Carmine Giardini has faced several risks with his CG Burgers concept.
Executive Insights
Chief executives have big decisions to make and risks to consider. But in the quick-serve industry, where trends are constantly evolving and one misstep can impact an entire chain—like when McDonald’s decided to spend hundreds of millions to advertise its doomed Arch Deluxe sandwich—taking risks is...
By advertising to the local community, small businesses can spark growth.
Denise Lee Yohn: QSR's Marketing Guru
Q: Are there any low-cost methods of diverting eyes and mouths to our restaurant on an extremely local basis? — Franklin Grimes, two-unit Ocho Mexican Grill, Los Angeles A: Local-store marketing is definitely the way to go for Ocho Mexican Grill, Franklin. Mass media advertising can be expensive,...
San Francisco International airport features several local food concepts.
Competition
Airports across the U.S. are adding a more local feel to their concourses in an attempt to offer travelers a better sense of what that city has to offer. National fast food brands should take note. As airports strive for more of a local feel, limited-service companies that are pushing...
Millennials are increasingly interested in ethnic food options.
Marc Halperin: Resident F&B Expert
Overgeneralizing about generations has become a great American pastime. Baby Boomers? They’re typically depicted as children of privilege, post-war babies whose sheer numbers have ensured an outsized cultural influence. They tuned in, turned on, dropped out, bounced back, sold out, settled down,...
Making kids meal options healthier will take restaurant, customer compromise.
Story
Recently I was talking with Barry Klein, an old friend of mine who was one of the original advertising guys at McDonald’s. He is a marketing consultant now with a large interest in kids marketing. We were discussing the kids’ meal situation and the critics who claim these meals are responsible for...
Story
I consider myself a grizzled, old, cynical foodservice veteran. After two decades in the industry, growing up in one of the nation’s top food cities, and eating hundreds of items from dozens of concepts each year, it is very hard to impress me. For this reason, I have never written an entire column...
Jim Bloser successfully competes with Chipotle at his California Tortilla unit.
Denise Lee Yohn: QSR's Marketing Guru
Competition can be good for business, but when it comes to the quick-service industry, competition from major national brands can make life hard for smaller, lesser-known chains. Not so for California Tortilla franchisee Jim Bloser and his unit in Newark, Delaware, which he has run since 2006 near...
Industry News
According to a new report by Unilever Food Solutions, 80 percent of U.S. consumers who dine out are uneasy about the amount of food waste created by their favorite restaurants. “That's a profound figure and it shows the depth of how consumers are aware of sustainable living,” says Kara Phillips,...
Breakfast offerings ranging from quick and easy to personalized combos attract d
About six months ago, ConAgra talked to 3,000 consumers about the first meal and found that most breakfast occasions fell into one of three categories.The first category, which ConAgra dubbed an a.m.
Burger chain Shake Shack sees phenomenal growth from commitment to product and charity.
No doubt you’ve heard about Shake Shack’s successful IPO and its $1.7 billion valuation.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.