E-Newsletters
Three helpful e-newsletters delivered via email keep restaurateurs
up-to-date between issues of
QSR magazine. If you are already a
subscriber to the magazine,
click
here to subscribe to any or all of the e-newsletters. Otherwise, subscribe
to the e-newsletters when you subscribe to the magazine at
our
subscription page.
Mid-Week
Jolt

A
weekly wrap-up of the top news in the restaurant industry, as compiled
by
QSR editorial staff.
Published
weekly
Training
Manual

Training
guru TJ Schier gives readers ideas they can use immediately in the never-ending
struggle with effective customer service and employee motivation and training.
Published
every other week
Best
Practices

We
pair a successful operator with a successful vendor to show ideas in action.
Published
every three weeks
Build a Better Drive-Thru!
Observers say you can lose 5–10 percent of annual sales because of a bad drive-thru operation. Talk about throwing money out the window! If you’re looking for ways to improve your drive-thru, listen to this informative and interactive webcast seminar that can help you do business better, even if you think you’re already doing it pretty well.
Guests include Brian Baker, president of Insula Research, who shares insight into his firm’s research on speed, accuracy, and customer service; Blair Chancey, associate editor of QSR magazine, who reports the top results of the magazine’s research into consumer preferences and how chains are responding; Greg McFaul, general manager of the vertical markets group at VeriFone, who discusses where payment processing at the drive-thru stands today; and Roddy Smith, vice president of operations for quick-service chain Raising Cane’s, who shares top operational tips for running a great drive-thru.
Sponsored by:

Previous
Presentations

Are You Ready for the Trans Fat Revolution?
Removing trans fats from food served in restaurants is a critical issue facing the industry today. To help restaurant operators understand the implications for business, QSR hosted a webcast on June 28, 2007, that explored such key issues as: What are trans fats and how did they get there; how trans-free frying oils perform in taste and longevity; whether there is an adequate supply of trans-free oil; and the steps you need to take to eliminate trans fat from your menu.
Moderated by QSR's Greg Sanders, the panel included chef Chris Koetke of Kendall College, Linda Brugler of Frymaster, Howard Shuman of Bunge Oils, and Helene Clark of ConAgra Foods Lamb Weston.

Contactless
Payment
Contactless
payment has been the coming thing in the restaurant industry for years.
Current buzz places this payment technology at a "tipping point" in our
business, so to see if it's true, QSR magazine hosted an hour-long
webcast in which we spoke to a number of experts on the topic and answered
questions from the audience. Although the live event is over, you can still
reap the benefits of the knowledge shared by viewing a recording of the
webcast.
Panelists included Cathy Medich
of the Smart Card Alliance, Sahir Anand of the Aberdeen Group, and Paul
Rasori of VeriFone. The event was moderated by QSR's associate publisher
Greg Sanders, who also shared insight on contactless payment from Arby's,
Jack in the Box, and Smoothie King.

Drive-Thru
Best Practices 2006

On
November 16, 2006,
QSR magazine hosted an hour-long, information-packed
webcast focused on how to improve performance in the drive-thru. A panel
of restaurant operators, drive-thru experts, industry suppliers, and
QSR staffers
discussed the results of recent research into drive-thru performance and
assessed what the findings mean for the industry. An archive of that webcast
is now available.


Best
in Drive-Thru
Discover the behind-the-scenes best practices
of quick-serve's drive-thru leaders. This presentation offers an intimate
glance into what keeps the best drive-thru operations moving.

Blimpie's
New Game
Blimpie has adopted a new look, menu, and
operating strategy. Now it's time to convince franchisees to do the same.


Simple
Lea Davis profiles the simple operations
of three of quick-service's most successful brands.