A selection of wines can accompany Nanoosh's Greek-inspired dishes.
Emerging Concepts
David Kostman, founder of Nanoosh Mediterranean Hummus Bars & Counters, says his goal is to have people walk out of his four New York City restaurants saying they experienced great food and great ambiance, and that the check wasn’t very high. Offering an affordable selection of organic wines...
Beer and wine choices at quick serves are high in demand from consumers, and the
Marc Halperin: Resident F&B Expert
Beer and wine on traditional, family-oriented quick-serve menus? What, sir, have you been drinking? Admittedly, some of the issues standing between quick serves and beer and wine sales are daunting. There are liability concerns—particularly when one considers that many restaurant employees aren’t...
In order to assure the brand gets back on the right path, a chief executive must
Franchising
There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible. But the role of...
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Though solar power can help quick serves save energy, rolling them out to stores
Sustainability
Though the green movement is well underway in the quick-service industry, some operators are finding that one green tool, solar power, is no easy matter. More chains and independents are moving on the idea of using solar power to provide electricity and heat for their operations. But the technology...
Quick serves using social media tools like Facebook or Twitter must be careful w
Promotions
As Berry Chill founder and CEO Michael Farah implemented his plans to open the first of his three Chicago-area locations, he took a bizarre step for a business yet to open: He set up a Facebook page before ever selling its first treat. “I wanted to build buzz on the brand,” he says. “I wanted to...
Two smaller sized menu options for the price of one is a marketing tactic used b
Menu Innovations
Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class. A look at several successful quick-serve menus reveals some form of a Choose Two option, where consumers can create a meal by...
The Marriott Bistro is a move by the hotel company to give travelers more option
Emerging Concepts
Several years ago, Marriott executives determined they were letting revenue walk out the front doors of their Courtyard hotels, which are tailored to frequent business travelers, or “FBTs.” At the time, Courtyard’s breakfast offering was the full-service buffet, familiar to almost anyone who has...
Quick serves face growing competition from grocery stores and supermarkets that
Competition
Matt Loney isn’t taking anything for granted or ignoring any competitor. He insists he knows better, a product of an early professional education on the restaurant industry’s ebbs and flows. The youthful president of Stevi B’s, an Atlanta-based pizza-buffet franchise that has earned acclaim for its...
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...
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....
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...
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...
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 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...