Restaurants can benefit operationally and financially through workplace safety p
Outside Insights
It is widely believed that employees are a company’s most valuable assets. Yet in the course of meeting customer demands and managing unpredictable daily operations, many businesses overlook the importance of having a thoughtful workplace safety program in place to protect their most valuable...
Companies looking for improvement in 2011 should work on communication.
Roy Bergold: Tales from McDonald’s
We’ve reached the end of the year, and it’s time for my take on a few of the things I’ve seen happen within companies and among people in 2010. And it’s time to offer some suggestions on how to make it better in the upcoming New Year. I grew up on the far south side of Chicago, near the Gary,...
Even in a down economy, consumers expect quick serves to support a cause.
Charitable Giving
Although the down economy has forced many operators to focus on the nitty gritty of business details and ignore the outside-the-store activities, customers still expect brands to stand for a good cause. According to the 2010 Cone Cause Evolution Study, which analyzes consumers’ expectations and...
Read Full Story // read more about: Dairy Queen, Tossed
With the workforce improving, employers should keep a tight grip on their crew.
Human Resources
Keeping crewmembers happy may not be on the top of an operator’s mind when he’s dealing with distribution issues and sales problems brought about by the recession, but new research suggests that it probably should be. A new survey by hourly employment website SnagAJob.com found that 61 percent of...
Read Full Story // read more about: Mooyah
Grilled chicken dishes are the core of the menu at Ranch One.
Emerging Concepts
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The founders of Ranch One, Ori Gottlieb and Mordechai Davidi, had one goal in mind when they opened their first restaurant next to the Ed Sullivan Theater in New York City: They wanted to have the No. 1 grilled chicken sandwich concept in the country. That was 1990. In 1997, restaurant industry...
Operators should double their social media efforts when opening a second unit.
Promotions
Q: How can I market my new store on social media sites without confusing or stealing customers from my first?   You already know that social media can be a really effective way to keep in touch with your customers. That’s important, because only about 10 percent of restaurants are using it, even...
Read Full Story // read more about: Marketing
Restaurants can’t afford to undermine their brand image with poor service.
Denise Lee Yohn: QSR’s Marketing Guru
Remember the tagline, “You Deserve a Break Today”? If you’re like me, you probably look back fondly on those days when McDonald’s made it a mantra. The line signaled the spirit of the industry at the time—people really enjoyed going to fast food restaurants, and quick serves really provided a...
Fritzi Woods is educating the industry about securing both male and female talen
Executive Insights
Is there a reason foodservice is still so heavily dominated by men? I don’t think there’s a specific reason, compared to other industries, other than maybe awareness. The foodservice industry has been plagued by people not clearly understanding the benefits and opportunities available in the...
Read Full Story // read more about: Legal, Human Resources
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...
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...
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 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...
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...
Fast food restaurant in Austin holds city wide 5k race to raise funds for charity.
Hot to Trot
While families around the U.S. gather this year for Thanksgiving Day dinner, a casual game of touch football, and the annual parade, some Austin, Texas, residents will sport their running gear for the annual ThunderCloud Subs Thanksgiving Day Turkey Trot. Since its inception in 1991, the 5K...
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,...