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...
As menuboard labeling goes into effect, finding healthy, low-calorie dessert opt
Menu Innovations
Some people may consider the term healthful dessert as a bit of an oxymoron. Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you. But perception is not always reality, and it’s not...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
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...
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...
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...
Fast food giant Burger King stirred up controversy with purchase of Canada brand Tim Hortons.
Burger King’s Big Move
In a move that shook the fast-food industry earlier this week, Burger King announced its official merger with Canadian coffee-and-doughnuts concept Tim Hortons. The new company, to be headquartered in Canada, will be the third-largest quick-service company in the world, with more than 18,000...
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...
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...