If the Modernization Act makes it through Washington, then restaurants might hav
Executive Insights
Seventy-six million. That’s how many Americans each year get sick from something they eat. Of the 76 million, 350,000 end up in the hospital and 5,000 end up dead. Seventy-six million people. Roughly one fourth of the total U.S. population, it seems a rather high figure, particularly when we’ve...
In the year 2060, 50 years from now, quick-serve concepts might have very differ
Industry News
Advertising Age recently ran a hilarious peek into the future called “The Most Influential Brands of 2090,” which you can read here. This got us thinking about the future of quick service and what brands in the industry might be dominant 50 years from now. With a nod to Michael Crichton’s novel...
Human Resources
Between tracking food costs, trying to bring in more cash-strapped customers, and abiding by the new health care requirements, proper hiring practices can fall by the wayside on the list of day-to-day tasks operators face. But one wrong hire can have devastating consequences. Best-case scenario:...
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Abbott's Frozen Custard has vanilla, chocolate, and its signature flavor, chocol
Emerging Concepts
There are a lot of frozen-dessert chains out there, says Gail Drew, president of the Rochester, New York–based Abbott’s Frozen Custard, but they just don’t have the history of Abbott’s. “Everybody in Rochester has an Abbott’s story,” she says. “They grew up on it. Now we want to share that history...
Emerging Concepts
otw-red_mango.flv
Frozen yogurt has always been categorized as an “ice cream substitute,” Red Mango president Dan Kim says, but he differentiates his company’s product not by what it isn’t, but by what it is. Kim describes Red Mango’s product as a tart, refreshing, all-natural nonfat yogurt with calcium, protein,...
Sharing ideas and brainstorming as a group is common among many restaurant execs
Executive Insights
The saying goes that two heads are better than one. At Focus Brands Inc., where the leaders of five distinct concepts are leveraging the power of their collective experience to the benefit of their individual brands, this idea is working on overdrive. Focus, which is owned by private equity firm...
Setting up a booth or mobile unit at big gatherings tends to attract customers t
Menu Innovations
There are two ways to sell fast food: get customers to come to your location, or go where people already are. The throngs at fairs, festivals, sporting events, and other gatherings—especially during the summer and fall—have become a tempting target for more quick-service operators. Going where the...
Taking a full-service approach to a quick-service concept can increase customer
Menu Innovations
At McAlister’s Deli, employees greet customers as they approach the counter to place their order and once more as they deliver meals to customers in the dining room. These same employees also walk the dining room, offering to get drink refills, removing meal debris, and assisting with additional...
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...
Coffee Concepts Can Target Lunch Guests with Demographic Data
First, Taco Bell turned the burrito on its side with the launch of a new breakfast menu, and now, traditional morning daypart chains Dunkin’ Donuts and Starbucks are looking to extend their bite to the much-larger lunch slice. Although Dunkin’ has been after the coffee-drinking market that makes up...
Quick service restaurant franchisees help franchisor by building new computer software.
Helping Out the Boss
Every franchisee has the opportunity to bring specialized business savvy to its quick-service units, but it’s rare that a single operator affects the entire system. That’s exactly what Pennsylvania-based Colleen and Bret Wagner did when they introduced their proprietary software system to the...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
Quick service restaurants like Arbys launch charity events to raise money and awareness.
Fighting Hunger, One State at a Time
When Arby’s Hungry for Happiness mobile tour pulls into town, people notice. It’s hard to miss the fire-engine red semi truck and trailer emblazoned with a beaming young girl enchanted by a bite of giant watermelon. But the rolling outfit, on the streets in partnership with Share Our Strength’s No...
Fresh Bread
Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service...
5 Advantages with Cloud Accounting
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...