Quick service restaurants innovate beyond new menu items.
Denise Lee Yohn: QSR's Marketing Guru
Q: We're committed to offering a streamlined menu, so we don't want to introduce a bunch of new products. What other options do we have for creating news to promote our business? A: Great question, especially in light of recent reports that suggest the quick-serve category has become so saturated...
Industry News
Arby’s Restaurant Group Inc., franchisor of the quick-service sandwich chain with nearly 3,400 Arby’s restaurants worldwide, announced today its plans to launch a major remodeling program across Arby’s nationwide network. This holistic, turnkey revitalization initiative includes a new building...
Fast casual restaurant uses potatoes as menu ingredient carrier.
Allen Dikker is on a mission to change the way consumers think about potatoes. In December 2011, the former marketing pro opened the potato-peddling Potatopia at the Menlo Park Mall in Edison, New Jersey. In the 350-square-foot space, Potatopia serves up six signature potato-based creations, and...
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...
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.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
Quick service brands make impact on restaurant industry with big news events.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
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
Top QSR chains leverage big data numbers for restaurant business success.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.