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    February 2010

  • Wing Zone’s Matt Friedman, Adam Scott, Casey McEwen, and Hair Parra.
    QSR followed four Wing Zone executives as they took the brand beyond U.S. borders and into Central America. Along the way, the group inked a deal in Asia and found out what it takes to expand a concept into new territories. 
    The dollar menu price structure works for some chains but not others.
    The maniacal push by restaurants for lower prices and recession-busting menu items—which has included chains like KFC, Dairy Queen, and Sonic rolling out value menus during the recession—has left the true definition of “value” blurred.
    Sustainable production of tea leaves is a draw for eco-minded consumers.
    Although sales have slowed in recent years, innovation—from sophisticated flavors and health-infused benefits to quicker brewing methods and the green effect—has the tea category poised for a strong comeback.
    Customers go to T Salon for the flavor, fragrance, and healthfulness of tea.
    Forty percent of all T Salon in-store sales are beverages, 30 percent are tea leaves carried out to be prepared by the customer at home, and the rest is food and tea accessories.
    Three brands. Three continents. Three strategies. Find out how these American concepts are expanding beyond U.S. borders.
    Subway's director of development explains how the brand transformed into an international icon and which markets he's watching for the future.
    Personnel who make new hires should be educated on the government’s hiring laws.
    Mark Reed is CEO of BMS, which offers consulting in hiring and I-9 compliance to quick-serve brands. He warns operators to watch for red flags and train managers to follow the law.
    Proper training of crew members is a long-term venture.
    Operators may be quick to cut back on employee training initiatives in this economy, but employee performance is more important now than ever.
    Leadership skills make veterans attractive candidates for franchising agreements
    Bringing military veterans into your company as franchisees gives the brand operators who are proven leaders.
    Esablishing a global presence can help buffer a brand during the U.S. recession.
    Three brands. Three continents. Three strategies. Find out how these American concepts are expanding beyond U.S. borders.
    New flavor pods, mixers, sweeteners, and functional additives challenge the stat
    How to use beverages to tap into Gen Y’s insatiable thirst for variety.
    Goldfish Tea brings flavor and décor from the far east to the Midwest.
    The store serves 50 varieties of tea, plus soups, sandwiches, and salads made in-house in a 300-square-foot kitchen/prep area.
    In addition to helping conserve cash, bartering often leads to additional exposu
    Bartering gains momentum as economy sags and businesses seek ways to retain cash.
    Quick serves should offer ways for guests to stay a while.
    Turning your operation into a social hub can boost employee morale and give you word-of-mouth advertising.
    Industry experts think old strategies of franchising will be replaced in 2010.
    Following a tumultuous 2009, what is going to happen to franchising this year?