Executive round table: Quick-service industry leaders make their 2015 predictions

Localization, transparency and a healthy/indulgent spectrum are expected to accelerate in '15, as are mobile ordering and catering.

How White Castle balances innovation and tradition in restaurant branding

Brand loyalists came up with the phrase, "They're so good, they'll slide down your throat."

Debunking McDonald's service time criticism

Customers and investors prefer innovation and quality over short wait times.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

QSRs shift models to 'go where the consumers are'

Mobile initiatives, bigger marketing budgets, franchising growth and unprecedented headwinds grabbed headlines this year for the QSR segment.

Sugar and spice and everything breakfast: 2014 on the menu

Breakfast, beverage and retail categories accelerated this year, while operators embraced meaty offerings, despite record-high protein prices.

McDonald's plans to shrink menu, ingredient lists

McDonald's has moved from a division structure to a structure that empowers regions to execute their marketing and menu plans toward their specific demographics.

What it takes to build long-term vision

Write down where you want to be in one year, three years or five years as a way to better understand where you are headed and how you are going to get there.

Krispy Kreme sales, traffic jump as company begins loyalty program test

Customers can sign up for the program through their iPhone or Android device and earn reward 'Treats' for future purchases. A national roll out is expected in late 2015.

Competition for talent among hot trends for employers in 2015

The upswing in the economy means competition for talent will heat up in 2015. That means employers need to up their game when it comes to attracting and retaining the best team members.

A 30-brand restaurant tour of Australia

The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.

Hurdles expected to remain in place in 2015 for restaurant operators

In addition to record-high commodities prices, labor inflation, technology costs and health care/menu labeling regulations, there is also intensified competition in foodservice.

Online cultural inclusiveness: Something for restaurant brands to think about

Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.

Quiznos turns to millennials in turnaround bid

Quiznos will launch a new POS (expected in 2015) and will then be able to test some loyalty tools and a mobile app. The brand is also testing gluten-free options.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Going back to the basics always works

Refer to the failures of your company's ancestors because there is a lot to learn there.

How to get millennials to buy into your restaurant brand

Every step of what patrons experience from how they are greeted to what's on the menu; from how they place orders to how their tables are cleared must be evaluated.

Lessons from a prolific, international restaurant franchisee

The president of QSR International says offering a breakeven promotion around a beverage is the 'most intelligent thing you can do' going into a new market.

'Black Friday' a boon to restaurants, too

Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.

Temporary hires can have a lasting effect

Keep an eye out for a team member who takes new peers under their wing; you just might have had an excellent trainer under your nose.

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