Restaurants can think outside the box with new pizza ingredients.
Marc Halperin: Resident F&B Expert
Of pizza, french fries, and ice cream, it is often said, “The worst I ever had was still pretty good.” The cynical entrepreneur might therefore conclude that one could serve subpar versions of all three items and still retain some sort of customer base, if one were inclined to cut corners. But—far...
Eric Ersher, CEO of Zoup!, uses management philosophies to guide his leaderhsip.
Human Resources
According to a new survey by ExecuNet Inc., a professional network for C-level executives, non-CEO C-suite members cite work-life balance, their work location, and relationships with coworkers and subordinates as motivation for their jobs. CEOs, however, seem to believe that cash compensation,...
Pizza Ranch features many types of specialty pies.
Emerging Concepts
Adrie Groeneweg grew up with Pizza Ranch, but not as a customer. Rather, Groeneweg started the company when he was just 19 years old, and both he and the concept have come of age together. “I was just out of high school and working full time for a welder and part time for a pizza place,” Groeneweg...
Redesigning your store can attract new customers, but you must keep the old.
Consumer Trends
Not a lot of franchisees have the experience of Ted Nevels; the Schlotzsky’s multiunit franchisee has more than 30 years of experience. Nevels has been with the brand long enough to have had Don Disman, Schlotzsky’s founder, teach him how to bake bread. In January, Nevels and his team kicked off...
Papa John's found success through its partnership with the Super Bowl.
Denise Lee Yohn: QSR's Marketing Guru
 You know the adage, “You’re known by the company you keep”? Whether we like it or not, we’re often judged by whom we know and hang around. The same could be said about brands. In this day and age when almost everything is branded and brand messages seem to pop up everywhere, the other companies...
Pizza Ranch employees are motivated to do a better job by an incentives program.
Human Resources
The quick-service industry is notorious for its 100-percent-plus turnover levels. But with the costs of hiring and training new employees—both in money and time—stealing precious resources away from operators in a still-lagging economy, many are relying on employee incentive programs to keep their...
Read Full Story // read more about: Five Guys, Julie Knudson
VG Burgers saves most of its costly organic food.
Sustainability
The sustainability movement is in full swing in the quick-serve industry, and as operations look for ways to go green, many are opting for systems that reduce the amount of waste that comes out of their stores and turns up in landfills. While composting and recycling programs do plenty of good for...
Read Full Story // read more about: Jan Fletcher
Good customer service should be important to all fast food restaurants.
Story
OK, I’ll admit, the restaurant scene is not the greatest in Payson. We are a quiet little town somewhere between Phoenix and the recreational Tonto Forest. We are not a destination. We are a way to get somewhere else. Therefore, our restaurant choice is limited to 14 of the 15 top quick-service...
Read Full Story // read more about: Roy T. Bergold Jr.