Issue #51 May 2003
“Building Blocks”
Sixty-four days into becoming Allied Domecq QSR’s CEO, Jon Luther sat down with QSR to talk about his vision for the trio of brands he oversaw. Reading back over that interview from more than four years ago offers a better understanding of the current state of things. In the interview Luther set his eye on a national rollout for Dunkin’ Donuts and from the looks of things, like the brand’s recent debut in Austin, Texas, he’ll be meeting his goal in no time. Luther also focused on the now-popular breakfast daypart in the interview, saying, “Everybody’s running after lunch, everybody’s running after dinner—but the breakfast daypart in America has been under penetrated and underutilized.” So, where are quick-serves running today? To the breakfast daypart, just like Luther was four years ago.
Issue #77 June 2005
What America Thinks 2005
Ervin “Magic” Johnson was the ideal cover subject to launch the QSR’s inaugural “What America Thinks” issue for a variety of reasons. First, he is a longtime multi-unit, multi-brand operator with a history of turning around low-performing stores. Second, as an operator of color he represents a segment of quick-service entrepreneurs whose view and potential is often overlooked. And third, Johnson is a great interviewee, full of insight, wit, and humor. Johnson’s candid conversation with editor Sherri Daye Scott about his take on the industry served a keystone for an issue that included the results of the inaugural QSR/Restaurant Research, LLC Brand Satisfaction survey. Combined, the three pieces presented a picture of what quick-service’s primary customers—its franchisees and its patrons—think about the industry. Two years later, the annual “What America Thinks” package has joined The QSR 50 and October’s drive-thru coverage as one of QSR’s can’t-miss issues.
Issue #85 January 2006
“Fresh Ideas About Breakfast”
Saying that food is important in the quick-serve industry is stating the obvious. But as consumers become more adventurous, restaurants must respond with expanded menus or taste lifts on classic offerings. QSR responded to that need in January 2005 by creating the “Fresh Ideas” section. The premier section focused on breakfast items, including coffee, bagels, and recipes for banana pancakes. Since then the section has featured culinary trends like Latin flavors, fresh produce, high-quality meat, and specialty beverages.