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...
Ray Kroc believed in an American work ethic when he helped grow McDonald's.
Story
The alarm goes off, the sun is just peeking over the horizon, and you leap out of bed to face another lousy day in paradise. After you wash up for the day ahead, you tear open the closet door to find your manager’s uniform is gone. You know you brought it home from the cleaners and hung it there....
Cherries can be used in a variety of dishes, such as yogurt parfaits.
Story
In March, the Cherry Marketing Institute (CMI) surveyed consumers to explore relative interest in a variety of super-fruit foods. These foods were broad-based applications that relied on dried and frozen fruit and, to a lesser degree, juice (none used fresh fruit); were available year-round; and...
The QSR 50 highlights the top fast food companies in the nation.
Special Report
  */ Quick Links QSR 50 Profiles Segments   The Charts Burger Pizza/Pasta Top 50 Sandwich Chicken Top 50 by Units Snack Asian & Seafood Video Report Mexican Enter the 2012 QSR 50 here. */ 1/McDonald’s There’s no beating McDonald’s. The quick-serve champ padded its domestic sales by...
Chipotle's burrito bowl was found to have more calories than advertised.
Web Exclusive
The menu-labeling mandate that will eventually require all chain restaurants to post calorie counts on their menuboards was met with optimism that the restaurant industry had turned a new leaf in nutrition. But a recent study suggests there’s a lot of work to do before restaurants’ calorie counts...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
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
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.
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