Serving alcohol at quick serves can appeal to the casual-dining customer.
Competition
From his Colorado office, Boston Market CEO Lane Cardwell is targeting some free agents—dining free agents, that is. “There are some customers out there open to where they’ll be eating, and Boston Market is happy to capture that business,” Cardwell says. Cardwell is referring specifically to the...
Bob Cutler, CEO of Creative Consumer Concepts, believes a proposed kids' meal to
Executive Insights
San Francisco Supervisor Eric Mar recently proposed a ban on toys and incentives in kids’ meals in his district, sparking hot debate within the quick-service industry over the best way to fight the spread of childhood obesity. This comes on the heels of a similar regulation this spring in Santa...
Dunkin' Brands CEO Nigel Travis wants to take Dunkin' Donuts from a New England
Executive Insights
The midst of the worst recession in decades may seem like a tough time to take the reins of a restaurant company that sells discretionary treats not needed in the everyday diet. However, Nigel Travis, whom Dunkin’ Brands hired to head its Dunkin’ Donuts and Baskin-Robbins brands in January 2009,...
Franchisors and franchisees must have a strong relationship to make their brand
Franchising
Andrew Stern’s New York City–based company, Five Points Partners, owns franchises of several brands, including Dunkin’ Donuts, Subway, and Five Guys Burgers and Fries. After seven years as a franchisee under different brands, Stern knows the difference between a strong and productive relationship...
Operators opening their second unit must learn how to balance their time between
Emerging Concepts
Q: Now that I have a second store, is there a way to better use my time at both? One of the first things I would suggest someone in the restaurant business do is ready, aim, fire. You absolutely have to know where you want to go before you begin anything. People often make the mistake of starting...
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If a commercial lease is negotiated properly, an operator can benefit for a long
Growth
For many restaurant owners, negotiating a good lease or lease renewal against an experienced agent or landlord can be a challenge. While a restaurateur thinks of marketing, managing, and menus, savvy real estate agents and brokers are specialized sales people. Their job is to sell restaurant...
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Some quick-serve restaurants find that catering is a strong source of revenue in
Menu Innovations
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The wedding dinner was prepped for the oncoming slew of guests: Stainless steel chafing dishes lined the buffet tables, silverware sat wrapped in cloth napkins and silver rings, and servers stood at the ready in black slacks and white dress shirts. It was a fine feast to celebrate the sharing of...
George Green: Fast-Casual Expert
In past columns, I have expressed both my disdain for most discounting at fast-casual restaurants and my general pessimism regarding the state of the U.S. economy. I have not changed my views on either subject in recent months. We are in for a slow and rocky recovery, and discounting can cause...
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...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
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...
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
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...
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...