The 2017 QSR State of the Industry report brings you insights and actionable intelligence from the rapidly growing quick service restaurant industry.
Now in its third edition, the 2017 QSR State of the Industry report brings you insights and actionable intelligence from the rapidly growing quick service restaurant industry.
This report contains the full results of our exclusive survey of over 100 quick service operators, concentrating on areas of special interest, like all the big changes coming your way with new overtime regulations, new menu labeling requirements and the changing market regarding healthcare insurance for the workforce.
What you will learn:
Table of Contents:
Page 3 | Executive Summary | By Shelly Whitehead, editor, QSRweb & Pizza Marketplace
Page 7 | Industry Survey Results
Page 7 | Your brand and what makes you, you
Page 9 | The food of your brand’s life
Page 11 | The care and handling of your team
Page 14 | Your path forward
Page 16 | How you share “the love”
Page 18 | Growing up
Page 21 | Industry Insights
Page 21 | The 85-Year Marketing Plan | By Jason Abelkop, chief marketing officer, Krystal Co.
Page 23 | Letting the Brand Lead | By Hector Muñoz, chief marketing officer and executive vice president, Church’s Chicken
Page 25 |The Emotional Intelligence Factor | By Bobby Shaw, president, Bobby Shaw Consulting
Page 27 | How innovation leads to happy customers | By Ray Wiley, CEO of Hot Head Burritos and Rapid Fired Pizza
Page 29 | Calorie Postings on Menus Spill into Increased Health Mentions in Online Restaurant Reviews | By Dinesh Puranam, assistant professor at the Marshall School of Business, University of Southern California; Vishal Narayan, associate professor of marketing at the NUS Business School, National University of Singapore; Vrinda Kadiyali, Nicholas H. Noyes professor of management at the Samuel Curtis Johnson Graduate School of Management, Cornell University
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