Word of mouth advertising from quick service restaurants leverages powerful people.
Denise Lee Yohn: QSR’s Marketing Guru
Q: Your last column recommended putting a priority on influencers to spark word-of-mouth marketing. Can you explain more about how to use influencers? A: Sure, let’s start by clarifying who influencers are not. Influencers are not brand ambassadors. Brand ambassadors are usually customers or...
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Industry News
Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching...
Industry News
Johnny Rockets can now support two out of three characteristics of "Diners, Drive-Ins, and Dives." The full-service concept announced this week that it will spin-off its Americana brand with four quick-service prototypes, from a standalone drive-thru unit and drive-in accompaniment to a pop-up shop...
Quick service restaurant brands hire workers by the season to cover busy times.
Human Resources
Running a quick-service restaurant often requires relying on seasonal employees who come from high school or college, or stay-at-home parents who work when school is in session. Many of these employees tend not to stick around for longer than a season, which means operators must constantly invest...
Competition
Once a hallmark of classic fast-food joints, the drive-thru operation is getting a fast casual–style facelift thanks to chains like Dallas-based Which Wich. The customizable sandwich concept opened its second drive-thru unit this summer in Crystal Lake, Illinois, to offer more convenience, says...
Fast food restaurant giant serves customer needs through charitable foundation.
Charitable Giving
Four hundred and fifty million dollars. That’s $450 million—nearly half a billion dollars. It’s a big chunk of change, approximately what McAlister’s Deli and Auntie Anne’s each did in system-wide sales last year. It’s also, according to company estimates, about what Ronald McDonald House Charities...
Competition
Inspired by the cuisine of his wife’s native Hawaii, Southern California’s ubiquitous taquerias, and fast casual’s continued surge, Christopher Campbell launched Braddah’s Island Style in July 2013. The novel Las Vegas–based concept puts a Hawaiian spin on made-to-order burritos, bowls, tacos, and...
Outside Insights
Many vendors slap the phrase “mobile payment system” on their products hoping to increase their appeal, adding to misperceptions of what the technology entails. In reality, this broad term can encompass several different things, including open-loop mobile wallets like Google Wallet and closed-loop...
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Quick service concepts with breakfast focus offer more menu items for lunch day part.
Taking a Bite Out of Lunch
As the only daypart with marked growth in the limited-service industry, the breakfast business is hot. It seems that every week brings more news of morning daypart expansion from this or that brand. Faced with this increased competition, those brands already built around coffee, bagels, doughnuts,...
Health and Nutrition: The State of the Industry
It’s an oft-cited statistic: One in four Americans eats at a fast-food establishment each day—that’s nearly 79 million consumers, considering the latest national population data from the U.S. Census Bureau. And depending on one’s definition of “fast food,” that number could edge higher for the...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...
Quick service companies encourage workers to give back to community.
Team Players
Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Quick serve chicken chain rolls out coffee that benefits bean growers.
Morning Jolt
Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee. And the chicken chain took the initiative one step further by partnering with a network of specialty coffee farmers in Central America known as THRIVE. The handpicked, proprietary coffee blend...
Quick service operators can make money through market based pricing strategies.
The Cost of Outdated Pricing Strategies: Part 3
Editor’s Note: This is the third in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one, and here to read part two. Hello again QSR readers! Before we dig into another alternative pricing strategy, we want to take a moment to look back at where...