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.
Promotions
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.
Promotions
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...
Fast food brands discover restaurant design can affect customer behavior.
Design
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits. While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 2002, Hardee’s had exclusive use of...
Quick service operators develop innovative potato dishes as menu options.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
QSR Mexican brands with biggest sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
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.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Top QSR chains finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.