Clay Dover

In QSR, sauces start to command a bigger spotlight. Data shows that 34% of consumers now consider what sauces are available when deciding on a restaurant. Pretty interesting! https://bit.ly/4dfp6os #QSR #Restaurants #NewStrategies #CustomerExperience

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Major QSR's are falling behind their competitors. Staying ahead of the curve is a tall task for QSR's. In an ever-evolving market, businesses are constantly striving to revolutionize dining and provide their customers with an efficient, engaging, and convenient ordering process. Digital drive-thru menu boards are a game-changing advancement that is transforming the industry. Not only do they enhance the customer experience, but they also streamline operations for businesses. From displaying the order price to featuring specialty products with eye-catching movement, digital drive-thru menu boards are a significant improvement over traditional menu boards. * * * Learn more about digital drive-thru menu boards at the link below: https://hubs.la/Q02tPQ2g0 #menuboard #QSR #Digitalsignage

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What is SWOT analysis Follow Ben Meer for more insights

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QSR customers are seeking more value, authenticity, sustainability, wellness and customization from their dining experiences. They are also more aware of special diets and allergies and want to have a relationship with the restaurant brand. The QSR industry must cater to these needs by offering more personalized, ethical and healthy options. Although traditional QSR brands and categories continue to expand, recent years have seen an explosion of new concepts that fulfill these needs. Learn more in the latest Trend Report at https://bit.ly/3wM0u6s

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QSR customers are seeking more value, authenticity, sustainability, wellness and customization from their dining experiences. They are also more aware of special diets and allergies and want to have a relationship with the restaurant brand. The QSR industry must cater to these needs by offering more personalized, ethical and healthy options. Although traditional QSR brands and categories continue to expand, recent years have seen an explosion of new concepts that fulfill these needs. Learn more in the latest Trend Report at https://bit.ly/3wM0u6s #cre #commercialrealestate #commercialrealestatetrends #cbcworldwide #coldwellbankercommercial #quickservicerestaurants #realestatetrends

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Key statistics include: 1. 72% of people who said they used restaurant-specific websites/apps did so for in-store pickup, and 57% activated them for curbside pickup. 2. 91% percent who used third-party websites/apps said they did so for delivery and 50% for pickup. 3. Clear trend toward white label, if it’s available. Over the coming year, consumers said they expect to reduce their usage of third-party websites/apps in favor of restaurant-hosted ones.

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The Rise of Convenience Store Gourmet: A Delicious Trend Taking Over Quick Service Markets In the fast-paced world of quick service dining, a delicious revolution is underway, and it's happening right inside your local convenience store! Picture this: you walk in for a quick snack or a drink refill, and suddenly you're tempted by the aroma of freshly baked pizza, sizzling burgers, and juicy hot dogs—all served in a restaurant-style setup. Yes, you read that right! Convenience stores are stepping up their game to compete with drive-through giants, and they're doing it with style. Gone are the days when convenience stores were just pit stops for fuel and snacks on the go. Now, they're transforming into culinary destinations in their own right, offering a gourmet experience at affordable prices. Imagine grabbing a mouthwatering slice of pizza while filling up your tank, or indulging in a perfectly grilled burger while running errands—it's convenience redefined. This trend isn't just about food; it's about convenience meeting quality in a way that elevates the quick dining experience. Customers are no longer settling for bland options or compromising on taste for the sake of speed. With convenience stores upping their food game, consumers can now enjoy the best of both worlds: convenience and culinary delight. The next time you swing by your neighborhood convenience store, be prepared to be pleasantly surprised. From pizzas to gourmet burgers, the options are endless, and the flavors are unbeatable. Convenience store options are here to stay, and it's changing the way we think about quick service dining. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement  

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I took a dive into some recent results from Culver's. Since 2019, the brand has opened 262 locations and should finish 2024 with just short of 1,000 restaurants. Meanwhile, stores are averaging nearly $3.5 million, which is significantly higher than pre-COVID, when the figure was $2.435 million. That $3.5M performance, going off last year's QSR 50, would trail only Chick-fil-A, Raising Cane's, Shake Shack, Whataburger, and McDonald's among the top 50 grossing quick-serves in America. And Culver's continues to do all of this without straying from its founder-led principles dating back to 1984—food made to order, hospitality first, and a commitment to employee care. Interesting how in this business, while never easy to execute at scale, brands often win by delivering on the ticks of hospitality guests have always cared about, no matter what crazy thing is going on in the world.

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In the post-COVID world, third-party delivery platforms & restaurants need each other to be successful. This enlightening piece from QSR helps shed light on the relationship between the two, the struggles of the current dynamic, & ways that we can improve the system for all. Read more: https://lnkd.in/g6zzwiGN

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Mindset: The greatest lessons come from mistakes….and how you respond to them. #martinsinsights #mindset

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There's one simple way to get your servers and bartenders to sell more loyalty cards. Give them more time. Your FOH staff are your sales force. Once your marketing gets your guests in the door, it's up to your servers and bartenders to maximize sales. It's not about selling guests things they don't want. It's a restaurant, not a used car lot. However, you do want to make guests aware of as much of your offerings as possible. One of those key offerings is loyalty cards. We all know that loyalty cards build email lists, and email marketing is still the most direct way to put offers in front of customers. That's why you want your staff to sell as many loyalty cards as possible, right? But they can't sell loyalty cards when they're running around in survival-mode. When your FOH staff is just trying to survive, the last thing they're thinking about is selling loyalty cards. So how can you help them? Invest in improving their workflow, so they can be as efficient as possible. Efficient workflow processes keep your staff out of survival mode, and allows them to be in sales mode. Your staff is much more profitable when they can do their jobs faster and stay in the right mindset. Omni-Rinse equipment helps your staff stay out of survival mode by decreasing drink ticket times. The faster your servers get their drinks, the faster they can get back to their tables and sell. Seconds really do matter in the restaurant business. Come see us at the National Restaurant Association Show in May--we'd love to tell you more about how we can make your FOH more efficient! #bars #restaurants #cocktails #foodserviceequipment

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Curious what the top foodservice distribution professionals did to get where they are? Intersted in learning more about the complexities that exist in different regions and business segments? Culinary Connections: Distribution Dialogues dives into the heart of foodservice. We learn about the realities, challenges and opportunities for those builds sales and marketing products across the country. If you are hungry to learn, tune into the Podcast for unique insights with movers and shakers in the industry. Episode 10 has dropped featuring 40 under 40 Produce Industry Veteran Billy Itule. His family business helps supplies the best restaurants, foodservice operators and hospitality professionals in Arizona. Hear his journey and learn how technology has changed the way they operate. We also have 9 other episodes featuring some great nuggets of information. Next week we dive into a topic, Women in Seafood, with two dynamic voices in the industry!

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Brand Experience Pipelines at QSR Recruiting What is a Brand Experience Pipeline? A pipeline of both active and passive QSR job seekers that have both the necessary job role, brand experience, and historical performance within that same brand. What qualifies a candidate to enter the Brand Experience Pipeline? We look for the 5 P's. 1. PERSISTENCE WITHIN THE BRAND. Three consecutive years same brand. 2.PURPOSEFUL, RESILIENT, LEADER Minimum of Three years at job role. 3. PERSISTENCE WITHIN INDUSTRY Average QSR career job tenure of at least 3 years for all QSR jobs, (5 years is more preferable). 4. PROVEN BRAND PERFORMANCE. Proven historical performance and achievement within the same brand. 5. PEOPLE & RELATIONSHIPS Strong, verified, 360° QSR references. Being in our Brand Experience Pipeline identifies you as a "Brand Champion." for clients that have job opportunities for your brand. We have found through experience that these "Brand Champions," receive job offers quickly and are usually higher than both market and current salary. If you meet the above qualifications to be in a Brand Experience Pipeline, please send your resume to: Bruce@quickservicerecruiting.com. BTW, we always look for the BEST candidate for each opportunity regardless of historical brands, but we have found that once our clients have determined a candidate's qualifications, performance history, and culture fit, that qualifying brand experience gives that candidate additional preference and very often leads to a very quick first interview, faster interview process, and quick job offers. The post below is for the four brands that currently have the most urgent needs, but we do represent 14 Mainstream QSR Brands. Arby's, Burger King, Taco Bell, Wendy's, Dunkin', Popeye's, Church's Chicken, Wing Stop, Little Ceasers, Pizza Hut, Face Plant, Sonic, Freddy's and Jersey Mikes. #qsr #supercandidates #get #more #job #offers #faster

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Include the cost of delivery in your item price versus separating it out….so says the data presented by Andrew Custage of Medallia who questioned customers on their preferences - here at Food On Demand 2024. What does your restaurant do on pricing delivery? The Digital Restaurant #fooddelivery #pricing

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Unlocking the Future of QSR Guest Experiences: Delve into the Impact of Technology 🚀 In the fast-paced world of QSR, speed, convenience, and quality reign supreme. But what truly drives customer satisfaction beyond just good food? Our latest blog explores the tech-driven revolution shaping guest experiences. Discover why over 60% of diners believe technology enhances restaurant convenience and how it influences return visits, especially among the under-45 demographic.📱 Based on insights from our survey on Consumer Perceptions of Restaurant Tech, we analyze what factors truly matter to QSR patrons and how technology is reshaping their choices. Ready to uncover the game-changing insights? Let's explore together! #QSR #GuestExperience #TechImpact

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Customer complaints? Crappy businesses try to minimize them (wait, what). They: 🚫 Block actionable insight 🚫 Curb opportunities to improve or create raving fans 🚫 Remove signals of whether they're honoring their values, and serving the right people 🚫 Lean towards mediocrity (and eventual failure) What you ACTUALLY need to minimize, are your mistakes. There's a difference. But complaints? Maximize the ease and incentives for your customers to rant. ✅ It shows you care (and it shows they care). ✅ It prevents problems from getting bigger (and more public on Yelp or Google Reviews). ✅ It's more effective and honest than focus groups. It's truly a gift. I created this template you can use (link to Adobe Express, below in the comments), and modify to your branding. No strings attached. For the QR code, I used qr-code-generator since it was free. Best practices and ideas are free. Execution is the differentiator and where value is realized.

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Pricing your restaurant menu can be tricky, but it has a HUGE impact on your bottom line!📈🙂 This blog post cover different menu pricing strategies to help you maximize profits and keep your customers coming back for more! Learn more➡️ https://lnkd.in/g-zBsCfX #restaurantindustry #restaurantpos #pointofsale #possolution #onehubpos

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Said Blaze Pizza, LLC Pizza CEO Beto Guajardo: “This program isn’t just going to change your company; this is something that is going to change the entire industry.” Guajardo shared that insight and more at the recent QSR magazine-Auxis webinar, "Traditional Store Audits are Outdated: A New Approach to Protecting Your Brand and Boosting Franchisee Success.” More than 160 restaurant brand leaders tuned in to hear panelists Guajardo, Point B Senior Principal Julie Smith (fmrly Richman) and Auxis Restaurant Leader Keith Sayewitz discuss brand compliance challenges and a new tech-enabled approach to ensuring a consistent brand experience that drives loyalty and franchisee success. Key takeaways: * 90% of restaurant brand leaders said their frontline associates and store managers don't define brand excellence the same way as their brand – a major contributing factor to inconsistent and even poor store-level experiences. * No restaurant operators surveyed believe their brand compliance efforts drive operational excellence. * Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. Read Auxis VP of Marketing Fabiana Corredor's webinar recap blog to learn how to solve these critical challenges: https://lnkd.in/exf-3Fw2 You can also view the full webinar here! https://lnkd.in/ekxneZhb #restaurants #brandcompliance #customerloyalty #franchisee #operationalexcellence Sruthi Ramakrishnan Rosemarie Torres Marshall Tatiana Jiménez Gabrielle Vega Lauren Randles

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