Blaze Pizza has 150 units in the pipeline.
Competition
All Rick and Elise Wetzel wanted was to have some pizza for lunch. It was a mid-2011 weekday, and the Wetzel’s Pretzels founders were enjoying their 17th year in the pretzel business, a year in which their concept would enjoy roughly $65 million in sales at 192 locations, according to Technomic...
Viral video campaigns like Smithfield's build marketing campaigns online.
Social Media
At Arby’s, it was “legendary detective” Bo Dietl delivering a meat slicer to a competitor’s drive-thru window, reminding viewers and Arby’s fans that many competitors don’t slice on site. At Quiznos, it was a look-alike of famed gymnastics coach Béla Károlyi rating its Chicken Bacon Dipper sandwich...
Subway's new payment processing program saves franchisees millions of dollars.
Consumer Trends
Many brands are happy to leave credit-card processing to the pros, but sandwich chain Subway is going against the grain. The brand’s Independent Purchasing Cooperative (ipc), its purchase and supply chain management arm, recently brought all payment processing in house. The new system processes two...
Industry News
Thirty-five years ago, Taco Cabana opened its first restaurant in Midtown San Antonio. Soon, that original location will be the center of attention as Taco Cabana celebrates 35 years as the “Original Mexican Patio Café” and the grand re-opening of its newly remodeled first location.   To...
Zaxby's new Cobb Zalad offers premium fast casual menu item for a higher cost.
Web Exclusive
The fast-casual category has been the fastest-growing restaurant segment over the past two years, according to market research firm Technomic, as operators in the category continue to effectively balance higher-quality, convenient foods with a more upscale environment. This success has come even as...
Industry News
Take-and-bake pizza chain Papa Murphy’s is on the search for a way to create a stronger brand image, and it’s doing just that with its new CREATE store design. The new restaurant model puts a spotlight on both personalization and transparency—literally—with an open kitchen layout that lets guests...
Your Pie franchisees build restaurant business by marketing healthy menu idea.
Denise Lee Yohn: QSR's Marketing Guru
After years of working in the furniture industry and spending time owning, operating, and eventually selling his stores, Paul Childers entered the quick-serve world in 2009 when a hot tip from a good friend turned Childers on to a new pizza concept called Your Pie. Today, Childers’s two franchised...
Managing daily cash flow and long-term finances is key to successful growth.
Outside Insights
In the quick-service industry, the path to success is straightforward: offering good-tasting, quality food prepared quickly in a clean and courteous environment. Companies that focus on the fundamentals of meeting these needs—hiring the right people, emphasizing teamwork, and meeting the evolving...
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
Head quick service restaurant chef offers ideas on using raw and fresh foods on menu.
Raw fruits and vegetables are often an afterthought in restaurants.
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 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
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 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.