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November 11, 2008
chainleader.com
IN THIS ISSUE: Subway Lets the Supply Chain Improve Food Quality...Digital Surveillance: Watch and Learn... Organic Takeout: Go-To To-Go... More from Chain Leader and R&I
Subway Lets the Supply Chain Improve Food Quality
“Eat Fresh” is its slogan, and the supply chain takes it seriously. Subway uses its Internet-based supply-management system to not only bring product into its stores but to give all steps in the supply chain visibility into the process to ensure it’s safe and consistent.
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The LEED Advantage: How to Build Sustainable, Energy-Efficient Restaurants
Register now to learn how to develop the most productive facility, how it pays to invest in energy-efficient equipment, how to achieve Leadership in Energy and Environmental Design (LEED) credits, and more. Nov 11th at 2pm ET. Click Here for more information.

Digital Surveillance: Watch and Learn
The digital video surveillance system at Miami-based Lime Fresh Mexican Grill has proven to be a versatile tool. It has helped the three-unit restaurant company improve operations and loss prevention--crucial as the fast-casual upstart embarks on expansion this year. Each restaurant has eight to 12 cameras placed in areas such as prep tables and cash registers. It costs about $7,200 to outfit each store with the system.
DATA POINT
30.6%
Percentage of quick-service customers using carryout on their last occasion who had pizza, according to Sandelman & Associates.
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Lane CardwellGet a daily dose of blog with Lane Cardwell
Lane Cardwell, an icon in the chain-restaurant sector, has entered the blogosphere with The Next Big Thing, exclusive to chainleader.com. He's got sharp insights, observations and wide-ranging experiences that keep you informed about chain restaurants. Click here to view recent postings.

Organic Takeout: Go-To To-Go
Jason Brown's aim to make Seattle-based Organic To Go corporate America's go-to for USDA-certified-organic fare hasn't changed since he launched the company with a group of former natural products industry folks in 2005. But the menu has expanded to include an ever-widening array of “clean” American comfort foods for its catering and to-go businesses.
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Seasonal FlavorsSeasonal Flavors Heat Up Coffee Menus
Flavored coffee and coffee flavorings account for nearly 30 percent of coffee sales. Seasonal specials give new customers a reason to stop in and frequent visitors something new to try. Get tips and suggestions for seasonal and other creative coffee specials, as well as additional profit boosters when you visit Coffee Trends.

More from Chain Leader and R&I:

Branding: Popeyes Moves Back to the Bayou
Expansion: Shrimp Market's Sea Change
Big Ideas: Attack of the GarganWiches
Podcast: Big, Fat, Sexy CKE
Over the Counter: Takeout Trends

 

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