May 24, 2012

Webinars

Mag Stripes, QR Codes, NFC...Oh My! The Yellow Bricked Road to Mobile Payments

We all know that mobile payments are the future. Experts believe that 65% of consumers will be paying with their phones at restaurants and retail locations by 2020—but what will that future look like, and what does it mean for your business?

How the mobile payment space will play out is still anybody’s guess, but Seth Priebatsch of LevelUp and Nick Holland of Yankee Group will join forces in this webinar to give their expert prediction.

Join us on Thursday, May 17, at 2:00pm for a mobile payments discussion between industry leaders, moderated by Chris Mahl of LevelUp. You’ll learn:

Who’s first. Many consumers already pay with their phones. What tech are they using, and which businesses are on board?
What’s working. Some mobile payment solutions have already come and gone. Learn what differentiates the winners.
Why you’ll be involved. Mobile payments represent a fundamental shift in the way we do business, and there are new value propositions for all players in the space. Learn where you fit into the picture.

And much more. There is no charge for attending, but you must register in advance.

Previous Presentations

The Changing Face of Beverages in Quick-Service Restaurants

Where are the opportunities for quick-service restaurant operators to grow their beverage sales? View this complimentary webinar that will help you understand the current state of beverage trends and sales in quick service, and the beverage categories you should keep your eye on. With deep insights from the Red Bull Business Insights Team and Mintel Market Research, this is a program you won't want to miss.

How to Maintain a Healthy Drive Thru

More than 60 percent of revenue in the quick-service restaurant business comes from the drive thru. In an average unit, this amounts to nearly $1 million, and you have one link to that $1 million—your drive-thru communications system. Don’t shoot yourself in the foot by letting that system fall apart. Watch this complimentary webinar, which will help you understand best practices for management and training as well as basic, proper maintenance procedures.

Breakfast: The Incredible Eggspanding Market

Breakfast continues to be the major growth driver in foodservice...with more breakfasts, more customers, and more innovation. Hear from two of the top breakfast research experts as they showcase trends, strategies for growth, and winning menus. Eggspand your business with the eggsciting potential of breakfast.

Stay Safe Out There: Wireless Security for Restaurant Operators

These can be trying technological times for restaurant operators. PCI compliance, wireless connectivity, and—above all else—network security are crucial issues in the restaurant business, but finding the right solutions to keep your business safe can be a nightmare. That’s why QSR and AirTight Networks have teamed up to present a complimentary webinar to sort through and make sense of the technology issues you face.

Whole Grains: A Winning Strategy for Your Core Menu

In the wake of the newly released 2010 USDA Dietary Guidelines, increased menu labeling pressure, and a highly competitive market, the need to find a winning strategy for menus has never been greater. Join us for this special webinar, which addresses the foodservice industry's need to deliver great-tasting foods that boost the nutritional profile of their menus. We'll focus on how operators can leverage whole grains to enhance nutrition, and how Ultragrain®—the revolutionary whole wheat flour with the taste, texture, and appearance of traditional white flour—can help achieve that goal while maintaining the mainstream appeal of their core menu items.

A Fresh Look at Hot Food Holding

The real moment of truth in your restaurant happens when the food reaches the customer—and food holding units play an absolutely critical role, making the difference between a great guest experience and a so-so one. Ready for some good news? The latest advances in holding technology will help your food hit the table in peak condition. Watch this free webinar covering these latest advances. Our expert panel includes Rafael Thissen, Corporate Chef, Duke Manufacturing, and John Ulrich, Director, National Accounts, Duke Manufacturing.

How to Execute a Successful Local Marketing Campaign

Find out how CKE Restaurants, Inc. is marketing to local tastes while maintaining a unified message across their multiple brands. Our panelists will address the challenges, solutions, and best practices for executing an effective Local Restaurant Marketing campaign.

Reduce Energy Cost and Consumption by up to 30%

In the current economic and political climate, the restaurant industry faces a host of energy-related challenges. With a well-crafted energy management strategy, owners and operators can reduce operational expenses, comply with impending regulations, and appeal to environmentally conscious patrons—all without affecting product and service levels.

Drive-Thru Performance 2009

Each year QSR partners with Insula Research to name the winners of this highly anticipated study. The program will cover results of this year's study, including top performers in speed of service, order accuracy, menuboard appearance, and speaker clarity—plus some data not published in QSR magazine. In addition, our panel will share the results of QSR's own proprietary research into consumer preferences in the drive-thru, addressing such issues as whether speed is as important as the industry thinks it is. We'll also hear operational best practices from a top-5 finisher in the study, and get insight into how digital displays can lead to a competitive advantage.

Trans Fats Revisited

You remember trans fat. Back in 2007, removing it from the menu was THE hot topic for the foodservice industry. Two years later, where do we stand in addressing the issue? To answer this question, QSR teamed with Qualisoy and the Soyfoods Council to produce a free webcast that will help restaurant operators understand recent and coming advances in trans fat-free oils, how new oils affect store costs, best practices for oil use, how to address challenges in baking applications, and more. Panelists include: Mary Miller, senior manager of food safety and product standards, KFC; Roger Daniels, director of R&D and new business development, Bunge Oils; Brenda Fried, VP of marketing, Frymaster, and founding partner of FitFrying™

America’s Best Drive-Thru

Each year QSR magazine and Insula Research present the results of the highly anticipated Quick-Service Drive-Thru Performance Study, in which researchers visit literally thousands of drive-thru operations across the country to determine what's working in the drive-thru.

This webinar covers results of that study, plus drive-thru best practices, security issues, consumer preferences, and more. Panelists include Brian Baker, president of Insula Research; Sherri Daye Scott, editor of QSR; Phil Tondelli, managing director of Ready Access; and Rick Fortman, executive vice president of operations at Carl's Jr.

Worried About Credit Card Security?

Data security and PCI compliance are top-of-mind payment issues for restaurant operators. This was brought home with the indictments of the gang responsible for the largest credit card hacking scheme in U.S history, in which one of the retailer victims was a restaurant chain. Couple news like that with new requirements of the Payment Card Industry Data Security Standard 1.2, and you have the focus of this informative webinar.

Topics covered include evolving threats to credit card security, best practices for compliance, potential penalties, how much to rely on vendors, justifying compliance costs, what to do with an older POS system or payment device, and much more.

Panelists are Mike Herman, a member of the PCI Security Standards Council Board of Advisors and VISA's Fraud Roundtable, and chief compliance officer for Chase Paymentech; John Koontz, chief information officer for RealMex Restaurants; Richard Del Valle, director of restaurant systems for Friendly's; and Christopher Justice, president of Merchant Link.

Are You Ready for the Trans Fat Revolution?

Removing trans fats from food served in restaurants is a critical issue facing the industry today. To help restaurant operators understand the implications for business, QSR hosted a webcast on June 28, 2007, that explored such key issues as: What are trans fats and how did they get there; how trans-free frying oils perform in taste and longevity; whether there is an adequate supply of trans-free oil; and the steps you need to take to eliminate trans fat from your menu.

Moderated by QSR's Greg Sanders, the panel included chef Chris Koetke of Kendall College, Linda Brugler of Frymaster, Howard Shuman of Bunge Oils, and Helene Clark of ConAgra Foods Lamb Weston.

Contactless Payment

Contactless payment has been the coming thing in the restaurant industry for years. Current buzz places this payment technology at a "tipping point" in our business, so to see if it's true, QSR magazine hosted an hour-long webcast in which we spoke to a number of experts on the topic and answered questions from the audience. Although the live event is over, you can still reap the benefits of the knowledge shared by viewing a recording of the webcast.

Panelists included Cathy Medich of the Smart Card Alliance, Sahir Anand of the Aberdeen Group, and Paul Rasori of VeriFone. The event was moderated by QSR's associate publisher Greg Sanders, who also shared insight on contactless payment from Arby's, Jack in the Box, and Smoothie King.