For Chick-fil-A CEO and president Dan Cathy, foodservice is a family operation.
Start to Finish: What Inspires Execs
I’ve been a “lifer” with this family business called Chick-fil-A. I started visiting our family restaurant, The Dwarf Grill, nine months before I was born. When we were very young, my dad [Truett Cathy] would take me, my brother, and my sister to the restaurant, where we would not only scrape the...
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Auntie Anne’s invests in tomorrow’s talent.
Operations
Forget the age-old stereotype of teens being more interested in schlep than success. Auntie Anne’s corporate executives and franchise partners have seen first-hand that there is promising business potential in today’s high-school students. Fifty teens at the brand’s Leaders & Entrepreneurs...
Proposed minimum wage increases have operators worried about labor costs.
Web Exclusive
Brands and operators in the quick-service industry are not looking forward to proposed minimum wage increases that are being seriously considered by states, local municipalities, and the federal government, especially following President Obama’s most recent State of the Union address. After...
Corn prices are expected to drop 20 percent in 2014.
Fast Casual
Two years after a major drought increased feed prices, restaurant operators should see relief in the year ahead and capitalize on lower prices to pad the bottom line, according to a recent report. Corn prices are expected to drop 20 percent in 2014, according to a forecast released in November by...
Quick service brands use national TV exposure to grow in local markets.
Promotions
National broadcast advertising creates a large ripple effect across the country, and quick-serve brands are finding that such advertising can be useful in building demand in new and emerging markets. Using advertisements to build a buzz for a brand that has yet to reach certain regions can lead to...
Quick serves can improve and innovate menu items with bold spices and flavors.
Marc Halperin: Resident F&B Expert
Sometime in the late 1990s, I was in Albuquerque with a sweet tooth and a few extra minutes before my flight. Working my way through a busy retail area, I happened upon a hole-in-the-wall pie shop offering what were, at the time, some of the most unusual pastries I’d ever seen or heard of. Out of...
Quick service brands like Bojangles are moving into sports events like NASCAR.
Consumer Trends
Gone are the days of generic overcooked hot dogs and soggy nachos at sporting events. Quick-serve restaurants are expanding their reach to offer basketball, football, and other sports’ fans more familiar, branded foods at stadiums and arenas. One of the biggest benefits of operating in a sports...
Vending machines are able to provide fresher and more innovative food options.
Emerging Concepts
Long dominated by the likes of Twinkies and soda, the vending world is now counting quick-serve specialties among its selections. Consumers craving a fix from some of their favorite brands are no longer restricted by regular hours of operation, and operators can boost sales with a small initial...
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 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.
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.
QSR brands hiring new immigrant employees must legally protect jobs.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu
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.