Arby’s is shaking things up with a twist on their classic Reuben: the new Rachel sandwich. The Rachel substitutes Reuben’s corned beef and sauerkraut for juicy turkey and house-made coleslaw.
While the Reuben is a standard option on the Arby’s menu, the Rachel is a limited-time offer available throughout the month of March.
Arby’s achieved significant system SSS growth of 5.7 percent in 2014, outperforming the quick-service restaurant industry by an estimated 4.9 percentage points. Further, Arby’s closed out 2014 achieving its 17th consecutive quarter of system SSS growth. Arby’s cumulative two-year system SSS growth of 8.5 percent has outpaced the industry by 7.2 percentage points, according to SalesTrack Weekly data provided by The NPD Group.
The fast-casual renaissance that has taken over the restaurant industry in the last decade has lately infused excitement and momentum into the broader limited-service sector. Market research firm Mintel found that sales at fast-casual restaurants grew 10.5 percent last year, compared with 6.1 percent growth from quick-service restaurants.
As CEO and president of Marlu Investment Group, Tony Lutfi has his hands more than full with a large quick-serve empire; his company operates 21 Jack in the Box, 47 Church’s Chicken, 53 Arby’s, five Little Caesars Pizza, and five Sizzler units. Most recently, Lutfi’s company acquired all five Captain D’s units in the Kansas City area.
Every September, restaurant brands big and small rally to support Share Our Strength’s “Dine Out for No Kid Hungry” campaign, raising funds to support the nonprofit’s effort to eradicate childhood hunger. This year, the campaign drew more support from the quick-service segment than ever.
Arby’s Restaurant Group Inc. announced today that it was promoting Melissa Strait, senior vice president, human resources and leadership development, to chief people officer, a newly created position reporting to Paul Brown, chief executive officer. In the new role, Strait will be responsible for leading the strategy, development, and execution of key organizational effectiveness and talent management programs across the company. Strait has been with Arby's since 1984, when she started as a team member working in an Arby’s restaurant in her home state of Michigan.
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A lot has been said about the dramatic transformation the limited-service restaurant industry has experienced in the last five to 10 years. Observers have noted a range of factors that have shoved along the change, from the pressures to offer healthier food to younger generations’ desire for more creative menu opportunities.
Arby’s Restaurant Group Inc. (ARG) has partnered with NBC Sports this fall to launch a #TopTailgate contest to entice fans and guests to submit their best tailgating photos and videos via Twitter. Participants can win weekly prizes, including a portable grill, pop up bar and bean bag toss; and grand prize choices including a 46-inch outdoor HD-TV, Kegorator beer keg fridge, or free meals from Arby’s for a year.
One would imagine that many things change in the course of five decades in the restaurant business. And in terms of the limited-service landscape, consumer habits, and technology, they certainly have.
Quick-serve restaurants continue to aggressively promote high-quality ingredients in their ad campaigns. This past spring, national sandwich chain Arby’s broadcast a wordless 13-hour commercial in Duluth, Minnesota—as well as online—displaying its brisket cooking process to demonstrate the brand’s premium in-house smoking.