Fast food employees want more than strong pay during this recession.
Human Resources
With 12.8 million workers, the restaurant industry is one of the largest employers in the country. Industry champions often boast of the distinction, and particularly now, with national unemployment at 9.1 percent, it appears as if the restaurant industry is playing a hefty role in the U.S. labor...
Coffee and tea innovations improve restaurant beverage programs.
Marc Halperin: Resident F&B Expert
Today, I bring you two inspirational tales of renewal, reinvention, and adaptation. The first is the story of a formerly underappreciated and generally anonymous soul known botanically as Coffea Arabica, or Coffea canephora. Growing up in California’s San Joaquin Valley, I knew this particular...
Starbucks CEO Howard Schultz wrote a letter against Washington politicians.
Executive Insights
On August 15, Starbucks CEO Howard Schultz sent a letter to customers complaining of the political gridlock in Washington. The letter called for positive change in the U.S., but also called into question the level of involvement quick-serve executives should have in politics. For Schultz, the...
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...
QSR brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
Walt Disney World and Disneyland develop new premium menu items at QSR concepts.
Magic sort of loses its luster with age. Rarely does one find the right occasion to use the term magical as an adult—after a first date, perhaps, or to describe an experience at a concert or a vacation. There is one place, though, where—by design—the magic never seems to die.
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.
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.
QSR brands compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks
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.