May 22, 2013

Women in Foodservice

Industry News
The Profit is Right

The economy may still be sputtering, but the Franchise Business Review’s (FBR) 2012 annual report, “Top 40 Food Franchises,” found that profitability is up for many foodservice brands. Average franchisee profitability at the top 40 food brands increased 5.8 percent year-over-year in the last 18 months, according to the...

Read Full Story // read more about: Franchising, Growth
McDonald's Lists Calorie Counts

In this newscast: Red Robin debuts Oktoberfest milkshakes, McDonald's post calorie counts on U.S. menuboards, Domino's introduces Handmade Pan Pizzas, and more.

Industry News
2012 QSR Drive-Thru Study

The drive-thru operation of a quick-service restaurant may seem relatively cut and dried, but operators aren’t resting on their laurels when it comes to their outdoor business. For many brands in the industry, the drive thru can account for anywhere between 50 and 70 percent of sales—no small number in a $200 billion...

Read Full Story // read more about: Bojangles', Burger King, Chick-fil-A, Krystal, McDonald's, Taco Bell, Wendy's, Drive Thru, In the Store
Ordering
The Drive-Thru Fixer-Upper

On a recent visit to shop his competition, operator Thom Crosby saw disappointment after disappointment in the drive thru. Bad customer service while placing and paying for his order, poorly dressed employees, and backed-up cars plagued operation after operation. But to Crosby, the experience was more than just a bad lunch. It...

Read Full Story // read more about: Checkers, Pal's Sudden Service, Rally's, Wing Zone, Drive Thru, In the Store
Emerging Concepts
One to Watch: Cheeseboy

Grilled cheese sandwiches have traditionally been made at home or at full-service diners. A few higher-end places have experimented with gourmet grilled cheese sandwiches made with ingredients like watercress and Brie, and some sub shops offer toasting to melt their cheese. But generally, a simple, affordable grilled cheese in a...

Read Full Story // read more about: Cheeseboy, Sandwiches, Franchising, Growth, Fast Casual
Executive Insights
The Hands-On CEO

Setting strategic objectives, visiting stores, developing franchisee relationships, building a strong organization, mentoring tomorrow’s leaders—CEOs have a lot of responsibilities on their plate. But several chief executives manage to add one very helpful task to their to-do list: getting into the field.

Read Full Story // read more about: Firehouse Subs, Fresh to Order, Salsarita's, Franchising, Growth, Human Resources
Emerging Concepts
One to Watch: Cheba Hut Toasted Subs

Let’s just go ahead and put it out there: Cheba Hut is a hippie’s dream concept. Everything from menu items and sizes of sandwiches are described using what management refers to as “counter-culture” lingo.

Read Full Story // read more about: Cheba Hut, Sandwiches, Franchising, Growth
Franchising
It Takes Two in Franchising

For more than 33 years, franchisees Ken Gray and Larry Erdman have been successful business partners in the quick-serve industry. Having grown up together and attended the same high school and college, Gray and Erdman became master franchisees with Subway in 1979, a venture that spanned more than 25 years. The duo has since seen lasting...

Read Full Story // read more about: Philly's Best, Growth
Industry News
eThor Secures $1M in Financing from AVAC Ltd.

eThor, the point of sale (POS) integration platform, has announced a $1 million investment into the company by AVAC Ltd., a private Alberta Company that invests in promising tech companies.

Read Full Story // read more about: Point Of Sale, Technology
Industry News
McCormick Fires Up the Grill with Barbecue Flavor Forecast

McCormick has released its McCormick Grill Mates & Lawry’s Flavor Forecast 2013: Grilling Edition. From a global leader in flavor, this grilling report identifies the top tastes, trends, and techniques that will be inspiring backyard cooks all season long.

Smoke and spice...

Read Full Story // read more about: Menu Development
Industry News
Free Loaves for First 100 in New Boudin SF Location

Dave Wolfgram, CEO of Boudin Bakery, announced that Boudin SF will unveil its newest location in Encinitas on June 6. To welcome the local community, Boudin SF will reward the first 100 customers in line with a free loaf of its Original San Francisco Sourdough French Bread every day for one year...

Read Full Story // read more about: Boudin SF, Sandwiches, Promotions, Ingredients & Dayparts
Industry News
Blaze Pizza Announces Expansion to NJ

Blaze Fast-Fire’d Pizza announces that Green Brook, NJ-based AMPAL Group has signed an agreement to develop ten franchise stores in Central and Northern New Jersey. The first New Jersey restaurant is expected to open later this year in a location that has not yet been announced.

Read Full Story // read more about: Blaze Pizza, Pizza, Growth, Expansion
Industry News
Grecian Delight Foods Grows With Help of New Execs

Grecian Delight Foods, a manufacturer, national marketer, and distributor of Mediterranean-inspired foods based in Elk Grove Village, Illinois, announced it is another step closer to surpassing aggressive growth goals with the hiring of three top-level executives.

Recently hired...

Read Full Story // read more about: Finance, Food & Beverage, Human Resources
Industry News
CaliBurger Makes Its Way to Hong Kong

CaliBurger announced it has signed a franchise agreement with a group of financial investors to open the first CaliBurger restaurant in Hong Kong. 

“Hong Kong is the financial center of Asia and is home to one of the most diverse populations in the world,” says Charles...

Read Full Story // read more about: CaliBurger, Burgers, Franchising, Growth
Industry News
Whataburger Hits Instagram to Celebrate Nat'l Burger Month

Whataburger Restaurants, known for custom-made, always-fresh burgers, will celebrate National Burger Month by hosting an Instagram photo contest.

Fans will be able to enter to win one of four weekly prizes, including Whataburger for a year—a free Whataburger each week for an entire...

Read Full Story // read more about: Whataburger, Burgers, Social Media, Promotions
Industry News
Baskin-Robbins Sherbet Shows Up on Freezer Aisles

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, announced the launch of a new line of shelf-stable, sherbet-flavored freezer bars, which are rolling out at major national retailers this spring.

Baskin-Robbins’ Sherbet Flavored Freezer Bars are the first...

Read Full Story // read more about: Baskin-Robbins, Desserts, Menu Development
Operators must protect their quick serve business from credit card fraud.
Point Of Sale
How to Prevent Credit Card Fraud

Every merchant that accepts credit and debit cards is required to be compliant with the Payment Card Industry (PCI) Data Security Standards (DSS), whose next set of standards will be released in October 2013. Yet despite these compliance requirements, the food and beverage industry had the...

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Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Breakfast
The Corner of Innovation

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh...

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Superfoods like whole grains and oatmeal offer healthy menu alternative.
Healthy Menus
The Other Side of Super

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are...

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Tin Drum Asia Cafe used equity firm investment to stay debt free in growth.
Finance
Striking Gold

Steven Chan’s business was at a crossroads last year. His Atlanta-based fast casual Tin Drum AsiaCafé launched in 2000, sold its first franchise in 2001, and was growing slowly due to Chan’s determination to keep it debt-free. At the beginning of 2012, Tin Drum had 10 franchises in...

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Fast casual brands attract customers with alcoholic beverage programs
Beverage
Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to...

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McAlisters Deli franchisee says casual dining experience helps in quick service.
Sandwiches
What You Can Learn from Casual Dining

David Blackburn has been in the foodservice business his entire adult life. Since 1979, the McAlister’s Deli franchisee has cataloged more than 25 years of experience in the casual-dining sector, spending 16 of those as regional vice president of operations at O’Charley’s....

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Secure quick serve restaurants improve sales and have high return on investment.
Back of House
Safety, Security, Sales

Traditionally, when quick serves plan security strategies, they address three main industry challenges: prevent shrinkage, guard against in-store and drive-thru robbery, and protect the company from fraudulent lawsuits. Operators need to carefully examine security solutions that will provide the...

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The Boston Fire Department was treated to free meals at Firehouse Subs.
Charitable Giving
Nurturing Boston

As soon as he learned about the April 15th Boston bombings, Dave Tucci, the New England area representative for Firehouse Subs’ DMA, called the Firehouse franchisee closest to the bombings.

Tucci was relieved to find out that all employees at Firehouse’s Copley Square location...

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Roy Bergold: Tales from McDonald’s
The Kids’ Meal Compromise

Recently I was talking with Barry Klein, an old friend of mine who was one of the original advertising guys at McDonald’s. He is a marketing consultant now with a large interest in kids marketing. We were discussing the kids’ meal situation and the critics who claim these meals are responsible for our childhood obesity problems.

Barry has a heated position that I would like to share with you, and then I’ll share my comments as well.

Barry: Restaurant operators, which way will you go?

Read Full Story // read more about: McDonald's, Healthy Menus, Women in Foodservice, Promotions, Ingredients & Dayparts