Mall food courts are getting makeover as consumers return to spend.
Special Report
Ever since the first farmers packed up their produce to sell in the town square, food has been an important part of the shopping experience. But lately, it seems the food is better than ever. At the Macy’s in Chicago, celebrity chefs like Rick Bayless have set up shop with their own quick-service...
Brent Schadler markets his Philly Pretzel Factory units through fund raising.
Charitable Giving
Cheesesteaks aren’t the only food Philadelphia obsesses over. Brent Schadler of Philly Pretzel Factory has been serving pretzels to a loyal community in the City of Brotherly Love since 2008. Schadler developed a grassroots-style marketing strategy at both of his Philly Pretzel units. He’s not only...
John Kunkel, CEO of Lime Fresh, has a clear plan for his brand laid out.
Executive Insights
As another year draws to a close, it’s natural for business leaders to reflect upon the past 12 months even as they look forward to the coming year. In fact, experts say, the transition from one year to another is the perfect time to reevaluate your brand and, if necessary, redevelop its strategic...
Branded debit cards are better incentives to offer employees than cash.
Human Resources
To an outsider, rewarding employees for a job well done seems to be simple. You could give them a cash bonus, buy them a gift card, or, if they’ve done really well, send them on a much-deserved vacation. But operators are finding that these incentives aren’t so easy to leverage for the benefit of...
Moe's lowered the sodium in much of its menu, including kids options.
It’s no secret that there’s been a push from consumers for healthier options at quick-service restaurants. But what’s harder to determine is what kind of effect a healthy roll out will have on operators’ food budgets. As restaurants shift toward healthier menus, operators will “need to see the lift...
Lance Vaught, director of operations for Penn Station and franchisee John Dorger
Outside Insights
With more than 574,000 restaurants in the country, there are enough restaurant franchise opportunities to make your head spin. Almost 50 percent of these restaurants are brand concepts, not independently owned. It is important that prospective franchise buyers are well equipped with the knowledge...
Shoppers are spending more money this holiday season, including at restaurants.
Web Exclusive
A new report shows that consumer spending in the food and beverage space got off to a good start this holiday season. Dollar volume spent in the industry on Black Friday, the unofficial launch of the season, grew 11.7 percent over last year, according to First Data, an electronic commerce and...
Industry News
The National Restaurant Association’sRestaurant Performance Index (RPI)—a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry—stood at 100.0 in October, essentially unchanged from September’s level of 100.1. October’s steady RPI level was the result of...
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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.
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.
Quick service owners and franchisees need to negotiate who owns historical data.
Are you shopping for new restaurant performance management solutions? Whatever your reasons or your needs are, before you start shopping, you will want to give some thought to who owns your historical data.
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.
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.