Quick service restaurants discount to attract new, price conscious customers.
Denise Lee Yohn: QSR's Marketing Guru
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu. But that...
Quick service restaurants inform customers of calories using receipts.
Story
To encourage mindful eating habits among consumers, a few small chains adopted a new way to display nutrition information on receipts. Santa Barbara, California–based SmartReceipt allows brands to give customers relevant and personalized messaging about nutrition. “Because SmartReceipt messaging is...
Burger restaurant concepts use premium ingredients to capture new customers.
Web Exclusive
The combined influence of better-burger restaurants and the fast-casual customization model has had a profound impact on what burger brands now offer consumers. A recent survey by Chicago-based technology and services company Food Genius, which measures menu mentions at restaurant across the U.S.,...
Restaurant brands provide community assistance in times of natural disaster.
Charitable Giving
Marketing departments spend months planning major promotional events, but when a natural disaster strikes, taking action is all that matters. Time becomes an enemy when moments mean the difference between lives saved and lost, and some quick-serve restaurants have found ways to make an immediate...
Yogurt products are innovating fast food menus with popular breakfast dish.
Marc Halperin: Resident F&B Expert
For a food that’s only been available in the U.S. on a significant commercial scale since World War II, yogurt has certainly embedded itself into our national culinary consciousness in a hurry. The vast variety of brands, flavors, styles, consistencies, and packaging formats now available at your...
Female consumers affect menus and marketing with demand for healthy foods.
Consumer Trends
Meet Jane. At 38-and-a-half years old, Jane is a married mother of two and the breadwinner in her family. Statistically, she represents the average age and has the average number of children born to an American woman, according to the Central Intelligence Agency World Factbook. She’s among a...
Quick service brands grow local produce to use in their fast food restaurants.
Sustainability
Today’s consumers want to know where their food is coming from and are hungry for local foods. In the National Restaurant Association’s (NRA) “What’s Hot in 2014 Culinary Forecast,” which surveys U.S. chefs, locally grown meats and seafood and locally grown produce were the No. 1 and No. 2 trends...
Moe's president learned restaurant business working father's catering company.
Start to Finish: What Inspires Execs
My dad managed a large catering operation out in eastern Long Island, New York, and I started working for him I think when I was in the eighth grade. Like everyone else, I got started as a dishwasher, and we would cater four weddings every weekend. Eighth grade, I was washing dishes; ninth grade, I...
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.
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
Older QSR chains work on fresh marketing and store design to be young again.
At Zaxby’s annual convention in San Diego last April, there was plenty of celebration for the chicken-peddling chain, its franchisees, and vendors, highlighted by a private concert from country music superstar Tim McGraw.Amid the festive atmosphere, however, there was also much reflection.
Chief executive of popular QSR chain shares core business values.
When I was 21 years old, I bought a pizza shop in New Castle, Ontario, and immediately became obsessed and passionate about the food industry. I remember seeing the writing on the wall as the big names in pizza made their introduction into the Canadian market.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
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.