Some Pop in Soda
Soda sales aren’t exactly bubbling at restaurants these days. In fact, they’ve been declining for years. Despite that, there’s fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
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...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...