Fast casual restaurant uses potatoes as menu ingredient carrier.
Competition
Allen Dikker is on a mission to change the way consumers think about potatoes. In December 2011, the former marketing pro opened the potato-peddling Potatopia at the Menlo Park Mall in Edison, New Jersey. In the 350-square-foot space, Potatopia serves up six signature potato-based creations, and...
Fast food restaurant Chipotle labels packaging with creative content.
Web Exclusive
Michael Lewis’s thoughts on managing time. A George Saunders note to the future. Barn raising with Malcolm Gladwell. These aren’t part of a short story anthology or panels at a literary conference; they’re what is now plastered on the side of a Chipotle cup. What started as an idea from writer...
Local social media marketing boosts quick serve restaurants profile.
Social Media
While it’s become standard practice for corporate brands to engage consumers through channels such as Facebook and Twitter, location-specific marketing could be the new wave of social media. Increasingly, quick-service brands are targeting consumers in individual markets across the U.S. “It’s...
Quick service restaurant McDonald's added recycling message to packaging.
Sustainability
McDonald’s and GreenBlue, an environmental nonprofit that helps businesses implement sustainable practices, partnered to help customers nationwide better understand recycling. The brand became the largest restaurant chain to label its packaging with the How2Recycle label from GreenBlue's...
Quick service food in movie cinema houses draw customers to theater.
Competition
The movie theater’s lights dim. A man and woman sit cradled in a leather love seat–style recliner as the previews begin. A handful of black-clad waiters and waitresses scatter from the aisles, quietly, unobtrusively making their way out as the film rolls. The man and woman settle further into their...
Quick service franchisees create strong customer service with employees.
Denise Lee Yohn: QSR's Marketing Guru
For David Beaton, working for Tim Hortons has been a lifelong passion. The Nova Scotia native started working for the 50-year-old Canadian chain after graduating from business school in 1992 and has helped grow its presence in the U.S. His wife, Allanna, a former teacher, has been his partner in...
Fast food chains grow in Russia as country stirs up controversy.
Growth
A new report by The NPD Group, which provides global foodservice market research, shows a 7 percent increase in foodservice visits in Russia over the last quarter of 2013, making it No. 1 in traffic growth among nations NPD tracks. That’s a relief to American quick-service operators, who are headed...
Quick service chains consider adding tipping function to point of sale.
Web Exclusive
While tipping has never been a customer expectation in the limited-service restaurant industry, some chains have implemented gratuity options with their new, higher-tech point-of-sale systems, like counter payment terminals or mobile apps. But not every brand is certain whether tipping is...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
AOL founder and investor Steve Case bets on upstart fast casuals like Sweetgreen.
Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice.
Fast food restaurant brands trace food source to protect quality and safety.
Technological advances have influenced the restaurant industry in obvious ways, including through virtual reservations, online reviews, and increased customer interaction through social media.
QSR leader Chickfila a big success through good food and great hospitality.
The limited-service restaurant industry has become a sort of dichotomy. On one side are legacy brands that have defined the way Americans have eaten for generations, brands that have grown big enough to survive bad publicity and creative stagnation.
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
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.