It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
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.
There’s a lot of buzz in almost every circle about the Millennial generation—those born between 1978 and 1995—and for good reason. They are spending money in a big way and, if you market to them right, they’ll spend it eating out.The numbers don’t lie.
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.
Those in the world of customer service know all too well the stress that the holiday season brings: long lines of customers, clogged parking lots, and sometimes hangry (hungry and angry) shoppers.To accommodate the huge jump in traffic, businesses across America start hiring and training large level