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    April 2010

  • Popeyes Louisiana Kitchen’s head chef,  Amy Alarcón, dishes about m
    Popeyes Louisiana Kitchen’s head chef, Amy Alarcón, dishes about menu innovations, competition, and overcoming the Popeyes Paradox.
    Where is Social Media Really Headed?
    Here’s a hint: You won’t be controlling the conversation anymore, but the ROI will be real.
    Fast food coupons get customers into the stores but the strategy isn't good for
    Are you ready to risk long-term brand damage just to sell a few meals? I don’t think so.
    The success of KFC's Kentucky Grilled Chicken signals that grilled menu items co
    The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food.
    Healthy eating is more top of mind for consumers now than ever before, and brands need to develop marketing strategies that display their healthy efforts.
    Your location’s cleanliness and sanitation may be one of the most important factors in attracting new customers—and in keeping the ones you’ve already got.
    The role of the chief marketing officer goes beyond simply advertising the brand.
    Roy Bergold
    The nutrition-labeling mandate won’t work unless a standard system is created to assign calorie counts.
    Jared Fogle was a healthy marketing hit for Subway.
    Healthy eating is more top of mind for consumers now than ever before, and brands need to develop marketing strategies that display their healthy efforts.
    Supply chain management starts with a supplier who can offer more than food." ti
    Al Kelso, chairman and CEO of Sysco’s quick-service delivery operation, Sygma, says the key to supply chain efficiency is leveraging a brand’s size and the supplier’s resources.
    Restaurant and bathroom sanitation is important to increase repeat customers.
    Your location’s cleanliness and sanitation may be one of the most important factors in attracting new customers—and in keeping the ones you’ve already got.
    When a company is for sale, CEOs need to stay focused on operations.
    When a parent company decides to sell a quick-service brand, it’s the CEO’s responsibility to hold the business together until the transaction is complete.
    It's possible to deliver a flameless fire-grilled taste in quick service.
    How to give guests the thrill of grilling without the open flame.
    Biometrics technology is good for securing POS systems and time-clock management
    With biometric technology, savings and security for your restaurant are in your employees’ hands.
    Free offerings have the potential of introducing a brand to new customers—and th
    Free offerings have the potential of introducing a brand to new customers—and the potential of degrading the value of your product.
    Denver-based Brothers BBQ was started by the O'Sullivan brothers in 1998.
    The Denver-based chain takes advantage of the area's transient population that misses its hometown barbecue.
    Dickey's Barbecue Pit began franchising in 1994 and offers slow-marinated barbec
    2009 left the 69-year-old smoked-meat concept leaner, meaner, and poised for growth.