Brandon Walsh

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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I talk to a lot of multiunit operators with high-volume stores... And during peak time, there are 12-15 employees in the restaurant. That's 30-40 people on payroll. If they did $2.9M - the sales volume of the closest Pepper Lunch Restaurants to me, in Irvine - that would equate to $96K-$72K per employee (assuming they're all full-timers). That's pretty good. But if you do the math, that doesn't leave much left over to pay COGS, rent, royalties, G&A, benefits, and other line items. This meme is for fun - but if you're looking to franchise that's set up to be more productive, consider Pepper Lunch's: ✅ Unfair advantage ✅ Unique service model, and ✅ Tech done well 🔥 Their induction system heats an iron plate to 500 degrees within 70 seconds. 🔥 Their proprietary cast-iron plates maintain heat at 200 degrees for up to 30 minutes. If food stays hot longer = customers enjoy us more. 🔥 Because there's no human cooking (the equipment does all of it), a staffer simply assembles the food and sends it out. Customers get their food in 2-3 minutes and staffers can work on the next item. Incredible throughput, ease of operations, and customer enjoyment. Because of these 3 facts, you only need MAX 6 people in the store. Yes, six. That's 15-20 people on payroll. At $2.9M, each employee produces $145K-$193K in revenue. That'll give you room to pay your staff more (you'll no longer be victim to the $20/hour situation); spend on marketing; invest in more stores; and build a profitable organization. I can talk about this all day. If you or someone is interested in learning more about franchising with us, DM/comment! Troy Hooper Mark J. Bailey Dana Hathaitham Jonathan Whiteside

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Our CEO David Karam recently shared insights with Convenience Store News regarding the benefits of adding branded foodservice programs like Sbarro in the c-store space. "Operators have the opportunity to get a return on investment not only on the restaurant itself, but also at the c-store — [things like] fuel revenue, additional in-store sales — from customers drawn there by the branded concept," he explained. "It offers a way for operators to differentiate themselves, and to gain higher visibility and higher ticket on additional spend." Check out the full article below! https://lnkd.in/gjSBp3a3

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Few QSR brands, let alone ones with nearly 900 locations open 24/7, 364 days a year, can serve burgers that are made-to-order when ordered, using 100% pure, never-frozen beef in each store, every day.    But Whataburger is no average QSR brand. Founded with a goal to serve burgers so big they need two hands to hold and so good that after one bite, customers say, “What a burger!” the San Antonio-based chain plans to grow beyond 1,000 stores by 2026. In order to keep pace to achieve its growth goals, Whataburger needed to scale operations across all 800+ restaurants. Whataburger's Senior Manager of Restaurant Operations joined Crunchtime’s Ops Summit 2023 to share the impact that Crunchtime's Operations Execution Platform (Zenput) has had on Whataburger: https://lnkd.in/evEZYS6u

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Restaurant Prices Pinch Wallets, Consumers Eat Out Less. Coupons are critical for diners! Vericast's Restaurant TrendWatch finds: - Restaurant prices soar (5.1% annually) vs. groceries (1.2%). - 68% trade down to groceries to save money, especially Gen Z & Millennials. - 67% say rising costs make dining out too expensive. - Restaurant apps with deals are key for attracting new diners (25%). Restaurants need to focus on deals & value to win in a competitive landscape! What is your acquisition strategy? https://ow.ly/m6lX50RvmLw #restaurants #inflation #consumerbehavior #diningout #marketing

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QUESTION: If I have all the content to create a manual, but needing a platform where I can easily plug in the content & help nicely format it…what platform would that be?

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As economic conditions shift, pizza brands are exploring different strategies to increase sales and attract customers, a trend seen across various QSR concepts🍕 According to the latest RMS quarterly report, there's been a 3.5% YOY drop in QSR traffic compared to Q1 2023. Discover how restaurants are adapting to stay ahead of the curve in a report by QSR Magazine: https://lnkd.in/eZ5KJ-bm #restaurantindustry #pizza

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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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https://bit.ly/3TZH2uk data shows that QSR and fast casual concepts have experienced year-over-year visit increases every quarter since Q1 2023, while full-service has declined or remained flat. https://bit.ly/3VWYbHC Do you think, latest restaurant technology is adding to the growth of QSRs? Let us know in the comments below. #QSR #DriveThrus #Technology #RestaurantTech #Texas

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Are your franchisees struggling to connect with local customers? Ansira’s EVP of Media Catie Cryder shares how QSR brands can spice up their marketing efforts by embracing a hyper-local approach that resonates with your franchisees’ diverse markets. Read more in QSR Magazine: https://lnkd.in/gb9dm5DD #Franchisees #QSR #LocalMarketing

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What breakfast powerhouse now has a 99% review response rate AND saves approximately 1,524 hours of net annual employee time per year? Answer: Huddle House and Perkins Restaurant and Bakery How? Genius Reviews. Even large brands have marketing teams that alone simply cannot respond to every review promptly with the attention to detail customers deserve. Learn more about Ascent Hospitality Management’s journey with SOCi: https://lnkd.in/gBAv-DkQ

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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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One of the keys to a successful and productive foodservice kitchen is ensuring equipment is running at peak efficiency. This article offers some tips on how RATIONAL users can get the most out of their equipment and maintain their investment.

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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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Mental health in the foodservice industry must be a priority as operators face the demanding nature of our industry.  This Mental Health Week, let's focus on the healing power of compassion.  By extending compassion to ourselves and our coworkers, we foster stronger connections, promote positive emotions, and alleviate job-related stress and anxiety. Together, we can create a healthier, more resilient workforce.  #MentalHealthWeek #CompassionConnects

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Lots of big changes happening as of late across the board, which can lead to uncertainty around your existing ‘partnerships’. 👀 With PAR Technology, you have a tried, tested, and innovative partner who is there for the long run, providing the perfect mix of best-in-class solutions, whilst remaining open to the industry leading integration partners. 🔥 #partnership #restauranttechnology #bestinclass #openplatform #futureproof

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