Chipotle builds awareness for food responsibility through its Cultivate festival
Promotions
Consumers are bombarded with advertisements every day, from commercials during their favorite TV shows to sponsored Facebook ads on their newsfeed. Rather than getting lost in the shuffle, limited-service brands are looking to a new approach to marketing to increase their brand awareness and build...
Arby's leverages employees suggestions for new menu development.
Menu Innovations
Too many cooks in the kitchen? Not at Arby’s, where a new product-development program means the more ideas, the tastier. The product-idea program, dubbed “Hey Chef Neville!,” was developed as a way for restaurant teams and corporate employees to submit new menu ideas to Arby’s culinary team, helmed...
Sbarro is rolling out a new fast casual prototype with more premium menu items.
Industry News
As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement. Sbarro will open its first Pizza Cucinova restaurant next week in a strip at Columbus, Ohio’s popular shopping center, Easton. The concept’s second and third units...
Flippin' Pizza growing quick-service franchise through staple menu item.
Emerging Concepts
In a world of novel-length menus and menuboards that fill entire walls, Flippin’ Pizza stands out for the simplicity of its offerings. Customers choose their sauce preference: white or red. There’s only one crust option, and whole pies come in an 18-inch size only. Pizza can be ordered by the slice...
Restaurant CEOs leverage coporate team to build powerful brand experiences.
Executive Insights
Every successful brand relies not only on its leader to craft and execute a winning brand strategy, but also on its executive team members to keep the concept running smoothly. A savvy CEO understands that his or her fellow C-suite members must consistently be inspired to be the highest-quality,...
Grocery stores have lessons to teach fast food restaurants about marketing.
Denise Lee Yohn: QSR’s Marketing Guru
Q: A Whole Foods just opened a block down the street. Should I be worried? A: Yes! While a nearby Whole Foods is likely to draw traffic and attract higher-income customers to your area, it's also likely to steal sales from your restaurant. People now perceive grocery stores, including Whole Foods,...
Quick serve brands are using strong customer service to build drive thru sales.
In the Store
The best drive thrus run like machines. Simple goals are met over and over: Orders go out quickly, the food is delivered fresh, and the right orders get to the right cars. But in the drive thru, pressure can run high and the smallest mistakes can prove catastrophic, backing up lines and spelling...
New baked good alternatives offer daypart expansion in fast food restaurants.
Marc Halperin: Resident F&B Expert
When you consider that one of the world’s most perfect comfort foods—the basic French baguette—is made of nothing more than flour, yeast, salt, and water, it’s a wonder we, as human beings, ever decided to expand on this basic formula. But expand we have, creatively, conceptually, and calorically....
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
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...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...