Hold the onions, but make it quick
Article Abstract:
Burger chains are facing the challenge of adapting to consumers' craving for made-to-order items, while at the same time, providing the quick service they promise. Quick-service restaurants (QSRs) are also recognizing the increase of adult customers and respond with such strategies as the use of soft colors in some new locations and bringing more flavorful and eye-appealing selections. Although QSRs are not targeting to compete with casual restaurants, the enhancements of the menu led to a wider customer base.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 1999
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In the raw
Article Abstract:
An overview of Sushi Shop, a sushi bar owned by Dominic Bujold, is presented. The restaurant opened in Montreal's historical Atwater Market in 2001. One year after its opening, Bujold decided to develop a franchising plan. By 2004, 21 Sushi Shops have been opened. And in 2005, the chain's sales increased 100% a year over the first four years.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2007
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Planting a seed
Article Abstract:
Issues to consider before opening a vegetarian restaurant and marketing strategies are discussed.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2006
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