Joe Luongo is CEO of Peter Piper Pizza, based in Phoenix.
Executive Insights
Headlines touting a power struggle between the CEO and board of directors of a company usually garner more attention than those championing the successes of such relationships. But the partnership between a CEO and his company’s board of directors is crucial to the success of many companies. For...
Wing Zone has several menu items but specializes in chicken wings.
Emerging Concepts
The idea for Wing Zone was hatched in a fraternity house in 1991, but the first store didn’t open until two years later. Take-out and delivery wings were the brainstorm of fraternity brothers Matt Friedman and Adam Scott, who, while studying at the University of Florida, wanted to feed themselves...
Jake's Wayback Burgers specializes in comfort food like burgers, fries, shakes.
Emerging Concepts
One of the first things John Eucalitto and Bill Chemero learned when they partnered with Jake’s Hamburgers founder John Carter to form Jake’s Franchising LLC in 2009 was how many Jakes there were in the world. “While negotiating and discussing Jake’s Hamburgers, there was a trademark issue,”...
Pizza gives franchisees an opportunity to connect with college students.
Promotions
Paul Wilke and his wife, Sue, have transformed their Toppers Pizza franchise unit in Mankato, Minnesota, into a must-have meal for Millennials. The couple has built and maintained a relationship with Minnesota State University (MSU), which has almost single-handedly driven their business since the...
Denise Lee Yohn: QSR's Marketing Guru
It may be that a person usually needs to hear something at least three times before it registers in their mind. But something I heard at the 15th Annual UCLA Extension Restaurant Industry Conference recently stood out to me the first time it was said—and its impression only got stronger each time I...
Athens, Ohio, incubator ACEnet supported Village Bakery's growth.
Denise Lee Yohn: QSR's Marketing Guru
Most quick-serve entrepreneurs know that the early years of business are the hardest. Digging up the resources and consumer interest necessary to make an operation succeed is an increasingly difficult task in an incredibly competitive market. But across the country, entrepreneurs are discovering...
The Small Business Administration helps fund new business owners.
Growth
Most businesses can’t get off the ground without a little financial help, a fact that is especially true in the quick-serve industry. Opening a quick serve, be it through buying a franchise or starting a new concept, requires cold hard cash, meaning any entrepreneur who intends to be a player in...
Jaime Grunlan's team at Texas A&M work on their thin coating polymer product.
Food Safety
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food. But it might also usher in one of the biggest controversies in food safety the industry has seen in years. An engineering team at Texas A&M University developed a revolutionary...
QSR executives push brand efficiency and prosperity to benefit franchise community.
Having spent three decades helping franchisees evaluate prospective investments, Terry Powell has noticed a monumental shift in the industry.
Quick service restaurant operators use high tech products to improve customer experience.
Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers. CEO David McDougall says there’s no question that the entire restaurant industry is moving away from cash and credit and toward mobile payment and ordering methods.
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.