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...
Wendy's new Dave's Hot 'n Juicy Cheeseburger is being advertised by Wendy hersel
Industry News
Two decades ago, as Wendy’s was mired in a sales slump, the burger chain turned to its founder, Dave Thomas, to serve as its advertising voice. The move proved fortuitous. After a shaky start, Thomas evolved into the folksy, self-effacing face of the company—and a beloved American character. He...
Charlie Morrison went from interim to full-time executive at Pizza Inn.
Executive Insights
In an economic climate full of uncertainty and change, many businesses have turned to interim executives to right the ship. The quick-serve industry is no different. In June, Denny’s Corp. named chairwoman Debra Smithart-Oglesby interim CEO after Nelson Marchioli left the company. In August, El...
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...
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 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...
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 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...