- WHITE PAPERS
Founder says 'Better before Cheaper,' and 'Revenue before Cost' is the key to longterm success.
Attendees will have the opportunity to grill industry leaders on what it takes to run a successful fast casual restaurant.
The top restaurant brand this year is Patxi's Pizza, No. 1215 overall and 24th in the food and beverage category.
There is a big difference in running restaurants and being a franchisor, Andrew says; you have to be able to teach both how to do it, and why.
Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.
Drew French hopes to take his 18-unit fast casual pizza concept national brand in the next two to five years and global within 10 years.
Kiosks in college dorms incentivize students by offering $1 off if they order there rather than via computer or phone.
Creating more connections with managers, employees and franchise owners who work with customers on a regular basis will inject new perspective into the innovation process that are rooted in observations and experience.
The brand's Middle East and India developer chats about the chain's international success.
KFC and Pizza Hut U.S. sales soft in Q1; attributed to lack of innovation and value compared to competition.
The franchisee/franchisor relationship must be as serious as a marriage.
Total unit growth for the Top 100 restaurant chains was 1.8 percent in 2012, the highest since 2007.
By finding the right equipment, the brand has combined individualized, customized and fast.
Pizza Hut U.S. expected to grow from 6,000 stores to 8,000 in the next five to eight years.
The company had a record international growth in 2012.
The company is also making investments in its technology and POS infrastructure designed to help units operate at peak performance.
Jack Butorac wants the Toledo, Ohio-based chain to be the fourth largest pizza brand in the U.S.
Pizza Hut will continue to grow its lower-investment/higher-returns Delco Lite footprint, which is significantly smaller than its traditional restaurant.
The company has three verticals — nontraditional, grocery take-and-bake and standalone take-and-bake — positioned for future growth.
The company is planning a Responsive Web Design initiative that provides a consistent customer experience across digital channels.