The world of credit card processing can be a headache for restaurant operators.
Ordering
For Scott Rubin, vice president of Chicago-based Double P Corporation, which owns 53 Auntie Anne’s locations, credit and debit card processing remains a nagging presence in day-to-day business.  “I get calls every week from processors,” he says. “Everyone can guarantee they will do better than my...
Getting customers through a restaurant efficiently is crucial in a down economy.
Ordering
Work smarter, not harder; successful operators have paid attention to this adage recently more than ever. With rising food and labor costs and a competitive consumer market with less discretionary income, operators have had to get creative to fully maximize profits during the recession. Part of...
Roy Bergold: Tales from McDonald’s
My June 2010 column was about childhood obesity. I talked about what’s encouraged it and I proposed some solutions. I received a lot of responses. One in particular stopped me flat in my cowboy boots. Michael Jacobson, executive director of the Center for Science in the Public Interest, had a lot...
Read Full Story // read more about: Healthy Menus, Health
George Green: Fast-Casual Expert
While I have covered many aspects of operations and the fast-casual segment in past columns, the election season has prompted me to think about the big picture and our industry’s place in society. The other day a friend of mine tried to convince me to get out of my dead-end career field so that I...
Kevin West, Tim Hortons' director of coffee operations
Executive Insights
Kevin West will tell you he’s been working in the coffee industry since he was 10 years old, when he would spend free time at a coffee roasting plant with his father, watching, learning, and tasting. Now, as director of coffee operations for Tim Hortons, West tastes more than 300 cups a day to...
Franchisors must provide strong local store marketing tools to ensure franchisee
Promotions
One of the greatest franchisee frustrations centers on local marketing and the struggle to obtain marketing materials targeted to their particular location and demographics. Too often, operators are provided with little or no local marketing support—when they are, the options they receive are...
Read Full Story // read more about: Marketing, Franchising
You’re fast, you’re accurate, but today’s consumers want more from your drive-th
Industry News
Ralph Bower and his colleagues at Popeyes Louisiana Kitchen saw room for improvement. For years, the Atlanta-based brand’s drive-thru experience suffered in industry studies, while the company’s own internal and external measures found drive-thru customers wanting. In search of better results,...
Some casual-dining chains are offering quick-serve prototypes in an attempt capt
Emerging Concepts
As the old saw goes, “Necessity is the mother of invention,” and to put it mildly, the Great Recession bred a lot of necessity. For the quick-service sector, the deprivation cut several ways. There was the “trading down” phenomenon, where some cash-strapped consumers chose fast-casual...
Quick service brands make impact on restaurant industry with big news events.
2014’s Top 9 Stories
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses. And the unrelenting march of technology is changing...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Quick service brands innovate soda beverage menus to differentiate product mix.
Putting Some Pop in Soda
Soda sales aren’t exactly bubbling at restaurants these days. In fact, they’ve been declining for years. Despite that, there’s fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their...
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...
Ideas and insights from 17 years of top quick service industry publication QSR magazine.
200 Ideas for 200 Issues
The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books. As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...
The top quick service restaurant brands from year 2014 served new menu items, technology, innovation.
2014’s Top Brand Stories
It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...
Quick service restaurant icon KFC is improving menu options while focusing on consistency.
All Access: KFC
Images of the late Col. Harlan Sanders are everywhere as you walk through the Louisville, Kentucky, headquarters of KFC and its parent, Yum! Brands. Not only are there plenty of photos and videos of the company founder and creator of the world’s most popular fried chicken recipe, but there are also...