Scott Gittrich has built Toppers Pizza into a successful franchised business.
Denise Lee Yohn: QSR's Marketing Guru
As the economy slowly strengthens, founders of successful eateries may be considering franchising as a growth model, but experts say CEOs must approach it with caution and do their due diligence to make sure it’s appropriate for their brand. The first step, experts say, is to explore the viability...
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...
Top QSR burger brand Shake Shack had successful IPO stock offering.
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
Top chefs open new fast casual restaurants to reach mass consumer audience.
One of the most dynamic culinary changes in restaurant history may be wafting just under our collective noses: Chefs—real, honest-to-goodness chefs—are taking over fast-casual kitchens.Thought it was just a novelty?
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.
Chicago fast casual chain offers healthy versions of fast food classics.
.sgbld { font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; color: #C00; font-weight: bold; margin-top: 1em !important; margin-bottom: 0px !important; }
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
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.