History, Black & white photo of Willard Scott as the first Ronald McDonald.
Roy Bergold: Tales from McDonald’s
What do you do when you capture lightning in a bottle? When you have such a great idea, you’re not quite sure what to do with it, how fast to move, or whether it really will be the success you think it will be? In my 32 years at McDonald’s, I saw a lot of great concepts and a few not so great. What...
Values and morals have proven important to those in leadership positions in the
Human Resources
The concept of morality often conjures up notions of grand, abstract debates concerning religious faiths, relative social norms, and political persuasions. But when it comes to running a quick-service operation, experts say there’s nothing abstract about it. For owners and operators, maintaining a...
Online marketing management solutions benefit both a brand and its operators.
Promotions
As today’s world becomes more personalized and people realize that marketing initiatives that work for one audience may be irrelevant for another, the restaurant industry is beginning to see the value in producing materials that drill down to specific demographics, cultures, and even the most local...
Read Full Story // read more about: Marketing, Franchising
According to design firm CEO Mike Brady, restaurants should make sure that the i
Consumer Trends
Q: How similar should the architecture and design of my second store be to my first? We’re in a really huge shift in the way we do second locations, and customers’ particular tastes have changed. You’re really seeing the customers’ tastes be that if he doesn’t want to go to the Ruby Tuesday, which...
Industry News
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Red Mango. Pinkberry. Yogen Fruz. Menchie’s. FreshBerry. The frozen yogurt trend exploding across the country comes in many forms, as upstarts capitalize on the healthy-eating movement with a frozen treat that’s low in calories and rich in nutrients. With so many competitors...
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If the Modernization Act makes it through Washington, then restaurants might hav
Executive Insights
Seventy-six million. That’s how many Americans each year get sick from something they eat. Of the 76 million, 350,000 end up in the hospital and 5,000 end up dead. Seventy-six million people. Roughly one fourth of the total U.S. population, it seems a rather high figure, particularly when we’ve...
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:...
Read Full Story // read more about: Training, Domino's
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 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...
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...
Food service operators open mobile carts and trucks to serve menu at events.
Taking This Show on the Road
Forget the rock-hard pretzels and suspicious-looking hot dogs that cart vendors were once known for. Nowadays, the mobile foodservice space is populated by specialty coffee concepts, gourmet popcorn carts, and Korean barbecue on wheels. And business is booming for these operators as they look to...
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 restaurant brands hire workers by the season to cover busy times.
Always in Season
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
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...