Auntie Anne's is a top food franchise largely because of its franchisee support.
Web Exclusive
According to a new report released by Franchise Business Review, Auntie Anne’s is No. 1 on the “Top 30 Food Franchises” list. One executive at Auntie Anne’s says an intense focus on supporting the people of the brand helps sustain strong satisfaction levels. “Our focus is on our people because we...
Friendly customer service is a sure fire way to grow drive thru sales.
Ordering
Customer Service 1 From the full order of food and beverages to the utensils, provide the customer with everything he needs the first time. Frustrations arise when something is forgotten. 2 Mistakes happen; it’s inevitable. In the event of an inaccurate order, correct the error by embracing...
Industry News
Taco Bell unveiled its latest Major League Baseball TV spot, featuring San Francisco Giants closer Brian Wilson, Sept. 6 during Game 5 of the American League Division Series. Titled “Closer 2.0,” it was a follow-up to last year’s commercial with the Yankees’ Mariano Rivera and Joe Girardi, in which...
Read Full Story // read more about: Promotions, Taco Bell
Fast casual veteran Phil Friedman purchased the Salsarita's restaurant chain.
Executive Insights
When Phil Friedman stepped down as CEO of McAlister’s Deli, a sandwich concept based in Ridgeland, Mississippi, that he grew from 30 to almost 300 locations during his 11-year tenure, many of his friends and colleagues assumed the 65-year-old industry veteran had retired. “Most of the people were...
Industry News
Whataburger is getting ready to launch its first new marketing campaign in nine years, one that focuses on what an executive says is the brand’s most important quality: its people. Rich Scheffler, group director of marketing at Whataburger, says performance results were not to blame for rolling out...
Industry News
Tech titan Steve Jobs, who died yesterday at the age of 56, didn’t just revolutionize the world of computers. As co-founder of Apple Inc, Jobs created a range of signature products that were simply designed and easy to use. His innovations have flooded the last several decades of pop culture and...
Andy Glaser
Web Exclusive
Food manufacturers looking for a leg up on their competition in this bleak economy can be more active in educating and supporting the operators they serve. This was the prevailing theme at the International Foodservice Manufacturers Association (IFMA) 40th Annual Forecast and Outlook Seminar held...
Industry News
Food News Media, parent of QSR and sister publication RMGTmagazine.com, debuts a new series of newscasts, Fresh Bytes, designed to get you up to date on all of the latest industry news. Stay tuned to QSRmagazine.com and RMGTmagazine.com for future installments of Fresh Bytes, and click here to view...
Quick service restaurant operators look to grow through equity and technology.
It continues to be hot times for restaurants across the U.S. According to the National Restaurant Association’s (NRA) 2015 Industry Forecast, the restaurant industry is booming; industry sales are expected to hit a record high.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
New Jersey fast food restaurant offers sweet treats in casino location.
As the executive pastry chef at the White House during George W. Bush’s second term, Thaddeus DuBois cooked for world leaders, dignitaries, celebrities, and political powerbrokers.
Top chefs open new QSR concepts to expand restaurant business portfolio.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
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.