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...
Read Full Story // read more about: Green, Domino's
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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George Green thinks fast casuals will be effected by economic changes.
George Green: Fast-Casual Expert
Continued Commodity Pressures Many of the forces that caused the crazy commodity price increases several years ago are still at work: concerns about supply, rising energy costs, growing worldwide demand, and financial speculation through recently developed financial instruments. As most...
Knowing building and permitting details can help speed up construction time.
Outside Insights
Opening a quick-service restaurant in a challenging economy can feel like venturing into a risky commercial real estate development; there are heavy capital expenditures, significant operating costs, and months without revenue. So, more than ever before, operators are seeking ways to open their...
Read Full Story // read more about: Design
Ken Switzer is Marco’s Pizza’s CFO and developed Marco’s Assurance.
Executive Insights
When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco's Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco's Assurance, which offers a $50,000 guarantee on franchisees...
Read Full Story // read more about: Finance, Franchising, Growth
Consumers are buying more restaurant gift cards.
Industry News
For most retailers, the days after Christmas are awash with returned gifts. But many quick-service operators are seeing a flood of gift cards. Consumer spending for prepaid cards at limited-service restaurants soared this year, and the growth was even stronger during the holiday season, according...
There is a fine line between terrific and terrible cheap restaurant marketing ef
Promotions
In the teeth of the recession, Back Yard Burgers developed a new, slimmed-down marketing strategy. The roughly 200-unit, Nashville, Tennessee–based chain cut costs across the board, developed a slick-looking website, and created a social media strategy centered on Facebook and Twitter. But Ken King...
Seven trends will effect the way operators do business in 2011.
Industry News
Restaurant operators have spent 2010 in wait-and-see mode. The economy seems to have survived the financial collapse of 2008—survived being used quite literally here, as in, not died—and is even slowly growing. But consumers are still pinching pennies, and staying afloat in the restaurant industry...
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...
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...
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 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 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...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...