Four in five customers would avoid a restaurant if the bathroom is dirty.
Outside Insights
As the quick-service market becomes more hypercompetitive, many brands are upgrading their brick and mortar facilities as a means of improving the consumer experience and differentiating themselves from the competition. Within the last three years, industry behemoths including McDonald’s, Wendy’s,...
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Blaze Pizza has 150 units in the pipeline.
Competition
All Rick and Elise Wetzel wanted was to have some pizza for lunch. It was a mid-2011 weekday, and the Wetzel’s Pretzels founders were enjoying their 17th year in the pretzel business, a year in which their concept would enjoy roughly $65 million in sales at 192 locations, according to Technomic...
Viral video campaigns like Smithfield's build marketing campaigns online.
Social Media
At Arby’s, it was “legendary detective” Bo Dietl delivering a meat slicer to a competitor’s drive-thru window, reminding viewers and Arby’s fans that many competitors don’t slice on site. At Quiznos, it was a look-alike of famed gymnastics coach Béla Károlyi rating its Chicken Bacon Dipper sandwich...
Subway's new payment processing program saves franchisees millions of dollars.
In the Store
Many brands are happy to leave credit-card processing to the pros, but sandwich chain Subway is going against the grain. The brand’s Independent Purchasing Cooperative (ipc), its purchase and supply chain management arm, recently brought all payment processing in house. The new system processes two...
Industry News
Thirty-five years ago, Taco Cabana opened its first restaurant in Midtown San Antonio. Soon, that original location will be the center of attention as Taco Cabana celebrates 35 years as the “Original Mexican Patio Café” and the grand re-opening of its newly remodeled first location.   To...
Zaxby's new Cobb Zalad offers premium fast casual menu item for a higher cost.
Industry News
The fast-casual category has been the fastest-growing restaurant segment over the past two years, according to market research firm Technomic, as operators in the category continue to effectively balance higher-quality, convenient foods with a more upscale environment. This success has come even as...
Industry News
Take-and-bake pizza chain Papa Murphy’s is on the search for a way to create a stronger brand image, and it’s doing just that with its new CREATE store design. The new restaurant model puts a spotlight on both personalization and transparency—literally—with an open kitchen layout that lets guests...
Your Pie franchisees build restaurant business by marketing healthy menu idea.
Franchising
After years of working in the furniture industry and spending time owning, operating, and eventually selling his stores, Paul Childers entered the quick-serve world in 2009 when a hot tip from a good friend turned Childers on to a new pizza concept called Your Pie. Today, Childers’s two franchised...
McDonalds is one major fast food chain to incorporate Apple's new mobile tool.
Apple’s Game Changer
Although the concept of consumers using their smartphones to pay for food at limited-service restaurants is nothing new, the mobile payment industry is expected to get a huge boost with last month’s launch of Apple Pay. The payment service is available with Apple’s new iPhone 6 and iPhone 6 Plus....
Quick service brands can set menu prices based on food qualities.
The Cost of Outdated Pricing Strategies: Part 2
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...
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 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 restaurant brands add nutritious items like kale to improve menus.
The Health Paradox
It’s the conundrum befuddling limited-service restaurant operators the world over: How do you answer consumer demand for healthier menu items when so many customers are scared away by health-food claims? How do you help fight off the nation’s obesity epidemic when the entire business is designed...
Fast food beverage brand Smoothie King run by executive passionate for health.
Start to Finish: Wan Kim
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...
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...