Increase Your Revenue by Optimizing Zone Merchandising

Fact: Model Zone Merchandising Increases Sales

Every restaurant is a series of customer zones. By ensuring merchandising strategies are responsive to how customers use each zone, you will increase sales. And that’s a fact. Sales increases of 5–15 percent are not uncommon.

The webinar and the accompanying copy of ASSESSOR™—a merchandising assessment tool that helps quick-service and fast-casual restaurants assess their existing merchandising and quickly and easily develop solutions for improvement—use a proven zone-merchandising methodology pioneered by King-Casey. You benefit from decades of hands-on experience as well as King-Casey’s and QSR magazine’s comprehensive “best-practice” database. The copy of ASSESSOR™ allows you to self-assess and improve your restaurant’s merchandising after participating in the webinar, and to continually monitor adherence to best practices.

Panelists include:

• Howland Blackiston, Principal, King-Casey
• John Chrzanowski, Partner and Design Director, King-Casey
• Moderator: Greg Sanders, Associate Publisher, QSR magazine

Previous Presentations

Trans Fats Revisited

You remember trans fat. Back in 2007, removing it from the menu was THE hot topic for the foodservice industry. Two years later, where do we stand in addressing the issue? To answer this question, QSR teamed with Qualisoy and the Soyfoods Council to produce a free webcast that will help restaurant operators understand recent and coming advances in trans fat-free oils, how new oils affect store costs, best practices for oil use, how to address challenges in baking applications, and more. Panelists include: Mary Miller, senior manager of food safety and product standards, KFC; Roger Daniels, director of R&D and new business development, Bunge Oils; Brenda Fried, VP of marketing, Frymaster, and founding partner of FitFrying™

America’s Best Drive-Thru

Each year QSR magazine and Insula Research present the results of the highly anticipated Quick-Service Drive-Thru Performance Study, in which researchers visit literally thousands of drive-thru operations across the country to determine what's working in the drive-thru.

This webinar covers results of that study, plus drive-thru best practices, security issues, consumer preferences, and more. Panelists include Brian Baker, president of Insula Research; Sherri Daye Scott, editor of QSR; Phil Tondelli, managing director of Ready Access; and Rick Fortman, executive vice president of operations at Carl's Jr.

Worried About Credit Card Security?

Data security and PCI compliance are top-of-mind payment issues for restaurant operators. This was brought home with the indictments of the gang responsible for the largest credit card hacking scheme in U.S history, in which one of the retailer victims was a restaurant chain. Couple news like that with new requirements of the Payment Card Industry Data Security Standard 1.2, and you have the focus of this informative webinar.

Topics covered include evolving threats to credit card security, best practices for compliance, potential penalties, how much to rely on vendors, justifying compliance costs, what to do with an older POS system or payment device, and much more.

Panelists are Mike Herman, a member of the PCI Security Standards Council Board of Advisors and VISA's Fraud Roundtable, and chief compliance officer for Chase Paymentech; John Koontz, chief information officer for RealMex Restaurants; Richard Del Valle, director of restaurant systems for Friendly's; and Christopher Justice, president of Merchant Link.

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.

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.