Industry News
The burger segment could learn a thing or two from its more malleable brother, the sandwich. Despite the surge of better-burger companies, consumers are not as satisfied with burger brands as they are sandwich concepts, according to a quick-service restaurant benchmark study from Empathica Inc., a...
Pollo Tropical parent Fiesta Restaurant Group topped quick serve stock prices.
Web Exclusive
During any given year, a restaurant company that records a 50 percent increase in its stock price could expect to crow pretty loudly about the accomplishment. But even that type of gain wasn’t good enough to crack the top 10 among publicly held limited-service restaurant operators in 2013, as...
Fast food franchisors use developers to help build their restaurant brands.
Denise Lee Yohn: QSR's Marketing Guru
DJ Patel only had $100 in his pocket when he arrived in the U.S. in 1987. Before he moved to the States, while working in his father’s pharmacy in India throughout his college career, Patel had a difficult time finding a job in his field of study: geology. With a helpful tip from a friend after...
Quick service brands like Firehouse Subs help franchisees obtain capital to grow
Growth
Most people are familiar with the process of getting a home or car loan. But for franchisees hoping to finance their first restaurant, fifth location, or even a remodeling project, securing a loan is a totally different ball game, one that can be difficult to navigate. That’s especially true in...
Fast food concepts like Quiznos use sports to build international brand presence
Promotions
Since the days when fliers, posters, and billboards ruled the marketing world, brands have searched high and low for the newest, smartest, and easiest ways to connect consumers with their products. And for several years, sports marketing has provided quick-service concepts the ability to reach a...
Quick serves like Snap Kitchen offer pre packaged grab and go menu options.
Competition
Customers are increasingly on the go in today’s society, and quick-serve brands hoping to capitalize on their needs for more convenient food products are turning to pre-packaged, grab-and-go options. “We are seeing an explosion of consumer interest in and usage of refrigerated, prepared meals at...
Fast casual Mama Fu's offers takeout and delivery prototype to attract customers
Consumer Trends
In an effort to make its food more accessible for customers, Mama Fu’s Asian House is rolling out a new prototype focusing exclusively on takeout, delivery, and catering. Randy Murphy, CEO of Mama Fu’s Asian House, says the difficulty in finding the perfect 3,000-square-foot retail box or end cap...
Industry News
KFC is tuning into the needs of its consumers, new and old. The brand’s latest marketing campaign and product launch reflect a fusion of changing industry demands and decades-old tradition. “#HowDoYouKFC is really a movement,” says Rick Maynard, senior manager of public relations, about the chicken...
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.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
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.
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 operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even
QSR brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e