Industry News
A new company helmed by sons of prominent foodservice leaders plans to establish a national food-truck brand that it hopes to grow to hundreds of units across the country. Dallas-based Two Trucks LLC will launch its food-truck brand, The Butcher’s Son, in October with two Dallas trucks. Those...
Executive Insights
It’s a rainy Monday morning in downtown Park Ridge, Illinois, a Rockwellesque suburb on Chicago’s northwestern edge. The overcast sky feels Seattle-like, a fitting day to observe the ebbs and flows of traffic at Starbucks. At one stand-alone Starbucks location, once home to a community bank,...
Subway's $5 footlong deal offered a value to customers during the recession.
Web Exclusive
With the housing market still depressed, food prices on the rise, and unemployment hovering above 9 percent, some economists now fear that the nation is on the verge of entering a second round of recession, if it hasn’t already. While the prospect of a “double dip” into recession should have...
Amit Kleinberger is CEO of Menchie's, a frozen yogurt concept.
Executive Insights
 Quick-serve CEOs usually get the final say when their companies make big moves or decisions, but experts say executives must maintain strong personal networks to help guide those everyday decisions. Some of the goals of a strong C-level network are “to identify and recruit world-class talent, to...
Emerging Concepts
Health-conscious consumers can get an on-the-go fruit fix in myriad ways at the growing number of Emerald City Smoothie locations—from an Apple Andie to a Zesty Lemon and every fruit in between. Founded in Seattle in 1996, Emerald City Smoothie has locations in Washington, Oregon, Colorado,...
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Growth
Having opened his first Nestlé Toll House unit in 2007, Howard Taylor quickly became acquainted with the quick-serve industry and today owns and operates five units in Michigan. Taylor caught wind of the partnership between Nestlé Toll House and Häagen-Dazs in February, and explored the option of...
Denise Lee Yohn: QSR's Marketing Guru
The craving hit hard. My husband and I were driving back to town late one Saturday night after a U2 concert when we were both suddenly struck with the urgent desire for some Jack in the Box tacos. At once we began scanning the roadside signs, hoping to spot our desired destination.   As we sped by...
Promotions
Zaxby’s has Doris Roberts, Terry Bradshaw, and Ryan Stiles. Subway has Apolo Anton Ohno, Michael Phelps, and Blake Griffin. Now Starbucks and Lady Gaga are teaming up. The question remains, however, whether star power in a quick serve’s marketing efforts can add up to big sales. To fully harness...
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
News and insights from last year in top QSR brands in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafood1.McDonald’sThe Golden Arches’ now-years-long slump has shifted from curious anomaly to serious quagmire, a challenge that company brass seem to grow more impatient with
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
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.