Antonio Swad, CEO of Pizza Patron, orchestrated this year's brand changes.
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Earlier this year, Pizza Patrón faced rising commodity costs and stagnant numbers across the 100-store system. CEO Antonio Swad, feeling pressure to deliver value for franchisees and customers, saw daring change as his lone solution. "In this business, being timid is the quickest path to failure,"...
Industry News
For the first time since it was acquired by parent company TRUFOODS LLC in 2007, Pudgie’s Famous Chicken launched a new food product, the BBQ Pulled Chicken Sandwich LTO. Gary Occhiogrosso, chief development officer for TRUFOODS, says there were more pressing needs for the company to address with...
The beginning of the year offers a good opportunity to reevaluate business.
Ah, December. The month of happy faces, snow on tongues, warm giving, good food, loved ones, quiet reflection, The Christmas Carol, talking pets on Christmas Eve, and more sales.   Enter January. The bills are due and there’s bad weather, lower sales, colds, and nothing to do until Valentine’s Day...
Industry News
He’s found himself at the top of the polls in the race for the 2012 Republican presidential nomination, and now former Speaker of the House Newt Gingrich is reaching out to the small business world to help him secure it. Gingrich participated in a town-hall-type teleconference today to answer small...
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Industry News
Tasti D-Lite, the lower-calorie frozen dessert chain catering to health-conscious consumers, has announced the acquisition of Planet Smoothie, LLC, a franchise system with more than 100 units in operation, mainly in Georgia and Florida.  Planet Smoothie is a national franchisor and consumer...
Industry News
Red Mango is expanding to Mexico. Today, the Dallas-based chain and one of America's fastest-growing yogurt and smoothie brands announced its first international franchise agreement in an exclusive deal with Cinemex, the leading national chain with 184 movie theaters operating across Mexico. ...
A KFC marketing campaign had Colonel Sanders delivering food to window washers.
1. Roark Capital Buys Arby’s With concerns about the economy running high, restaurant industry mergers and acquisitions dipped noticeably. None of 2011’s mergers came close in value to the previous year, when Burger King and CKE, parent of Carl’s Jr. and Hardee’s, were each sold for more than $1...
Hot Head Burritos offers a range of fresh Mexican menu options.
Emerging Concepts
With four salsas and 12 sauces to choose from, diners at Hot Head Burritos can control the degree of spiciness in their food with a great degree of precision. “We have really expanded on our sauces,” says Ray Wiley, who started Hot Head Burritos with his wife Cynde almost five years ago. “We opened...
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.
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 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 brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
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.