Korsha Wilson

McDonald’s Lesson in Recycling

McDonald’s and GreenBlue, an environmental nonprofit that helps businesses implement sustainable practices, partnered to help customers nationwide better understand recycling. The brand became the largest restaurant chain to label its packaging with the How2Recycle label from GreenBlue's Sustainable Packaging Coalition.

Bringing Tech to the Table

When Richtree Natural Market, a Canadian quick-service brand, began developing a food-court concept for the Toronto Eaton Centre mall, company leaders knew they wanted to incorporate innovative technology into the customer experience.

“In today’s age, when you think about efficiency, you immediately think of technology,” says Joshua Sigel, chief information officer for Richtree Natural Market. The challenge, Sigel says, was creating a marketplace that showcased new technologies while still staying true to the company’s core value of “where good comes together.”

Changing Hands, Keeping Fans

When Marvin Gibbs decided that he wanted to sell the quick-service chain he started 45 years ago, he knew he had to sell it to someone that understood the business. His St. Louis–based company, Lion’s Choice, a roast beef chain with 15 company stores and eight franchise locations, has a consumer following that loves the brand as it is.

He needed a buyer and a new president that would preserve the company’s core values while moving it forward.

The Best of Both Worlds

Menu innovation remains one of the best ways a brand can stay fresh in consumers’ minds, and quick serves are taking product development to another level by partnering with other food brands to create new menu items.

These partnerships have created some of the most successful product launches in recent memory, including Taco Bell’s Doritos Locos Tacos and Popeyes’ Zatarain’s Butterfly Shrimp, to name a few.

Tourist Attraction

Travelers are spending more money than ever at restaurants.

Tourists and travelers flock to quick service restaurants like Teddy's in Hawaii
Tourists flock to one of Teddy's Bigger Burgers restaurants in Hawaii.

Tourists in the U.S. are spending more at restaurants than ever before, good news for quick-serve operators as summer vacationing enters its home stretch.

The National Restaurant Association (NRA) reported this year that tourism spending at restaurants in the U.S. is at an all-time high, with 15 percent of sales at quick serves stemming from tourist spending. Quick-service and fast-casual restaurants made up 34 percent of the total amount of tourism and travel restaurant spending in 2012.