Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks