Foodservice Industry Roundup: 100 ideas for improving your brand
Improving Your Brand
From helping your location save more on energy to 100 creative ideas to brand your restaurant, this foodservice industry roundup can help get your creative juices flowing and improving your brand. Let’s get started!
Foodservice Industry Roundup:
100 Ideas for Improving Your Restaurant Brand
A recent QSR Magazine article described 100 great ideas to improve your restaurant brand, “Limited-service concepts have also become more adept in how they promote their menus and tailor the dining experience to fit the fare… Push the ceiling to the roof, and then break through the roof. The sky is the limit.” You can read all about it here.
A Profitable Approach to C-Store Energy Savings
“Today’s discerning shoppers not only possess more information relating to the products they buy (or choose not to buy), but they also have strong opinions on the companies they choose to patronize, especially when it comes to the effect the company’s operations will have on the environment and generations of future shoppers. This attitude is known as seeking “corporate social responsibility,” or CSR, from their providers of goods and services.” Get the full CSP Daily News article here.
McDonald’s uses Snapchat to attract jobseekers
“These days, a job at McDonald’s is just a Snap away. The Oak Brook, Ill.-based burger giant is turning to Snapchat in a bid to hire more workers. McDonald’s and its franchisees expect to hire 250,000 employees this summer at the chain’s more than 14,000 locations, the company said Monday. More than half of the hires at company-owned restaurants are expected to be young, 16 to 24 years old, a group that represents the lifeblood of the quick-service restaurant workforce…” Get the full Nation’s Restaurant News article.
8 Easy Ways to Offer Customization
“Customization is important to more than a third of customers, according to a December 2016 report from market research company Mintel. This burgeoning interest in customization allows consumers to create a meal that suits them, and is being powered by restaurants, which are increasingly letting customers order any which way…” Get the cull CSP Daily News article!
How to Develop a Better Kids’ Menu
“Burgers, fries, and soda take a back seat to vegan chili, baked sweet potato fries, and organic milk in today’s kids’ meals. There was a time when kids’ meals were for kids. The success of each meal was roughly equivalent to the coolness quotient of the freebie toy multiplied by the sugar, fat, and calorie totals from the once-requisite burger, fries, and soda…” Get the full QSR Magazine article on how to improve your kid’s menu!