Outside Insights
Quick-serve restaurant owners are some of the busiest people you may ever know. In addition to sales, food quality, staffing, safety, regulations, marketing, staying ahead of the competition, and inventory management, quick-serve restaurant owners have to keep track of financial performance,...
Two Fiesta Restaurant brands leverage resources for expansion in Southeast.
Story
Like a tropical storm, many different elements came together in 2013 to create a standout year for Fiesta Restaurant Group, parent company to fast-casual brands Pollo Tropical and Taco Cabana. After years of climbing sales and store counts, tinkering with the store design and menu, and strategic...
Competition
Craig Bernstein knew he wanted to be a restaurateur as early as the sixth grade, and in the summer of 2013, he transformed those childhood ambitions into a reality with the debut of Doc B’s Fresh Kitchen. Named in honor of Bernstein’s father, Dr. Robert Bernstein, the Chicago-based eatery is a...
Competition
Thanks to British ex-pat Nathan Coe and his Nantucket Pasty Co., the pasty is becoming a household term—and an oft-enjoyed culinary item—in the seaside community of Nantucket, Massachusetts. Leveraging the talents of Culinary Institute of America–trained pastry chef Josh Smerdon, the two-year-old...
Quick service restaurant Bojangles serves indulgent Southern food like chicken biscuits.
Story
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...
Use word-of-mouth marketing to score cheap but effective brand exposure.
Denise Lee Yohn: QSR's Marketing Guru
Q: Everyone says word-of-mouth marketing is the best form of marketing, but how do you actually create it? A: Word-of-mouth (WOM) marketing has always been very powerful, but today’s technology and culture make it a particularly ripe time to harvest its power. The primary way to get the most out of...
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Breakfast quick service restaurants add new food options for later snacking.
Web Exclusive
Earlier this year, research firm The NPD Group confirmed what many in the quick-service industry have known for years: The breakfast wars are real, and there’s more at stake then a Waffle Taco or a better cup of coffee. NPD’s “A Look into the Future of Foodservice” report found that the quick-...
Quick service bread choices expand with popular consumer trends.
Marc Halperin: Resident F&B Expert
It’s hard for aficionados in any field to avoid the desert-island question. For music mavens, it boils down to, “Which album would you take with you, if you could only take one?” Movie lovers have to decide which film they’d want to watch, possibly in perpetuity—a question that bears careful...