Fast food restaurant Chipotle labels packaging with creative content.
Web Exclusive
Michael Lewis’s thoughts on managing time. A George Saunders note to the future. Barn raising with Malcolm Gladwell. These aren’t part of a short story anthology or panels at a literary conference; they’re what is now plastered on the side of a Chipotle cup. What started as an idea from writer...
Local social media marketing boosts quick serve restaurants profile.
Social Media
While it’s become standard practice for corporate brands to engage consumers through channels such as Facebook and Twitter, location-specific marketing could be the new wave of social media. Increasingly, quick-service brands are targeting consumers in individual markets across the U.S. “It’s...
Quick service restaurant McDonald's added recycling message to packaging.
McDonald’s and GreenBlue, an environmental nonprofit that helps businesses implement sustainable practices, partnered to help customers nationwide better understand recycling. The brand became the largest restaurant chain to label its packaging with the How2Recycle label from GreenBlue's...
Quick service food in movie cinema houses draw customers to theater.
The movie theater’s lights dim. A man and woman sit cradled in a leather love seat–style recliner as the previews begin. A handful of black-clad waiters and waitresses scatter from the aisles, quietly, unobtrusively making their way out as the film rolls. The man and woman settle further into their...
Quick service franchisees create strong customer service with employees.
Denise Lee Yohn: QSR's Marketing Guru
For David Beaton, working for Tim Hortons has been a lifelong passion. The Nova Scotia native started working for the 50-year-old Canadian chain after graduating from business school in 1992 and has helped grow its presence in the U.S. His wife, Allanna, a former teacher, has been his partner in...
Fast food chains grow in Russia as country stirs up controversy.
A new report by The NPD Group, which provides global foodservice market research, shows a 7 percent increase in foodservice visits in Russia over the last quarter of 2013, making it No. 1 in traffic growth among nations NPD tracks. That’s a relief to American quick-service operators, who are headed...
Quick service chains consider adding tipping function to point of sale.
Web Exclusive
While tipping has never been a customer expectation in the limited-service restaurant industry, some chains have implemented gratuity options with their new, higher-tech point-of-sale systems, like counter payment terminals or mobile apps. But not every brand is certain whether tipping is...
Quick service chains file for Chapter 11 bankruptcy to save brand legacy.
Special Report
Once slandered as the “B word,” bankruptcy is finding new life as an opportunity for new beginnings. Blue-chip brands like Eddie Bauer, Delta Air Lines, and the Chicago Cubs are among the list of house-hold business names that have filed for bankruptcy in modern times, times in which even city...
When a restaurant operator needs funding, a Small Business Administration (SBA) loan may be a viable option. But while borrowing is easier today than it was five years ago, entrepreneurs should still be ready to clear some hurdles before submitting a loan application.
QSR brands remove antibiotic chemicals from menu items to make healthy.
More limited-service operators are phasing out food products from animals treated with nontherapeutic antibiotics and hormones as consumers air concerns over the human and animal welfare impact of such practices.
Top QSR executives encourage healthy active lifestyles to best represent nutrition positions.
In 2015, any company that wants a healthy bottom line has to think about healthy menu offerings.
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.
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 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.