Fast food mascots might not be marketing success they used to be.
Industry News
More than a decade into the 21st century, it is safe to say we are living in a brave new world. Television, perhaps the pièce de résistance of last century, has given way to computers and, in turn, desktop computers and laptops may soon give way to tablets and smartphones. This rush of...
Roast beef sandwich chain Arbys is up for sale.
Industry News
Just two years after getting hitched, Wendy’s and Arby’s may be breaking up. But few analysts are surprised. Wendy’s/Arby’s Group Inc., the Atlanta-based company that owns the two quick-service restaurant brands, said last week that it is seeking “strategic alternatives” for Arby’s, including a...
Read Full Story // read more about: Finance, Wendy's, Arby's, Growth
Disagreement among executives can be good for a business.
Executive Insights
Jim Amos Jr., CEO of frozen dessert concept Tasti D-Lite, does exactly one thing to discourage conflict among members of his c-suite: nothing. “There is no progress without disagreement,” Amos says. “As long as there’s no extreme fear of failure, people will dig in and state their opinions. Then...
Read Full Story // read more about: Tasti D-Lite
Cold Stone is adding frozen yogurt to its offerings in 2011.
Industry News
Cold Stone Creamery president Dan Beem will tell you that 2010 treated the company pretty well. “We had our best October in about four years,” he says. “If you look at our year overall, we’re trending much better than the industry.” In an attempt to replicate that success in the coming months, Cold...
Subway offers a healthy alternative for kid customers.
Health
Kids’ menus have come a long way from the days when they were little more than sandwiches, soft drinks, and small fries for the small fries. As parents increasingly seek out food that is healthful and nutritious for their children, particularly in light of America’s growing childhood-obesity crisis...
The Souplantation Express unit trades buffet style for a prep station.
Industry News
Known for its buffet offering of salads and soups within large dining rooms, Souplantation is opening an Express prototype of its concept that the company hopes can deliver the brand to new markets and nontraditional locations. Michael Mack, CEO of Souplantation parent company Garden Fresh...
Critics and customers each have opinions about what the right portion size is
Health
In 2004, filmmaker Morgan Spurlock released a documentary, Super Size Me, that made waves across the foodservice sector and among American consumers. By eating nothing but McDonald’s food for 30 days and ordering the Super Sized version of a meal each time it was offered, Spurlock documented the...
The FDA has been given more power by the government to oversee food supply.
Industry News
After a long and tortuous legislative journey, the FDA Modernization Act, a fundamental recalibration of the nation’s food safety system, has finally passed Congress and was signed by President Obama on January 4. In amending the Federal Food, Drug and Cosmetic Act of 1938, the Modernization Act...
Read Full Story // read more about: Food Safety, Food Safety
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...
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 serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...