Marc Halperin suggests ethnic foods as innovative kids options.
Marc Halperin: Resident F&B Expert
Twenty- or 30-odd years ago, before society as a whole was fully attuned to the hazards—physical and moral—of allowing kids to eat pretty much whatever they wanted, whenever they wanted, product development was a relative snap. In the 1960s, ’70s, and ’80s, it was pretty easy to figure out a way to...
Shane’s Rib Shack offers several barbecue and rib menu options.
Emerging Concepts
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Barbecue is both family food and community food, says Shane Thompson, founder of Shane’s Rib Shack. He says people enjoy it at backyard gatherings, tailgate parties, family events, and—for the past eight years—at a growing number of restaurants Thompson started with little more than an idea and his...
Local high school students are the next generation of consumers.
Promotions
Tommy Haddock recently opened his 44th Bojangles’ unit, a standalone brick store in a budding retail district in Cary, North Carolina. Haddock’s stores thrive on passionate, young customers—especially high school students—who treat his stores like a social hub and often visit at lunch and after...
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Denise Lee Yohn has a list of New Years resolutions for brands in 2011.
Denise Lee Yohn: QSR’s Marketing Guru
Ah, the New Year. A time for new beginnings. A chance for a fresh start, to break old bad habits and get on the right track. At a time when people are resolving to eat less, exercise more, and spend more time with friends and family, I think quick serves might want to turn over a new leaf as well....
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Facebook ordering platforms take quick-serve food to the online masses.
Social Media
Facebook now boasts 500 million active users. The average Facebook user clicks the Like button nine times, writes 25 comments, and becomes a fan of two pages each month, according to Mashable’s Facebook Factlook. The average user also has 130 friends on the site—giving their Likes a wide reach of...
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Expanding fast food companies have several real estate options to choose from.
Growth
Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction...
Electric vehicles are gaining in popularity and should soon affect quick serves.
Sustainability
It wasn’t so long ago that restaurants kept their books with paper and pencil, advertised mainly in print and on television, and offered coupons that existed in actual tangible newspapers. But advances in various technologies, from POS monitors to the Internet to mobile devices, have changed all of...
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Roy Bergold says Facebook has changed traditional methods of advertising.
Roy Bergold: Tales from McDonald’s
The subject is social media. I admit I am nowhere near an expert on this relatively new form of advertising and interaction, but my editor has asked me for my viewpoint. Far be it from me not to interject my opinions. When I first heard of Facebook, I thought it was another name for a scrapbook. It...
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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 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...
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...
Health and Nutrition: The State of the Industry
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
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...
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...