Ah, chocolate. It’s an indulgence that’s impossible to ignore as a stand-alone food or ingredient. And, not surprisingly, chocolate proves to be sweet for consumers and restaurant operators alike. Even though it’s already part of menus at most limited-service eateries, more dining places continue to add chocolate items in new and innovative ways.
As with many nontraditional settings, college campuses have a lot of built-in advantages. There’s a captive audience of busy, hungry students with disposable income. But getting a quick-service brand into the college environment isn’t a sure thing. Competition is stiff, and college students are more discriminating than ever.
Executives, store managers, and everyone else involved in a restaurant business dreads reading horrible online reviews of their company’s food, service, and atmosphere. But like them or not, reviews have become a significant part of the dining process, and recent research finds that review websites like Yelp! are an essential part of how consumers decide where to eat.
According to a new study, Millennials have high standards when it comes to restaurant brands’ online presence. And if they don’t get the information they want, they take their business elsewhere.
The back-to-school season signals a return to more regular meal routines for families, and quick-service and fast-casual restaurants are working hard to be a part of those routines. Many limited-service brands are entrenching themselves in and around elementary schools, high schools, and the lucrative university market as students across the U.S. head back to school.
In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures. While these retailers strive to maintain the cornerstones of their brand, international menus can’t be carbon copies of the American originals. Regional flavors, religious dietary restrictions, and different suppliers all play a part in shaping unique dishes for consumers abroad.
Army and Air Force foodservice provider The Exchange has been serving U.S. military families since 1895 with meals in cafeteria lines and snack bars. It wasn’t until 1985, however, that it first signed a license agreement with a name-brand food franchisee—at the time, Burger King.
There’s no way around the truth that social media is now a critical tool for limited-service restaurant brands.
It plays an influential role in marketing and building brand identity, and allows concepts to reach out to and interact with fans and followers to build deeper relationships.
But using social media is about more than just advertising products and promotions on Facebook and Twitter.
Today, many brands in the industry are taking it a step further, using social media and crowdsourcing to help create new products and flavors.
Skyrocketing demand has caused chicken-wing prices to rise 60 percent within the last few months, forcing brands like Wing Zone to get creative in keeping up profitability.
“I think that the demand has increased with more wing places opening up and the product gaining popularity,” says Wing Zone’s founder and CEO, Matt Friedman. “No one really wants a wing price increase or a menu price increase, but when wing prices have gone up 60 percent, it’s inevitable.”
Four million pizzas. More than 1.2 billion wings. A whopping 325.5 million gallons of beer. These are just a few of the staggering statistics predicted for U.S. consumption this Super Bowl Sunday.
And quick serves—especially wings and pizza joints, which carry two Super Bowl must-haves—are prepping for the storm.