Reliable revenue is the name of the game in creating stability in the highly competitive QSR sector. Fortunately, one of the best sources of regular business is actually right outside your restaurant door.
Here's the bad news for QSRs: Most brands are not cool. That's the conclusion that research consultancy, Magid, recently came to after surveying 6,800 diners around 230 brands in order to understand something data-heads call "irrational commitment."
The blockchain may sound like something that has absolutely nothing to do with the restaurant business, but nothing could be further from the truth. Innovative restaurant leaders are already using it to help manage a variety of operations. Are you?
A good deal of data suggests kiosks help boost QSR business, so it makes sense to develop a kiosk strategy for your quick-serve brand, if you haven't already, because of the benefits you'll learn more about in this article.
Many more brands are stepping up to the plate to tackle diners' concerns about food allergens by using everything from staff training to detailed menu item ingredient information. There's good cause for these measures since it's not only the right thing to do for customers' safety, but it's great for improving brand loyalty, too.
Three brands' leaders offered wisdom-packed responses during an hour-long panel on making your brand's customer experience franchise-worthy at this spring's Restaurant Franchising & Innovation Summit in Louisville.
In-N-Out took top honors as customers' favorite QSR and burger chain, while convenience store, Wawa, landed in the No. 1 slot for best fast food sandwiches, according to a consumer study by Market Force.
Spencer Rubin, founder and managing partner, Melt Shop; Carin Stutz, COO and executive vice president Red Robin; and Doug Hogrefe, a partner at 4 Top Hospitality, offered their secrets to conquering operational costs.