Quick-service operators are faced with making critical decisions to help their brand through these tough times. For some, it comes down to holding off on research and development, for others, rethinking their marketing budget. Brands that stay top of mind know that staying current and in front of the pack is not something that can be set aside for good years.
This week's Ask the Experts feature provides insight into how brands and consultants are addressing such topics.
Danny Meisenheimer, chief brand officer for Grandy's and Souper Salad Inc., discusses the importance of rebranding on a consistent basis.
While QSR brands are typically large corporations with staff dedicated to branding and development, outside expertise from consultants can be invaluable. Their knowledge of the industry, from engineering to branding to real estate markets, helps QSRs forge the optimum plan.
Juan Martinez, industrial and operations engineering consulting firm principal for Profitality, discusses the benefits of turning to a consultant to facilitate decision making and streamline operations.
With the economy forcing many operators to be even more prudent about costs and development, consulting services such as predictive analytics can examine economic indicators and what it means to your brand.
Brian Hill, practice leader, restaurant predictive analytics for Pitney Bowes Business Insight, discusses how what such tools can offer QSRs.
