Quick service brands can set menu prices based on food qualities.
Outside Insights
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one. Welcome back, class. Last we left off, we were discussing the shortcomings of a cost-plus approach to menu pricing and teasing more sophisticated strategies...
Small portions at quick service restaurants are filling customer snack needs.
Ingredients & Dayparts
Evolving eating habits and generational dynamics are changing the way we look at snacking. There’s no traditional time when Americans are looking for snacks—say, the middle of the afternoon. It’s the late morning, early evening, and late night, too. It’s as if there are as many dayparts for...
Quick service restaurant brands adjust operation to busy traffic seasons.
Competition
Along the Ohio River Road in Lesage, West Virginia, sits Hillbilly Hot Dogs, a destination stop for locals and tourists alike. When winter hits, however, Hillbilly’s popular—and wildly distinctive—weenie stand sees a sharp, double-digit decline in revenue, says Sharie Knight, who opened the self-...
Quick service companies encourage workers to give back to community.
Charitable Giving
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Fast food beverage brand Smoothie King run by executive passionate for health.
Start to Finish: What Inspires Execs
When I started to look at this business, what I truly found beautiful was being able to bring my family every day. I am able to feed my children the very same products I strive to sell to the world. I love the foodservice business for that reason, but specifically Smoothie King for allowing me to...
The senior culinary manager at quick service restaurant Checkers grew up in the company.
Industry News
While most of his peers were attending football games and socializing on the weekends, Ryan Joy spent his teenage years working as many hours as he could at his dad’s Checkers franchise in St. Petersburg, Florida. Today, Joy continues to put in hours for the Checkers/Rally’s brands, but it’s not...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Ingredients & Dayparts
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Fast food brands adapt to Millennial demands with snacks like chips and dip.
Marc Halperin: Resident F&B Expert
If you’re reading this column at work—in an office, cubicle, or break room—take a moment to survey the coworkers in your line of sight. If your workplace is anything like mine, you’re probably going to notice a lot of moving mouths, whether or not people are talking. Most office environments are...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
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...
Premium quick service restaurant chain dishes out upscale and local foods.
Ones To Watch: Modmarket
In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket. “We felt very strongly that there needed to be...
Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service restaurant executives could take notes from transportation startup Uber.
How to Be the Uber of Fast Food
Q: Many fast-food restaurants are beefing up their mobile capabilities. What is the best way to tap into this trend? A: Getting in on the mobile ordering—or mobile payment or mobile marketing—trend shouldn’t be our objective. Instead, we should ask, “How can we use mobile technology to disrupt our...