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    May 2010

  • The restaurant industry is packed with competition, and some leaders know how to
    In a segment crowded by competition, these are the 10 people who matter most.
    Detroit might be a reasonable location for quick serves to open up.
    Detroit’s economy won’t rebound for a couple of years, but the city that so many wrote off might actually be a land of opportunity for quick serves.
    Taylor Gourmet focuses on quality ingredients, having fresh Philadelphia bread d
    Taylor Gourmet—which does about 20 percent of business in catering and delivery—is open for lunch and dinner seven days at its two locations.
    McDonald's CEO Jim Skinner incorporates five key principals in leading his compa
    The CEO of McDonald’s sat down with QSR to discuss the five principals guiding his industry-leading company.
    Renovations among quick-service franchises are a popular way to freshen a brand’
    Operators plan on committing more of their resources to redesigns and renovations in 2010 as they try to stay relevant for consumers.
    David Novak has ideas about his goals toward making Yum Brands the defining glob
    The Yum Brands CEO tells QSR what drives innovation in his global food company and what he considers a “home run.”
    Atlanta-based Rising Roll Gourmet brings chef-inspired sandwich recipes to fast-
    The Atlanta-based chain has 12 locations open with five more set for 2010.
    Capriotti’s Sandwich Shop is a growing sandwich franchise in the Northeast and S
    Ambitious plans are underway for the Las Vegas–based chain to grow to 500 operating and profitable stores by the end of 2015.
    Jack in the Box CMO Terri Graham says creating a full back story for the charact
    Terri Graham, CMO of Jack in the Box, explains how the brand created and manages its 15-year-old Jack campaign.
    Giveaways and discounted prices are not necessarily the right promotions to build your brand name for the long term.
    With consumers still holding tight to their dining dollars, it might seem strange to follow fine dining’s lead, but fast casuals should consider it.
    Roy Bergold
    With the largest foodservice show in the world taking place this month, take it from a quick-service veteran—networking is worth your time.
    Compliance automation is a win-win scenario for employers and employees, and can help operators as they climb out of the recession.
    Could the Chinese bao bun be the next evolution in sandwich trends?
    Global options offer endless opportunities to reinvent a lunchtime staple.
    The kitchen is a critical factor in determining if an empty restaurant building
    It’s sensible to open your operation in an existing building, if only for the savings you can get from retrofitting the kitchen.
    At a time when new franchisees are rare, gauging the opinions of existing franchisees is the best way for quick-serve execs to know the needs of the brand.
    Quick-service operators should consider buying distressed stores as a way to exp
    Rodger Head, CEO of Duke & King Acquisition Corp, takes big risks and gets big rewards when his company buys distressed units. He tells you how to do it right.
    It’s important for restaurant chains to be honest, not emotional, when filing fo
    The B Word is not the end of the world for quick-service operators, but there are certain steps necessary to ensure it is as smooth a process as possible.
    Paying attention to your maintenance issues as they arise will avoid expensive r
    Lack of good preventative maintenance in a down economy will ultimately cost operators more.