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There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.
There are a few key elements any QSR professional should consider when dealing with high turnover – a common occurrence that affects even the best, most successful brands. From personal experiences and discussions with Henny Penny customers, I've found that simplicity is a common theme in combating this systemic problem.
Knowing how your customer thinks is a vital part of any strategic business plan. This means understanding not only what drives decisions in the board room, but having practical, in-depth knowledge of what happens at the counter of each restaurant.
Our industry is experiencing a renewed emphasis on the core principles of business, likely due to the high volume, high turnover nature of the QSR category. Staying profitable and competitive can be a stressful juggling act of balancing customer needs, financial restrictions and resource limitations.
The key to valuable innovation and ultimately success is commitment, which begins with asking the right questions.
An ideal supplier should embrace your brand and offer kitchen intelligence that eliminates inconsistencies and increases productivity.
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