Roark Capital built successful quick service brands through private equity fund.
The boardroom at Roark Capital Group’s offices in an Atlanta skyscraper has all the accoutrements of a nicely appointed meeting area, including a large conference table surrounded by comfortable chairs and a wide view of the city below. There’s just one distinction: Two dozen black-framed notices...
Fast food operators use Google Glass product to train kitchen employees.
Web Exclusive
While the majority of the restaurant industry is still trying to figure out how to leverage Google Glass to enhance operations, at least two limited-service operators have successfully used the new technology for training employees. KFC, part of Yum! Brands, and Capriotti’s Sandwich Shop, a 104-...
A marketing campaign from quick serve Sonic donated funds to class projects.
Charitable Giving
Changes are afoot in Melissa Hunt’s first-grade classroom at I.T. Stoddard Elementary School in Blackfoot, Idaho. This year, Hunt’s classroom welcomed the addition of two iPad minis and a storage cart holding books and headphones. Hunt also launched the Lunch Bunch Book Club, a monthly reading...
A quick serve franchisee joined with friends in launching restaurant business.
Denise Lee Yohn: QSR's Marketing Guru
John Nickleby, like so many other franchisees, broke free of a long-term corporate career when he opened a Dunn Bros. Coffee Shop in Hudson, Wisconsin, in 2007 at age 56. With previous experience at American Security and Northwest Airlines, Nickleby was able to funnel his past ventures into his new...
McDonald's took new approach to fast food marketing with free giveaway.
Commuters in the Boston area were treated to a friendly surprise earlier this year when McDonald’s workers stationed in a Boston subway station handed out free cups of coffee and Egg McMuffin sandwiches. The giveaway, which was filmed, was part of a new localized campaign by McDonald’s franchisees...
Quick service brands open new upscale concepts to compete with fast casual.
Web Exclusive
Fast casual has dominated foodservice success stories in recent years, with the category sporting an 11 percent sales hike in 2013, according to Technomic. That success has inspired several traditional quick-service brands to jump on the fast-casual bandwagon with wholly new sister brands, the...
Pork's versatility, cost effectiveness propel its addition to menus.
Menu Innovations
Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage...
Fast food stalls at fairs and festivals serve unique items to on the go crowds.
With summer approaching, quick-serve operators are preparing to go where their customers go in an effort to boost seasonal revenue. For some brands, that means setting up shop at fairs and other summer festivals, which offer exposure to potential new customers and room for creativity with menu...
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.
Presidential candidate Donald Trump gives restaurant businesses new marketing lessons.
Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.
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.
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 chain leader shares ideas on building business culture in restaurant industry.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.
QSR business leaders consider benefits of customers eating in compared with taking out.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out from the counter.But with the rise of fast-casual brands—which bank on a high-quality e