Shane’s Rib Shack offers several barbecue and rib menu options.
Emerging Concepts
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Barbecue is both family food and community food, says Shane Thompson, founder of Shane’s Rib Shack. He says people enjoy it at backyard gatherings, tailgate parties, family events, and—for the past eight years—at a growing number of restaurants Thompson started with little more than an idea and his...
Local high school students are the next generation of consumers.
Promotions
Tommy Haddock recently opened his 44th Bojangles’ unit, a standalone brick store in a budding retail district in Cary, North Carolina. Haddock’s stores thrive on passionate, young customers—especially high school students—who treat his stores like a social hub and often visit at lunch and after...
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Denise Lee Yohn has a list of New Years resolutions for brands in 2011.
Denise Lee Yohn: QSR’s Marketing Guru
Ah, the New Year. A time for new beginnings. A chance for a fresh start, to break old bad habits and get on the right track. At a time when people are resolving to eat less, exercise more, and spend more time with friends and family, I think quick serves might want to turn over a new leaf as well....
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Facebook ordering platforms take quick-serve food to the online masses.
Social Media
Facebook now boasts 500 million active users. The average Facebook user clicks the Like button nine times, writes 25 comments, and becomes a fan of two pages each month, according to Mashable’s Facebook Factlook. The average user also has 130 friends on the site—giving their Likes a wide reach of...
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Expanding fast food companies have several real estate options to choose from.
Growth
Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction...
Electric vehicles are gaining in popularity and should soon affect quick serves.
Sustainability
It wasn’t so long ago that restaurants kept their books with paper and pencil, advertised mainly in print and on television, and offered coupons that existed in actual tangible newspapers. But advances in various technologies, from POS monitors to the Internet to mobile devices, have changed all of...
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Roy Bergold says Facebook has changed traditional methods of advertising.
Roy Bergold: Tales from McDonald’s
The subject is social media. I admit I am nowhere near an expert on this relatively new form of advertising and interaction, but my editor has asked me for my viewpoint. Far be it from me not to interject my opinions. When I first heard of Facebook, I thought it was another name for a scrapbook. It...
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George Green thinks fast casuals will be effected by economic changes.
George Green: Fast-Casual Expert
Continued Commodity Pressures Many of the forces that caused the crazy commodity price increases several years ago are still at work: concerns about supply, rising energy costs, growing worldwide demand, and financial speculation through recently developed financial instruments. As most...
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...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service companies saw stocks fall in 2014 but could rebound with Shake Shack IPO.
Stocks Dip in 2014
After outperforming Wall Street the past few years, the stock prices of restaurant companies with quick-service concepts finished a bit worse than the overall market in 2014. Slightly more than half of limited-service dining companies’ stocks were bested by the Standard & Poor’s 500 index last...
Quick service restaurant operators can survey equipment options at NAFEM Show.
2015 NAFEM Show Preview
THE Q&A We spoke with officials at the North American Association of Food Equipment Manufacturers about what attendees can expect from this year’s event. What is the purpose of the NAFEM Show? The NAFEM Show features foodservice equipment and supplies from 500-plus manufacturers. At the show,...
Quick service pizza restaurants roll out mobile apps and ordering tools.
Order’s Up
More than two decades ago, Pizza Hut sold its first pizza online—reportedly the first thing ever sold on the Internet. Ever since, the nation’s pizza chains have been leading the way in online sales innovation. And this year, that innovation is expected to continue as pizza brands fight off a stiff...