David Martinez treats customers like family at his Russo's units.
Denise Lee Yohn: QSR's Marketing Guru
Before he became a Russo’s Coal-Fired Italian Kitchen franchisee, David Martinez ran a bookstore, a gym, and a Ben & Jerry’s shop. Today, after more than three years of running his two Texas-based Russo’s units, Martinez says there’s one thing he learned at his former businesses that helps him...
Choosing the right marketing agency can help you take the next growth step.
Denise Lee Yohn: QSR's Marketing Guru
Q: We’d like to get started with a marketing and PR firm. What suggestions do you have for hiring the right fit? —Robb McKerrow, vice president of store and brand development for five-unit, Atlanta-based Chepe’s Mexican Grill A: How exciting, Robb! Your company’s decision to engage outside...
The McDonald's Channel will entertain restaurant guests with custom content.
Late last year, McDonald’s announced that it would launch in 645 California stores its own TV channel that broadcasts news, sports, and local-interest stories. The move resonated loudly across the industry, signaling that food alone might not be the future of quick-serve dining rooms. Rather,...
Operators can build a strong relationship with customers by always saying yes.
Just so you know I read something other than comic books and cereal boxes, I was reading some heavy philosophy and business books the other day. That proverbial light bulb went on, I got to thinking about some service experiences I recently encountered, and a column was born. I don’t know who...
Umami Burger is known for its small burgers branded with the company's logo.
Emerging Concepts
Umami Burger has been causing a stir in Southern California since its inception in 2009 because its burgers are made from freshly ground beef, soft buns, and something extra: umami, or “the fifth taste.” In fact, just a little more than a year after the concept was launched, GQ named it Burger of...
Hispanic franchisees can help quick serves expand their business.
Outside Insights
The franchise business model is an attractive option for Hispanics and other minorities to consider owning, because it is a strong avenue to take for financial success. According to the 2007 Franchised Business Ownership survey conducted by the International Franchise Association’s (IFA)...
Video surveillance tools can help operators protect their stores and employees.
Outside Insights
We all know what a great tool video surveillance can be when it comes to loss prevention and employee safety. But network video—using IP-based cameras and monitoring software—can tell you far more about your business than who’s trying to rob the till. Viewed over time, network video surveillance...
Handmade and upscale ingredients will be popular on menus in 2012.
Special Report
Where will the quick serve industry be one year from now? That’s never been an easy question to answer, but these days it seems harder then ever. The economy continues to lurch wildly back and forth, sending stocks (and consumer confidence) up, down, and then up and down again. Tax laws, healthcare...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
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.
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
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.