CKE Restaurants makes no apologies for food upgrades that add fat and calories or for the sexy ads that sell them. Listen in for the strategic update from Brad Haley, executive vice president of marketing for Hardee’s and Carl’s Jr. read more...
From sending an e-mail to a small group of loyal customers to running new menu specials, restaurant chains are combining different tactics to increase customer counts. read more...
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Restaurant companies that rely on banks for handling sweep accounts--and many do--should carefully review where their deposits are going, warns franchisee adviser and attorney Gary Schildhorn. read more...
Chain Leader’s Blog Bytes
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Paper or linen? Every restaurant gives napkins to its customers, says Lane Cardwell, but some higher-end concepts don’t handle the decision well. read more...
The truth isn’t easy to come by in an election year. While you wait for the next presidential debate, check the facts on the town hall at this nonpartisan site. read more...
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Red Mango is ready to roll out its brand of tart frozen yogurt with a simple and so far profitable business model, veteran executives and expansion in existing markets. read more...
ZED451 has broken away from its Brazilian churrascaria roots in favor of a concept that focuses on international flavors and guest-focused hospitality. read more...
BLUM Enterprises, whose founder is former Olive Garden and Burger King Exec Brad Blum, developed the idea of a Bleecker Street Park cart into a restaurant brand. read more...
November’s Cover Story looks at how franchisors and franchisees are working within a credit crunch. Not a subscriber? read more...
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More Is Better: Franchise developers can leverage their commitment to build a significant number of restaurants to maximize their opportunities. Here’s how.
Learn more about these concepts, investment requirements and support services, or request contact from the company:
