In the quick-service world, there is a clear expectation for customers who join the drive-thru or in-store queue: to get quality food fast.
Including a drive-thru component in your restaurant is like adding a separate business, both physically and operationally. Cost-wise, you can expect that about 50 percent of your total capital will go into the drive thru, but, considering the fact that this segment of the business can account for up to 75 percent of your restaurant’s total revenues, that’s a pretty good return on investment. So, if you’re planning to open a new location, a drive thru should be a priority, not an afterthought.
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff.
The acclaim for chef Ludo Lefebvre is vast: Classically trained in his homeland of France, Lefebvre studied under some of that country’s best chefs before moving to Los An
During the height of the recession a year and a half ago, I was really concerned about the future of fast casual.
Consumers are visiting quick serves less frequently these days, and restaurants are desperate to secure some customer loyalty to help offset traffic declines.
Several years ago, Marriott executives determined they were letting revenue walk out the front doors of their Courtyard hotels, which are tailored to frequent business tra
Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class.