With commodity costs skyrocketing, price hikes are inevitable. How those hikes roll out will determine how your customers react.
Filing for bankruptcy isn’t always a bad thing. Here’s how to do it right.
One concept hopes an inexpensive, portable kiosk will jumpstart expansion.
Smaller portion sizes at quick serves might seem like a good way to accommodate guests’ health consciousness, but experts say there are better ways.
Naming dishes offers operators a chance to distinguish their concept from competitors from the beginning.
Small Business Administration loans can help quick-serve operators get the financing they need to open a new store, but the process isn’t easy.
Restaurant operators might soon have to list lease costs clearly on their balance sheets, a move that could drastically affect the real-estate market in the coming years.
Business partnerships can help quick-serve entrepreneurs make big profits, but if everyone’s expectations aren’t clear, they can ruin relationships—and businesses.
Several companies, including Domino’s and Pizza Hut, have found success in using real employees in television advertisements.
Completely changing a quick serve’s logo can reignite interest, but doing so requires a thorough strategy.
The economy is slowly getting stronger, and more of the workforce is looking for new jobs. Make sure your crew sticks with you.
With the traditional franchise model struggling in the recession, some business people are finding that co-operative efforts are more rewarding.
In an effort to encourage consumers to experiment with their menu, more quick serves have added a Choose Two menu option.
A quick-serve brand’s national marketing team is important, but the local-store marketing programs are essential to driving traffic to stores.
Fast food concepts and vendors are establishing training centers that take potential franchisees and users back to school.
The relationship with your supplier should be carefully crafted and maintained to insure longevity.