Jan Fletcher

Help Wanted

Operators lend hand to less fortunate through hiring programs.

A Case for Sourcing Locally

Is Healthy Food Really Profitable?

It’s no secret that there’s been a push from consumers for healthier options at quick-service restaurants.

How to Find the Right Market

Quick serves are refining how they use geographic data to create benchmarks for optimal store operations. Today’s tools can help them capture both psychographics as well as demographics.

Could This Be the New Menu Label?

Even as they try to figure out how to be transparent about calories, quick serves might soon need to open up to consumers about their carbon footprints.

Recession Creates Two Kinds of Consumers

Research reveals that the recession created two distinct kinds of consumers. To succeed, quick serves must figure out how to satisfy both.

Micro Packaging Could Be the Future

Nanotechnology could reshape the food and packaging industries, but will quick serves get on board?

The 33 Million Ton Diet

Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.

Combating the Seasonal Swing

Quick-serve operations in tourist-driven markets must be creative to stay profitable.

Leveraging Franchisee Diversity

Minority franchisees bring new opportunities to the table for quick serves, but the hurdles they face require creativity on the part of the franchisor.