Upholstered booths, a brighter color palette, a clean layout, carefully curated radio stations. These may all be components of an average restaurant redesign, but there’s more to them than meets the eye. In fact, design changes like these are often made with strategic and subtle purposes in mind.
Call it a reflection of consumers’ growing desire for local fare or their increasing demand for cleaner food with minimal processing and fewer ingredients. But one thing is for sure in foodservice today: What’s old is most decidedly new again.
On the heels of the latest jobs report, which revealed that restaurants added more than 30,000 jobs in March—the 49th consecutive month of growth for the industry—limited-service operators are well positioned for the incoming summer season.
In the post-recession economy, major quick-service players are still struggling to find new ways to drive traffic and capture the attention and loyalty of the all-important Millennial consumer.
Now some of the biggest brands in the business, including McDonald’s, Wendy’s, and Burger King, think they’ve found the way to do it: mobile payments.
In today’s ultra-competitive market—a market where hundreds of millions of Americans hold an estimated buying power of more than $12 trillion—companies can’t afford to miss out on any slice of the consumer pie.
Especially not a slice that represents the fastest-growing demographic in the entire country.
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 encouraging Congress to raise the federal minimum wage from $7.25 to $9 in 2013, the President expressed interest in increasing the federal minimum wage to $10.10, though some cities and states are being pressured to increase to as much as $15.
With chicken wings, nachos, and pizza at the ready, more than 100 million fans will be piling into homes, restaurants, and bars across the country to watch the Denver Broncos and Seattle Seahawks battle it out in Super Bowl XLVIII.
Since the days when fliers, posters, and billboards ruled the marketing world, brands have searched high and low for the newest, smartest, and easiest ways to connect consumers with their products. And for several years, sports marketing has provided quick-service concepts the ability to reach a widespread audience while investing in something consumers are passionate about.
Philly cheesesteak competition may be fierce in the City of Brotherly Love, but one budding concept is ready to rise above the rest and bring Philadelphia’s world-famous product to the masses.
Wit or Witout—as in, “You want that ‘wit’ or ‘witout’ onions?”—is a two-unit, Philadelphia-based cheesesteak concept founded in 2009 by Nicole DiZio, the wife of Philly Soft Pretzel Factory creator Dan DiZio. The brand spent several years under the DiZios’ ownership before being purchased by veteran restaurateur Tony Altomare in March 2013.
The women of foodservice are a savvy, confident, and—perhaps most importantly—growing group. They’ve fought their way to the top, led entire brands at young ages, chaired restaurant associations and organizations, and in some cases been the first female executive at their organization.