Quick-service operators should consider buying distressed stores as a way to exp
Competition
Q: Is it smart to buy my second store off a franchisee who’s in over his head? There are a lot of challenges restaurateurs can run into when acquiring a unit that’s already in operation. Some of the biggest ones are the unexpected time it takes to close the deal in the first place. There are a lot...
Read Full Story // read more about: Finance, Franchising, Growth
Paying attention to your maintenance issues as they arise will avoid expensive r
Competition
Before Peter Riggs became a vice president with the 173-unit franchise Pita Pit, he was a franchise owner. Starting out in the business, Riggs thought he knew what to look for when it came to preventative maintenance and workplace safety. He watched for spills on the floor. He made regular...
Read Full Story // read more about: Charley's, Pita Pit
McDonald's CEO Jim Skinner incorporates five key principals in leading his compa
Executive Insights
Since taking over the burger giant, which now has 32,000 restaurants worldwide, CEO Jim Skinner has restructured McDonald’s, redesigned the restaurants, and revolutionized the menu. Aside from the addition of premium coffee offerings, McDonald’s menu also features healthier choices such as Fruit...
David Novak has ideas about his goals toward making Yum Brands the defining glob
Executive Insights
In the May 2010 issue of QSR, Yum Brands CEO and chairman David Novak was selected as one of the quick-serve industry’s Top 10 Most Innovative People. Novak has been at the helm of one of the world’s largest quick-service companies for the last six years and has made broad changes at the company....
Industry News
With Congress set to tackle financial reform, the Food and Drug Administration Modernization Act, an attempt to overhaul the nation’s food-safety system after recent outbreaks of E. coli, Salmonella, and other pathogens, has once again been pushed down the legislative agenda. In amending the...
Restaurateurs are taking advantage of the cupcake craze.
Industry News
In 2008, with the housing bubble ready to pop, David Arrick lost his job as a Wall Street attorney specializing in asset-backed securities. “I didn’t know what I was going to do,” he says. “There were no jobs for anybody with my background. My securities were backed by mortgages, which were the...
Popeyes Louisiana Kitchen’s head chef,  Amy Alarcón, dishes about m
Menu Innovations
Through a mouthful of food, hip-hop mogul Sean “P. Diddy” Combs delivers his review: “Popeyes has a certain type of fried chicken, nicely golden brown, juicy type of flavor to it.” His YouTube competition between KFC and Popeyes has already been viewed 78,529 times (plus twice more during the...
Where is Social Media Really Headed?
Promotions
Now that social media has lost its novelty, Dairy Queen’s Michael Keller is having a flashback as he considers the near-term possibilities for Facebook, Twitter, or whatever buzz-maker might next set fingers a-flutter. “You know that moment right before you drop on a rollercoaster? You’re very...
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...
Fast food brands like Auntie Annes redesign store interior to draw new consumers.
Closed for Renovation
Restaurant redesigns and renovations are a big undertaking for quick-serve brands and often involve a certain level of risk. But renovations are also increasingly appealing for operators looking to improve their store design and environment and the financial benefits that might come with it....
Fast Track to Fresh
Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule. To ensure optimal freshness, Jamba Juice enhanced its supply chain to minimize food...
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...
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Prospering Over the Long Term
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved. Yet many franchisors and franchisees alike pay inadequate...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
It’s Bo Time
Charlotte, North Carolina–based Bojangles’ may fall into the chicken quick-service category, but as any executive, operator, employee, or loyal fan will tell you, it’s all about the biscuit. And for good reason: The item is included or featured in nearly 80 of the brand’s menu items, a fact that...
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...