Quick service restaurant franchisees prepare FDDs with unit economics in mind.
Outside Insights
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...
Del Taco franchisees grow brand with help from lessons learned in C suite.
Franchising
Paul Hitzelberger hasn’t exactly had a normal retirement. After serving as chief marketing officer for Del Taco from 1986 to 2001 and being part owner for all but three years of that time, he chose to take over some of the company’s worst-performing franchise locations, all located in Utah, and...
Quick service companies expand to North Dakota to capitalize on growth.
Industry News
Economic booms are nothing new to regional American economies. From the Gold Rush in California to the post–Industrial Age coal fields of Pennsylvania and West Virginia, history shows that workers and businesses have long rushed to parts of the country where valuable resources were discovered. Now...
Quick service beverage providers shake up tea product with new twists.
Marc Halperin: Resident F&B Expert
It’s summer. It’s hot. And chances are good that if you’re nestled comfortably in a backyard hammock—or perched on a porch swing, sprawled out on the beach, casting a line at the ol’ fishing hole, or engaged in any number of other stereotypical warm-weather activities straight out of a Norman...
Premium chicken restaurant chain PDQ leverages high quality product and experience.
Emerging Concepts
The letters in the name PDQ have two different meanings. First and foremost, they stand for “people dedicated to quality,” says PDQ principal Nick Reader. They also stand for “pretty darn quick,” as the concept is a fast casual that focuses on speedy delivery. “Our people are what we pride...
Quick service restaurant menu boards reflect demand for visual information.
Menu Innovations
Change is afoot at the drive-thru window. While the principles of the drive thru have remained the same for decades, new technology and tighter operations are ensuring that menuboards and broader menu strategies will evolve as brands attempt to maximize the outdoor lane. One important drive-thru...
Fast food restaurant owners adapt business by asking right questions.
Denise Lee Yohn: QSR’s Marketing Guru
This month I’m answering three questions that were submitted through our online question form. While the questions cover a range of issues in the industry, the common theme is to ensure you’re asking the right question in the first place. I have recently opened my quick serve, and for the first two...
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Food & Beverage
For many Americans, there’s nothing like drinking a tall, cold glass of iced tea on a hot summer’s day. Whether plain, sweetened, infused with fruit flavors, or part of a specialty beverage, iced tea is increasingly popular nationwide. Limited-service restaurants have seen solid growth with iced...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
Quick service restaurants relaunch to build franchising program.
Franchise Fixes
Companies have good reasons for acquiring franchise brands. Often they see potential in a brand and hope to use their own resources to build it into a national contender. Many brands, though, need a healthy dose of TLC after acquisition. And some companies have found that a good rebranding can...
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...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...