Mike Faers
Industry News
Former UK Head of Food at McDonalds, Mike Faers has launched a new management consultancy called Food Innovation Solutions (FIS) to help global food businesses deliver truly innovative new products. “Being so focused on managing costs in these difficult financial times can make it difficult to...
Industry News
Cold Stone Creamery will offer a limited time addition, Hot for Cookie, to their Hot Stone Warm and Delicious plated dessert line beginning January 18.   This delectable treat is made with a warm medley of a baked Chocolate Chip Cookie and rich Cookie Dough topped with French Vanilla Ice Cream,...
David Johnson is a partner with ACM Partners.
Industry News
  The economic recovery in the wake of the 2008-2009 recession has been lackluster, but for the quick-serve industry, things have been even worse. Pre-recession, through the early 00s, restaurant growth in the sector was brisk, as consumers, flush with high employment rates and increasingly...
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Industry News
San Antonio has been named one of America’s fattest cities by the American Obesity Association. And with twice the national incidence of diabetes, there’s plenty to be concerned about. But the city is starting to buck the trend, with some help from an unlikely hero: the quick-serve industry. Suzy...
Pollo Campero's menu is organized in a way that maximizes sales.
When the federal menu-labeling law goes into effect this year, restaurants with 20 or more locations will need to provide calorie counts on menus and menuboards. Experts say the calorie shuffle presents a good opportunity for restaurants to reevaluate their menu strategy and menuboard design, two...
Industry News
As the fro-yo category grows increasingly competitive and repetitive, many have attempted to lay claim to the healthy leader position, but no one comes close to Super Fro-Yo launched by TCBY less than a year ago.  Today, TCBY announces the next evolution of soft serve frozen yogurt, by being the...
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Steak ‘n Shake opened its first New York City restaurant on January 12, and the chain used the opportunity to debut its new Steak ‘n Shake Signature counter-service prototype. The new design is a leaner outfit that does away with the all-night schedule, some menu items, and table service. Customers...
Industry News
Hala Moddelmog, President of Arby’s Restaurant Group, Inc., has announced that George Condos will serve as the Chief Operating Officer for the Arby’s brand. Condos joins the company with more than 30 years of restaurant experience, primarily with Dunkin Brands, where he held the position of Vice...
Crises like inappropriate employee behavior could hurt a brand in the long run.
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.
Quick service restaurant franchisees prepare FDDs with unit economics in mind.
For years, the two most important words in franchising—for both franchisors and franchisees—have been unit economics. The success or failure of a franchise concept can pivot off of how well unit economics are tracked, managed, and improved.
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.
QSR operators move operations systems to cloud based technology.
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.
QSR chains market to Millennial customers by selling restaurant story.
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.