How Do You Roll lets patrons customize their sushi dishes.
Emerging Concepts
Sushi concept How Do You Roll? is hitting its stride, growing to seven locations since opening in late 2008, with plans for 20 more stores in 2012. “The first seven are all in Texas,” says cofounder and CEO Yuen Yung. “And we will soon be in California, Florida, and Arizona. We have six in the...
Mohammad Al Madani brought Charley's to Abu Dhabi and Dubai.
Growth
Mohammad Al Madani is a worldly man. After graduating from the University of Tulsa, Oklahoma, with a bachelor’s degree in petroleum engineering, Madani went home to Dubai and launched an engineering consultancy firm, Apex International Engineering Consulting. Since then, Madani has become a...
Building repeat visits extends beyond simple loyalty programs.
Denise Lee Yohn: QSR's Marketing Guru
Q: What are three important things to keep customers coming back and building new customers into repeat customers? — Brian Durban, owner/operator, Genghis Grill A: It’s very smart to be asking about building repeat business. After all, many analyses show it costs a company more to get new...
Chipotle has supported small family farms with its Food with Integrity campaign.
Ingredients & Dayparts
When the National Restaurant Association (NRA) unveiled the results of its “What’s Hot in 2012” chef survey in December, few were surprised that locally sourced meats and seafood secured the No. 1 spot on the list of top 10 menu trends for this year. Or that the term local showed up in three other...
Specialty beverages like energy drinks can help drive fast food sales.
Menu Innovations
McDonald’s signs boast about the incredible number of hamburgers—now many billions—it’s served over the years. But with the customer clamor for specialty beverages growing louder, the fast food icon may one day brag about the number of peppermint mochas sold. When McDonald’s launched the McCafé...
McDonald's recalled promotional glasses that proved to have lead in the paint.
Story
It occurred to me recently that we are all just trying to have a nice life, build a good business, and make enough bucks to be comfortable. Most of us try to do good things for the communities we work in. But sometimes what we attempt to do doesn’t always work out because we make mistakes, or worse...
Apple has thrived because of the good will it has established with customers.
Outside Insights
When Steve Jobs passed away in October, many questioned whether or not Apple would be able thrive without his leadership. But when the company announced in January that its first-quarter sales had risen 73 percent to $46 billion, it was clear to everyone that Jobs had left the company in good shape...
Imported foods pose a threat to consumers unless their safety is secured.
Special Report
The U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA) was signed into law by President Obama just more than a year ago, but companies that import foods from other countries still must work hard to ensure their supply systems are in top shape to stop contaminations from...
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.
Quick service brands can explore innovative potato dishes like poutine.
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch.
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
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.