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    September 2010

  • Par-baked bread products allow quick serves to provide more options.
    Consumer demand is growing for freshly baked bread, but advances in par-baked products are offering brands more options.
    Operators opening their second unit must learn how to balance their time between
    Peter “the Time Man” Turla lets you in on how to avoid time wasters and make the best use of your time at multiple locations.
    10 Reasons to Celebrate - This year's biggest industry milestones and anniversar
    This year's biggest industry milestones and anniversaries.
    Franchisors and franchisees must have a strong relationship to make their brand
    Strong ties between quick-service franchisors and franchisees are needed if a brand expects to climb out of the recession quickly.
    West Coast bread concept is expanding its franchising efforts after pushing through the low carb craze.
    San Francisco bread concept has grown to 13 units and $19 million in annual sales.
    Some quick-serve executives have found that blogs give them an opportunity to co
    More quick-service CEOs are venturing into the blogosphere, and the potential benefits are vast. But experts say executives should know what they’re getting into.
    TCBY is offering local chef challenges as a possible local-store marketing techn
    A quick-serve brand’s national marketing team is important, but the local-store marketing programs are essential to driving traffic to stores.
    As casual-dining traffic counts fall, quick serves are positioning themselves for potential new diners.
    Bob Cutler, CEO of Creative Consumer Concepts, believes a proposed kids' meal to
    Bob Cutler, CEO of Creative Consumer Concepts, is speaking out against recent bans on toys in kids’ menus. He says this isn’t about business, it’s about basic rights.
    Denise Lee Yohn is QSR magazine's resident marketing expert.
    Improving your customer experience might be the most effective way to market your concept.
    There’s the old-school way to market your concept, then there’s George Green’s way. Find out how to get customers to do the legwork for you!
    Some quick-serve restaurants find that catering is a strong source of revenue in
    Carryout has always been an inherent part of the quick-service business. Some operators, however, are finding that catering is a better investment when trying to get their food out into the world.
    If a commercial lease is negotiated properly, an operator can benefit for a long
    Quick-serve operators must use finesse if they hope to benefit from a commercial lease negotiation.
    Dunkin' Brands CEO Nigel Travis wants to take Dunkin' Donuts from a New England
    Fresh off his success at Papa John’s, Dunkin’ Brands CEO Nigel Travis is taking Dunkin’ Donuts from a New England treat shop to an international coffee chain.