In order to assure the brand gets back on the right path, a chief executive must
Franchising
There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible. But the role of...
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Though solar power can help quick serves save energy, rolling them out to stores
Sustainability
Though the green movement is well underway in the quick-service industry, some operators are finding that one green tool, solar power, is no easy matter. More chains and independents are moving on the idea of using solar power to provide electricity and heat for their operations. But the technology...
Quick serves using social media tools like Facebook or Twitter must be careful w
Promotions
As Berry Chill founder and CEO Michael Farah implemented his plans to open the first of his three Chicago-area locations, he took a bizarre step for a business yet to open: He set up a Facebook page before ever selling its first treat. “I wanted to build buzz on the brand,” he says. “I wanted to...
Two smaller sized menu options for the price of one is a marketing tactic used b
Menu Innovations
Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class. A look at several successful quick-serve menus reveals some form of a Choose Two option, where consumers can create a meal by...
The Marriott Bistro is a move by the hotel company to give travelers more option
Emerging Concepts
Several years ago, Marriott executives determined they were letting revenue walk out the front doors of their Courtyard hotels, which are tailored to frequent business travelers, or “FBTs.” At the time, Courtyard’s breakfast offering was the full-service buffet, familiar to almost anyone who has...
Quick serves face growing competition from grocery stores and supermarkets that
Competition
Matt Loney isn’t taking anything for granted or ignoring any competitor. He insists he knows better, a product of an early professional education on the restaurant industry’s ebbs and flows. The youthful president of Stevi B’s, an Atlanta-based pizza-buffet franchise that has earned acclaim for its...
Quick serve operations can add new beverage options to their menus with craft br
Menu Innovations
There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver. These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants. In...
Saladworks manages its long lines and maintains speed by keeping the maximum num
Ordering
In the quick-service world, there is a clear expectation for customers who join the drive-thru or in-store queue: to get quality food fast. While the tough economy forced many restaurants to streamline business, experts warn that quick serves must remain just that—quick.  “Speed of service is in...
Coffee Concepts Can Target Lunch Guests with Demographic Data
First, Taco Bell turned the burrito on its side with the launch of a new breakfast menu, and now, traditional morning daypart chains Dunkin’ Donuts and Starbucks are looking to extend their bite to the much-larger lunch slice. Although Dunkin’ has been after the coffee-drinking market that makes up...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
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...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
5 Advantages with Cloud Accounting
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...
Quick service restaurant franchisees help franchisor by building new computer software.
Helping Out the Boss
Every franchisee has the opportunity to bring specialized business savvy to its quick-service units, but it’s rare that a single operator affects the entire system. That’s exactly what Pennsylvania-based Colleen and Bret Wagner did when they introduced their proprietary software system to the...