Sbarro is rolling out a new fast casual prototype with more premium menu items.
Web Exclusive
As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement. Sbarro will open its first Pizza Cucinova restaurant next week in a strip at Columbus, Ohio’s popular shopping center, Easton. The concept’s second and third units...
Flippin' Pizza growing quick-service franchise through staple menu item.
Emerging Concepts
In a world of novel-length menus and menuboards that fill entire walls, Flippin’ Pizza stands out for the simplicity of its offerings. Customers choose their sauce preference: white or red. There’s only one crust option, and whole pies come in an 18-inch size only. Pizza can be ordered by the slice...
Restaurant CEOs leverage coporate team to build powerful brand experiences.
Executive Insights
Every successful brand relies not only on its leader to craft and execute a winning brand strategy, but also on its executive team members to keep the concept running smoothly. A savvy CEO understands that his or her fellow C-suite members must consistently be inspired to be the highest-quality,...
Grocery stores have lessons to teach fast food restaurants about marketing.
Denise Lee Yohn: QSR's Marketing Guru
Q: A Whole Foods just opened a block down the street. Should I be worried? A: Yes! While a nearby Whole Foods is likely to draw traffic and attract higher-income customers to your area, it's also likely to steal sales from your restaurant. People now perceive grocery stores, including Whole Foods,...
Quick serve brands are using strong customer service to build drive thru sales.
Consumer Trends
The best drive thrus run like machines. Simple goals are met over and over: Orders go out quickly, the food is delivered fresh, and the right orders get to the right cars. But in the drive thru, pressure can run high and the smallest mistakes can prove catastrophic, backing up lines and spelling...
New baked good alternatives offer daypart expansion in fast food restaurants.
Marc Halperin: Resident F&B Expert
When you consider that one of the world’s most perfect comfort foods—the basic French baguette—is made of nothing more than flour, yeast, salt, and water, it’s a wonder we, as human beings, ever decided to expand on this basic formula. But expand we have, creatively, conceptually, and calorically....
Industry News
It’s no secret that the Millennial generation has been hit particularly hard by today’s high unemployment. According to a recent study from Accenture, 61 percent of 2012’s graduating class of college seniors did not have jobs lined up when they graduated. Further, a Pew Research Center study found...
Quick serve chefs like Jeff Rossman are using cookbooks to earn media exposure.
Web Exclusive
Most quick-service operators are secretive about the recipes for their menu items. Some even turn their secrecy into a marketing strength; KFC, for example, is famously tight-lipped about the 11 herbs and spices in its Original Recipe fried chicken. Other companies, however, have found that recipe...
QSR brands innovate drive through lane to build business from customer demographics.
To say that convenience is king in today’s always-connected, technology-driven world may be an understatement.
Fast food brands use gluten free and allergy friendly menu items and preparation
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns.
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brands compete for best speed and accuracy in drive through restaurant operation.
As dayparts blur and customers increase their demand for more convenient and higher-quality food, the drive thru represents both a great opportunity and a potential pitfall for many restaurant operators.Mobile payment and ordering have started to creep into the drive thru, with brands like Starbucks
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 spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.