QSR Web Exclusives

Local Food Goes Way of Barter

QSR magazine — Thu, 10 May 2012 10:00:00 +0000

Phoenix-area barter exchange brings together quick serves, local farms.

With a passion for healthy, artisan food and local purchasing, Lori Baker has long toured various Phoenix-area farmers markets and enjoyed the culinary ingenuity sprouting from both food trucks and independent suppliers.

Eventually, an idea hit.

“I wanted to see if we could bring together these community ties with sustainable agriculture and barter,” says Baker, who heads the 33-year-old, Scottsdale, Arizona–based Barter Group.

Burger King Aims to Reclaim Throne

QSR magazine — Wed, 02 May 2012 10:00:00 +0000

Embattled burger chain investing a lot of money in its future to get past its recent troubled past.

With Burger King’s announcement of a $750 million, one-year investment in everything from menu to marketing, the burger chain is making a significant push to leave its recent troubles behind.

Supporting the company’s new slogan, “Exciting things are happening at Burger King,” the investment will focus on four priorities: a menu expansion designed to broaden Burger King’s appeal beyond its core of young males, a marketing campaign featuring various celebrities, store renovations, and operations improvements.

The Pink Slime Dilemma

QSR magazine — Thu, 26 Apr 2012 10:00:00 +0000

Public outcry sparks debate over what to do with lean finely textured beef.

One month after the “pink slime” controversy initially made waves across the U.S., a new report shows that consumers are still concerned about the contents of the meat they eat at quick serves.

The controversy, ignited after an ABC News report detailed the use of the additive lean finely textured beef (LFTB) in fast food burgers and tacos, is forcing quick-serve operators to set the record straight with customers and re-evaluate what they put in their food.

Summer Hiring Race Is On

QSR magazine — Thu, 19 Apr 2012 10:00:00 +0000

Operators are hiring early to secure top-level talent.

The heat is already on for summer seasonal hiring, as quick-serve managers are hiring summer help earlier in the year to have their pick of top-shelf applicants.

Snagajob, a Richmond, Virginia–based hourly employment network, released its annual summer job survey in March. The report found that 23 percent of summer positions will be filled by the end of April, while 79 percent will be filled by the end of May.

Brands Get Behind Autism Awareness

QSR magazine — Thu, 12 Apr 2012 10:00:00 +0000

Quick serves roll out promotions for Autism Awareness Month.

For the month of April, fast-casual restaurant Carino’s website is blue instead of the normal yellow, and if visitors click on the “Why Blue?” tab in the upper right-hand corner, they’ll find out why: the company is helping raise awareness about autism.

That’s because April is Autism Awareness Month, and quick-service and fast-casual restaurants are doing their part to help the cause.

If It Looks Like a Restaurant…

QSR magazine — Thu, 05 Apr 2012 10:00:00 +0000

New C-store marketing campaign spotlights fresh food offerings.

C-stores are continuing to tread heavier on quick-serve restaurants’ turf, with one major convenience player now spotlighting its food offerings in its marketing efforts.

The latest advertising campaign from Sheetz, a regional, 400-unit convenience-store chain headquartered in Altoona, Pennsylvania, uses this tag line: “Just because we don’t look like a restaurant doesn’t mean we’re not one.” The new TV spots show actors seating themselves at high-top tables in a dining area.

Keeping Up with the Consumers

QSR magazine — Thu, 29 Mar 2012 04:00:00 +0000

New US Foods products highlight need for on-trend, innovative dishes.

Members of US Foods’ leadership team, including chief merchandising officer Pietro Satriano, corporate chef Bill Brooks, and director of innovation Stacie Sopinka, revealed 30 new company products on March 27.

The new products, which are inspired by the summer grilling season, aren’t just intended to boost operators’ perception that US Foods is an innovative food provider. They also address quickly evolving consumer demand and the push toward quality and unique flavor profiles.

Panda Express Launches New Meal Plan

QSR magazine — Thu, 22 Mar 2012 04:00:00 +0000

Concept’s new Paw Plate offers customers the chance to try more entrées.

Panda Express is testing a replacement of its traditional two-entrée meal to compete with the growing number of limited-service Asian companies launching in the U.S.

The new option, dubbed the Paw Plate, went to trial March 7 in six markets and includes three entrées, but at smaller portions than the concept’s larger, pricier three-entrée meal.

Honey, I Shrunk the Store

QSR magazine — Wed, 14 Mar 2012 20:53:35 +0000

One concept hopes an inexpensive, portable kiosk will jumpstart expansion.

As the U.S. economy shows signs of new growth in 2012, many quick serves are cautiously looking at expansion plans to see if they can jumpstart the growth that stalled with the recession.

Some franchise concepts are banking on the fact that cheaper, smaller footprints might be more attractive to potential franchisees in this rocky lending environment. One in particular, Philly Pretzel Factory, is hoping a new kiosk offering will draw new franchise partners and excite its existing franchisee base.

The Tennessee Titan

QSR magazine — Thu, 08 Mar 2012 05:00:00 +0000

National franchises are growing their sales by millions after visiting one regional burger chain.

Most businessmen study the leaders of their industry to gather tips on growth strategies. But many national quick-service chains are seeking advice from a regional burger chain populating rural towns in East Tennessee.

And the advice they’re getting seems to be working.

Pal’s Sudden Service has become something of a legend in the quick-serve arena, and for the last decade has shared its strategies with nonprofit organizations and businesses—including other quick serves—through its Pal’s Business Excellence Institute.