In order to assure the brand gets back on the right path, a chief executive must
Franchising
There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible. But the role of...
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Though solar power can help quick serves save energy, rolling them out to stores
Sustainability
Though the green movement is well underway in the quick-service industry, some operators are finding that one green tool, solar power, is no easy matter. More chains and independents are moving on the idea of using solar power to provide electricity and heat for their operations. But the technology...
Quick serves using social media tools like Facebook or Twitter must be careful w
Promotions
As Berry Chill founder and CEO Michael Farah implemented his plans to open the first of his three Chicago-area locations, he took a bizarre step for a business yet to open: He set up a Facebook page before ever selling its first treat. “I wanted to build buzz on the brand,” he says. “I wanted to...
Two smaller sized menu options for the price of one is a marketing tactic used b
Menu Innovations
Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class. A look at several successful quick-serve menus reveals some form of a Choose Two option, where consumers can create a meal by...
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...
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 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...
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...
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 operators offer alcoholic beverages to eliminate customer veto vote.
No Hangover in Sight
When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism chaser. Analysts warned that costly liquor licensing, regulatory details, and staffing issues were just a...
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...
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...