Quick service restaurant brands hire and train employees to offer great customer service.
Consumer Trends
It’s mid-September and Thom Crosby is on the road again. Every six months, Crosby, the CEO of Pal’s Sudden Service, a 26-unit chain with stores across Tennessee and Virginia, joins Pal’s founder Fred Barger for a road trip. The pair visit all 26 stores, leading quality and system audits at each...
Quick service operators offer alcoholic beverages to eliminate customer veto vote.
Menu Innovations
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...
Quick service restaurant brands ready health care plans ahead of January deadline.
Human Resources
Come next month, the Affordable Care Act’s (ACA) health-care reporting provision for businesses with 50 or more full-time employees kicks in. Experts say operators must be certain if they fit into the category of Applicable Large Employer (ALE) or Small Business. “The law combines companies with a...
San Francisco pizza quick service executive learned from movie catering business.
Start to Finish: What Inspires Execs
I never thought I would be an owner of a quick-service restaurant brand; I actually received my economics degree at Stanford. Being in the San Francisco area, however, I happened to wander onto a movie set that was shooting in the Bay Area. After witnessing the movie-catering business, I ended up...
Quick service restaurant exectuives expect industry to evolve with technology and consumer demand.
Competition
It’s 2029 in Albany, New York—your average American city. A family of four stops by the corner sandwich shop for lunch, and the glass doors automatically slide open as they enter. A brand ambassador greets the family by name at the door, a tablet in her hand displaying the date and details of their...
Quick service restaurant executives run charity effort to raise funds for cancer research.
Charitable Giving
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...
Startup fast food brand offers chicken salad in premium service model.
Emerging Concepts
At Chicken Salad Chick, ordering a chicken salad sandwich for lunch isn’t as simple as it sounds. The Alabama-based fast-casual concept offers 15 varieties, which explains how chicken salad accounts for 96 percent of the chain’s sales. The ham, turkey, roast beef, and Pimiento cheese deli...
Quick service restaurant brands hire more employees for Christmas shopping season.
Web Exclusive
Quick-service restaurants—along with retailers, hospitality firms, and other companies—are hiring more employees this holiday season than past holidays. Many restaurant operators are also paying those seasonal hires more than they did last year. According to the latest U.S. Department of Labor jobs...
Quick service brands use online ordering programs to speed up customer experience.
Forty years since the first McDonald’s drive thru was created near a military base in Arizona in 1975, drive-thru and fast-food restaurants have come to dominate the American restaurant industry.
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.