The world of credit card processing can be a headache for restaurant operators.
Ordering
For Scott Rubin, vice president of Chicago-based Double P Corporation, which owns 53 Auntie Anne’s locations, credit and debit card processing remains a nagging presence in day-to-day business.  “I get calls every week from processors,” he says. “Everyone can guarantee they will do better than my...
Getting customers through a restaurant efficiently is crucial in a down economy.
Ordering
Work smarter, not harder; successful operators have paid attention to this adage recently more than ever. With rising food and labor costs and a competitive consumer market with less discretionary income, operators have had to get creative to fully maximize profits during the recession. Part of...
Roy Bergold: Tales from McDonald’s
My June 2010 column was about childhood obesity. I talked about what’s encouraged it and I proposed some solutions. I received a lot of responses. One in particular stopped me flat in my cowboy boots. Michael Jacobson, executive director of the Center for Science in the Public Interest, had a lot...
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George Green: Fast-Casual Expert
While I have covered many aspects of operations and the fast-casual segment in past columns, the election season has prompted me to think about the big picture and our industry’s place in society. The other day a friend of mine tried to convince me to get out of my dead-end career field so that I...
Kevin West, Tim Hortons' director of coffee operations
Executive Insights
Kevin West will tell you he’s been working in the coffee industry since he was 10 years old, when he would spend free time at a coffee roasting plant with his father, watching, learning, and tasting. Now, as director of coffee operations for Tim Hortons, West tastes more than 300 cups a day to...
Franchisors must provide strong local store marketing tools to ensure franchisee
Promotions
One of the greatest franchisee frustrations centers on local marketing and the struggle to obtain marketing materials targeted to their particular location and demographics. Too often, operators are provided with little or no local marketing support—when they are, the options they receive are...
Read Full Story // read more about: Marketing, Franchising
You’re fast, you’re accurate, but today’s consumers want more from your drive-th
Industry News
Ralph Bower and his colleagues at Popeyes Louisiana Kitchen saw room for improvement. For years, the Atlanta-based brand’s drive-thru experience suffered in industry studies, while the company’s own internal and external measures found drive-thru customers wanting. In search of better results,...
Some casual-dining chains are offering quick-serve prototypes in an attempt capt
Emerging Concepts
As the old saw goes, “Necessity is the mother of invention,” and to put it mildly, the Great Recession bred a lot of necessity. For the quick-service sector, the deprivation cut several ways. There was the “trading down” phenomenon, where some cash-strapped consumers chose fast-casual...
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...
McDonalds is one major fast food chain to incorporate Apple's new mobile tool.
Apple’s Game Changer
Although the concept of consumers using their smartphones to pay for food at limited-service restaurants is nothing new, the mobile payment industry is expected to get a huge boost with last month’s launch of Apple Pay. The payment service is available with Apple’s new iPhone 6 and iPhone 6 Plus....
Quick service restaurant brands add nutritious items like kale to improve menus.
The Health Paradox
It’s the conundrum befuddling limited-service restaurant operators the world over: How do you answer consumer demand for healthier menu items when so many customers are scared away by health-food claims? How do you help fight off the nation’s obesity epidemic when the entire business is designed...
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 brands can set menu prices based on food qualities.
The Cost of Outdated Pricing Strategies: Part 2
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one. Welcome back, class. Last we left off, we were discussing the shortcomings of a cost-plus approach to menu pricing and teasing more sophisticated strategies...
Fast food beverage brand Smoothie King run by executive passionate for health.
Start to Finish: Wan Kim
When I started to look at this business, what I truly found beautiful was being able to bring my family every day. I am able to feed my children the very same products I strive to sell to the world. I love the foodservice business for that reason, but specifically Smoothie King for allowing me to...
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...