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...
Sustainable packaging options are an important tool for eco friendly restaurants
Sustainability
In today’s eco-conscious world, sustainability is no longer a “nice to have”; it is a “must-have” for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success of their companies, according to “...
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Industry News
A new campaign from Pei Wei Asian Diner that tied together elements of social media, mobile, and e-mail marketing helped the concept’s new Caramel Chicken entrée become one of its most popular dishes. The various marketing elements directed customers to Pei Wei’s e-mail subscription list by...
Industry News
It began in 2005 with Cookie Monster admitting cookies are only a “sometimes food,” and now McDonald’s is taking the reigns in teaching children why nutrition is important. The burger giant announced plans in July to overhaul its Happy Meal with a reduced fry serving and automatic apple slices,...
Industry News
Restaurant and retail openings are a dime a dozen in New York City, but a new market in Brooklyn is garnering special attention for its innovative concept. Twenty-two new businesses, including nine quick-service restaurants, opened shop over the summer in a collection of recycled shipping...
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Fast casual healthy eating brand grows with fresh and nutritious food.
Eleven years ago, Matthew Corrin could be found ducking into GNC stores to order smoothies on a regular basis.
Quick service restaurants can learn potato tips from Trine University chef.
Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus?I think smashing or ripping and then flash frying is a hot trend right now.
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 brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
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 partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.