Quick service restaurant chain Larkburger dishes upscale burgers.
Emerging Concepts
If doing something on a lark means it’s adventurous or even daring, Larkburger is aptly named, say cofounders Thomas Salamunovich and Adam Baker. The chef-driven burger concept was the first fast casual to open in the ski resort town of Vail, Colorado, they say, and it’s become a local icon now...
Millennial consumers want quick service restaurants to provide more information online.
Web Exclusive
According to a new study, Millennials have high standards when it comes to restaurant brands’ online presence. And if they don’t get the information they want, they take their business elsewhere. A survey by local search and digital marketing firm Placeable found that 68 percent of Millennials (...
Consumer Trends
Reinvesting in employee training, improved food quality, and more efficient supply chains are all viable options to strengthen an underperforming quick-service restaurant. But before any outward changes can take root, the core of the business must be unified, and several businesses are finding that...
Story
Offering healthier dining options is essential in today’s competitive marketplace, even for a brand built on indulgence. Sometimes, though, it takes clever marketing to draw consumers’ attention to these better-for-you items. CKE sister brands Hardee’s and Carl’s Jr. did just that with the June...
Fast casual concepts expand to include drive thru system.
Competition
While historians and quick-service industry veterans alike still hotly dispute the exact origin of the drive-thru window, one thing is certain: The rise of the auto industry revolutionized the fast-food business. Quick-service restaurants evolved in tandem with Americans’ growing use and purchase...
Denise Lee Yohn: QSR's Marketing Guru
Q: Can you give me some pointers on reaching out to the Hispanic market? A: The Hispanic market deserves our attention. There are more than 50 million Hispanics living in the U.S. and, by 2050, that number is projected to grow to 130 million. Hispanics are our country’s largest ethnic group,...
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Ingredients & Dayparts
Snacking between meals has etched out its own niche, turning the tables on the traditional three-daypart model. The resulting shift in restaurant dayparts has quick-service operators working hard to attract snackers, especially those seeking healthy snacks to suit their active lifestyles. Consumers...
Outside Insights
Editor’s Note: This is the first in a series on pricing strategies within the quick-service restaurant industry. Recently, I went on a road trip across the Midwest, and on that trip I consumed more than my fair share of fast food. As I darted between Burger Kings and Taco Bells, I began to notice...