Amanda Baltazar

Breaking the 7 Unwritten Rules

How some operators succeed by going against the industry’s conventional wisdom.

Every industry has its unwritten rules for success, a series of dos and don’ts that conventional wisdom suggests are the path to profits.

The quick-serve industry is no exception. For decades, companies have operated under a series of assumptions that guide their business decisions and compose their operations manuals. And many of these brands would suggest they’ve been all the wiser—and richer—by playing by the rules.

The Sauce is the Boss

Quick-serve and fast-casual restaurants are meeting today’s demand for variety head-on, but they’re not just doing it with menu diversification. Some are providing customers with greater selections in the condiments they offer, allowing guests to customize their own meal with expansive condiment bars.

And it’s not just a rote selection they’re offering, either; these are top-notch products, since it seems traditional line-ups of mustard, mayo, ketchup, and ranch dressing simply don’t, well, cut the mustard anymore.

Hilton Zeroes In On Quick Serves

The vice president of food and beverage says the hotel chain recognizes that consumers want limited-service options.

Hilton Worldwide announced last week that it plans to open 500 new restaurants worldwide in the next three years, with a specific emphasis on quick serves. Up to a quarter of these restaurants will be within the company’s U.S. hotels.

QSR spoke to Beth Scott, vice president of food and beverage strategy and innovation, about plans for the new stateside restaurants.