Brands will never be the next Apple, but can still grow over time.
Denise Lee Yohn: QSR's Marketing Guru
The statistics are captivating: more than $4,400 in sales per square foot, more than 90 percent revenue increases in the first six months of 2011, 40–50 new stores opened every year. Apple retail stores are hot. And if you’re like pretty much everyone I talk to these days, you probably have Apple...
Souplantation named a Chinese salad Wonton Chicken Happiness.
Menu Innovations
Enter a Souplantation in New Mexico and you might be enticed to try a bowl of Posole Soup, a Southwestern concoction made with pork, chilies, and tomatoes. “It’s one of my absolute favorites, I always get it,” says Souplantation CEO Michael Mack. However, despite being one of the CEO’s preferred...
Which Wich is actively engaged in online video marketing to entertain customers.
Promotions
Online-video sites like YouTube and Vimeo have been incredibly popular with the public for the last five years, but quick serves are trying to grasp online video’s potential as a marketing vehicle. Still, a number of operations have found success in creating brief videos that engage and entertain...
Some restaurants are cutting down on carbon emissions and letting customers know
Sustainability
Quick serves across the country are still struggling to figure out how to accommodate the menu-labeling mandate, which will require them to be transparent about their calories. But some operators say customers will soon want a new kind of count posted for the public to see: size of the restaurant’s...
Restaurants should focus on marketing, customer service to get repeat business.
Story
Kate and I stopped into our favorite bar and grill after church last Sunday for a quick lunch. We usually just sit at the bar, and that day it was just us and another couple at the other end. Their drink glasses were empty, but the bartender busied himself mightily with cutting up lemons, putting...
Demand for lower sodium and other healthier foods has impacted food businesses.
Story
In recent weeks, I’ve had the opportunity to speak with a number of food-industry leaders about technology and choice in our food supply. These discussions have centered on what consumers want. There appears to be a growing list of examples where consumer choice was compromised when companies made...
Special Report
It’s true that different brands excel at different things, be it in the area of nutritional offerings, customer service, or speed. It’s true, too, with drive-thru service; some brands perform better than the rest. And this year the QSR Drive-Thru Performance Study focuses on seven brands as a...
Upselling to customers in the drive thru can boost profit margins.
Ordering
If you haven’t seen the “Fast Food Folk Song,” it’s worth a look on YouTube. Comedians Rhett and Link pull up to a Taco Bell drive thru, and when they’re asked what they’d like to eat, they launch into an elaborate folk song. Their song, which includes lines like “I’ll choose a chalupa, I’ll grab a...
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A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands celebrate important anniversaries with promotions and new campaigns.
75: KFC’s Original RecipeColonel Harland Sanders may have opened his original restaurant, Sanders Court & Café, in 1930, and the Kentucky Fried Chicken franchise may have formally launched in 1952.
QSR brands partner with equity firms to finance restaurant unit growth.
Equity relationships are intended to be mutually beneficial, with the brands and their private equity (PE) partners both contributing—and both reaping the rewards. But brands may not know what to expect from the partnership as it matures.
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 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.
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.