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.
With many diners across the country still trying to make good on their New Year’s resolutions to stick to a healthier diet, Wing Zone is trying to cash in on their hard-fought efforts.
Its newest chicken product, Skinny Dippers—unbreaded, 100 percent white chicken breast that’s fried and flavored-fused in one of the brand’s 17 flavors—plays up this health angle.
It would seem strange these days to attend a Super Bowl party that didn’t have chicken wings available on the snack line. Wings are America’s “party food,” showing up at all manner of celebrations, from tailgating to graduation parties.
But now that party is extending to the quick-serve industry, with wings showing up on menus at concepts one might otherwise not expect to carry them. For example, Veggie Grill, a sandwich and burger concept, added wings in the spring of 2011. Taco John’s, a Mexican concept, did so in the fall of 2011.
Stepping away from the foundation of your business may be dangerous, but that’s just what Wing Zone did with the opening of its brand new flagship restaurant in the Atlanta suburb of Smyrna, Georgia.
The 1,600-square-foot location is not only the brand’s first drive-thru restaurant, but it’s also the brand’s first and only nondelivery store.
“We’ve been in business since 1993,” says CEO and cofounder Matt Friedman. “We’ve opened over 100 locations, with most of them, or really all of them, having a delivery focus. So this is big news for us.”