Saxbys strives to be a locally owned coffee shop alternative to Starbucks.
Emerging Concepts
The idea that there was a void between small mom and pop coffee shops and Starbucks helped launch the Saxbys Coffee concept in 2005. “We saw that gourmet coffee was a booming concept, and that Starbucks was creating an industry and really driving up quality expectations,” says Nick Bayer, Saxbys...
Tal O'Farrell innovated skate boarding then opened a fast food restaurant.
Denise Lee Yohn: QSR's Marketing Guru
If all introductions into the quick-serve market were as relaxed as Tal O’Farrell’s, everyone would be tempted to sign up. O’Farrell is one of San Diego’s skateboard celebs as pioneer of the long-board and co-owner of Sector 9 skateboards. Looking to differentiate his portfolio with something that...
Moms and Millennials offer strong business potential for fast food restaurants.
Denise Lee Yohn: QSR's Marketing Guru
Over the past year and a half that I’ve been writing this column, I’ve hammered home how companies that try to be everything to everyone end up being nothing to no one. Focus has been my main message, as I’ve extolled the benefits of a “less is more” approach. I thought I’d drop down from that 30,...
Geographic information system technology helps operators find good locations.
Quick serves are refining how they use geographic data to create benchmarks for optimal store operations. Today’s tools can help them capture both psychographics as well as demographics. In fact, with iPad in hand, site-selection managers can use cloud computing to bring store analytics to...
Restaurant operators must always keep careful track of their food's origin.
Food Safety
Recent national news about stolen meat making its way into restaurants causes most quick-service operators to shake their heads. It’s hard to believe that operators would take such risks with the safety of their customers and their own business hanging in the balance. But misguided trust in...
The quick-serve industry has taken its share of blows from media and government alike as they suggest fast food is contributing to the nation’s obesity epidemic. And while the industry has risen to the challenge of offering lower-calorie, lower-sodium, and all-around healthier menu offerings, some...
In a big brand change, Pizza Hut added salads and pastas.
Wendy’s tries to become a kids’ place. Pizza Hut adds salad and pasta. Everybody changes their look, and now Burger King hangs up the High King. Why do we make these kind of sweeping changes in our brands? Well, sure, we do it to increase our market share by causing more visits from existing...
Sustainable packaging options are an important tool for eco friendly restaurants
In today’s eco-conscious world, sustainability is no longer a “nice to have”; it is a “must-have” for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success of their companies, according to “...
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Quick service brands use online ordering programs to speed up customer experience.
Forty years since the first McDonald’s drive thru was created near a military base in Arizona in 1975, drive-thru and fast-food restaurants have come to dominate the American restaurant industry.
QSR brands spend money on new food item investment programs.
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.
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.
QSR brands change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.