Six ways to improve drive-through speed

Recent industry research shows that shaving two seconds from every drive-through customer’s wait time can generate an additional $12,000 in monthly sales, simply because of improved to efficiency and subsequent volume.

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Restaurant Chains get a Higher Education

Dunkin’ Donuts has been very agressive securing college campus locations. Mark Brandau of the Nation’s Restaurant News reports that Denny’s, Bojangles’, Einstein Bros., Moe’s Southwest Grill share lessons learned from non-traditional growth.

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What the FDA Menu-labeling Regs Really Mean

Paul Frumkin of Nation’s Restaurant News breakdown the 183 page report from the FDA: So you don’t quite feel up to struggling through all 183 pages of the U.S. Food and Drug Administration’s proposed menu-labeling regulation? Don’t worry. The editors of Nation’s Restaurant News have read through the epic document and attempted to address many…

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Yum to sell Long John Silver’s, A&W

Bloomberg reports that Yum Brands Inc., which owns the KFC and Taco Bell restaurant chains, plans to sell its Long John Silver’s and A&W All-American Food Restaurants to focus on expansion in China and other regions.

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Sara Lee Sells Bakery Business

USA Today reports that Sara Lee Corp. (SLE) is selling its North American Fresh bakery unit to baking company Grupo Bimbo for $959 million as it looks to concentrate more on its coffee and meat businesses. The maker of Jimmy Dean sausages and Sara Lee breads said Tuesday that the sale will allow it to…

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P.F. Chang’s Retail Product Sales Soar

Nation’s Restaurant News reports that the P.F. Chang Chain is the latest of casual dining operators with successful frozen dinners. As more restaurant chains strive to position their brands on grocery store shelves, sales of P.F. Chang’s China Bistro Inc. frozen retail items climbed 117 percent to $14.5 million in September, according to an analyst.…

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A Cup Good to the Last Drop-off

Jenn Abelson reports in the Boston Globe that Coffee rivals join forces in quest for perfect green container. For more than four years, Hellyar, supply chain manager for Dunkin’ Donuts, has hunted for an alternative to the much maligned Styrofoam cup — long enough to earn him the nickname “Joey Cups.’’ The ideal container would have to be recyclable or compostable, keep coffee hot, and not cost franchisees too much

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Subway Says Breakfast a Success

Elissa Elan reports in Nation’s Restaurant News that after serving breakfast for four months, Subway said the daypart has increased sales systemwide and exceeded expectations, leading the sandwich chain to expand the early-morning menu with limited-time offers and explore the service of more coffee or espresso-based beverages. In an interview with Nation’s Restaurant News, Larry Varvella, Subway’s research and development project leader, said the chain’s foray into breakfast — a daypart filled with heavyweights McDonald’s and Dunkin’ Donuts — was a success for the brand and its franchisees.

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