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The National Restaurant Association claims the decision will impede job creation and create 'big business.'
Arby's execs believe high quality meats are the brand's unique differentiator in the QSR segment.
The quarter marked Dunkin’ Donuts’ highest afternoon guest count on record, and weekly sales in June reached the highest volume.
Offer customers something, like a discount or a recipe, in return for their like.
As part of its operations reset initiative, the chain has started to see order accuracy improvements.
In less than six months, the brand's breakfast business is above breakeven and is about 7 percent of the menu mix.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.
Digital menu boards have been added to draw more attention to the brand's signature treats.
From menu rollouts to marketing campaigns, some concepts are in the spirit.
Industry insiders expect indoor digital menu boards to be standard in three to five years, and drive-thru in five to 10 years.
Sonic’s strategy is to focus on specific product categories, grow them and sell them throughout the day.
Pollo Tropical removed some items from the menu to be more efficient and user friendly.
Consumers are now more aware of food safety, sourcing and nutritional content.
The pretzel brand is set to significantly expand internationally, as well as in non-mall locations domestically, with its new store prototype.
While fast casual may be the darling of the restaurant industry these days – posting an 11-percent sales increase in 2013 – consumers may not see a big difference between the rapidly growing segment and the more traditional quick-service segment....
Arby's revitalization includes Brand Camp, where team members learn about the company's values and guest experience enhancements.
With the fast rate of mobile adoption, having an app is where restaurants are going to build their database and loyalty.
In addition to cost, choose a distributor based on their food safety record and customer service metrics, as well as their sanitation practices.
The brand plans to develop more relationships with licensing partners to extend the experience outside its shops.
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