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...
Quick serve operations can add new beverage options to their menus with craft br
Menu Innovations
There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver. These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants. In...
Saladworks manages its long lines and maintains speed by keeping the maximum num
Ordering
In the quick-service world, there is a clear expectation for customers who join the drive-thru or in-store queue: to get quality food fast. While the tough economy forced many restaurants to streamline business, experts warn that quick serves must remain just that—quick.  “Speed of service is in...
Operators opening a second location might want to add a drive thru to expand the
Ordering
Q. If my first location doesn’t have a drive thru, what will I need to consider before building one in my second location? Including a drive-thru component in your restaurant is like adding a separate business, both physically and operationally. Cost-wise, you can expect that about 50 percent of...
By enforcing a thorough cleaning plan, quick-serve operators can avoid food safe
Food Safety
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor. Implementing a thorough food safety program must start with a clear...
Ludo Lefebvre's LudoTruck sells gastronomic food on the streets of Los Angeles.
Executive Insights
The acclaim for chef Ludo Lefebvre is vast: Classically trained in his homeland of France, Lefebvre studied under some of that country’s best chefs before moving to Los Angeles in 1996. After his move to the U.S., Lefebvre was the head chef of a top-rated L.A. restaurant by the age of 25; helped...
Denise Lee Yohn: QSR’s Marketing Guru
Consumers are visiting quick serves less frequently these days, and restaurants are desperate to secure some customer loyalty to help offset traffic declines. But too many chains use buy-nine-get-the-10th-free punch cards to try to win customers’ loyalty—and they’ve got it all wrong.   Punch cards...
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,...
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....
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...
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...
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...
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...
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...