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...
Consumer Trends
A May 2011 survey predicted a long-term shift in consumer attitudes, with restaurant patrons falling into two camps: free spenders and controlled spenders. The latter group of consumers outnumber the former three to one, but experts say quick serves will have to figure out how to satisfy each...
Consumer Trends
The food truck trend has gathered so much steam that there wouldn’t seem to be enough tires left in America to get another mobile kitchen trend like the food bike rolling along. While the number of food bikes pedaling through city streets doesn’t compare to the number of food trucks, they’re...
Read Full Story // read more about: Design, Jordan Melnick
Story
Once upon a time, there was a little hot dog stand on the West Coast. It was a cute and very fun place, with no attitude and a penchant for friendliness. The food was good, not great; the service was fast; and the place sparkled from top to bottom. But the most important thing was the value. You...
Story
Over the last four years, I have heard dozens of presentations on social media. Most of had a common theme of: Social media is the hot new thing, its growing rapidly, and your company must be there. For lack of a better term, I have generally held the position of being an early adopting agnostic....
Human Resources
In the last decade, many employers have updated their discrimination, harassment, and retaliation policies to cover issues involving e-mail. Employers in the restaurant industry are by no means immune from the need to do so as well. The new challenge is to develop and implement policies that...
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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
The high chairs you keep on hand for your youngest customers are a welcome convenience for their moms and dads.
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 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 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.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu