QSR Magazine > Information for the quick-service restaurant and fast-casual restaurant industry

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Complete Collection of Second Location Articles

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Step One for Lease Two Negotiating a lease for a second location is like planning for a second marriage: The ground rules are similar, but you’re still starting all over. Attorney Randall Airst offers some tips to help protect your interests. Issue # 147
How to Do Drive Thru Opening a location with a drive thru presents a new set of challenges. Architecture expert John Miologos helps you open your new window of opportunity. By Marilyn Odesser-Torpey Issue # 146
Add Hours to the Day Peter “the Time Man” Turla lets you in on how to avoid time wasters and make the best use of your time at multiple locations. Issue # 145
The Five Guys Mistake The burger chain decided to make all its locations identical, but design firm CEO Mike Brady says that’s an out-dated strategy. Today’s consumers don’t want a cookie-cutter feel. By Jill Watral Issue # 144
Show Me the Money Stephen Sheinbaum, CEO of Merchant Cash & Capital, helps you navigate today’s lending market. The big banks may still be slow, but you have other options. Issue # 143
Not-so-Full Service Denny’s vice president of concept innovation Greg Powell offers tips for other brands making the switch from table service to on-the-go. By Jill Watral Issue # 142
Let’s Make A Deal Rodger Head, CEO of Duke & King Acquisition Corp, takes big risks and gets big rewards when his company buys distressed units. He tells you how to do it right. Issue # 141
Smart Supply Chains Al Kelso, chairman and CEO of Sysco’s quick-service delivery operation, Sygma, says the key to supply chain efficiency is leveraging a brand’s size and the supplier’s resources. Issue # 140
Heading to the Runway Vince Modica, HMSHost’s senior vice president of concept portfolio, explains what goes into transforming a traditional brand into one fit for an airport. Issue # 139
Expert Hiring Advice Mark Reed is CEO of BMS, which offers consulting in hiring and I-9 compliance to quick-serve brands. He warns operators to watch for red flags and train managers to follow the law. Issue # 138
Site Selection Brian V. Hill, a restaurant specialist at Pitney Bowes, warns not to assume you know your target demographic when selecting a new market. Go by the numbers, instead. Issue # 137
Getting Them Through Maximizing efficiency in your second unit boosts sales without significantly increasing costs, says Dennis Lombardi, executive vice president of foodservice strategies for WD Partners. Issue # 135
Your Next Crew Lou Klaiman, vice president of operations for Pollo Campero, explains what to look for in your next crew members and what a new store means for your existing employees. Issue # 134
Compel to Co-Brand Tim Hortons’ Chief Operating Officer, David Clanachan, encourages franchisees to bring co-branding opportunities to corporate but to keep in mind the importance of complementary operating philosophies. Issue # 133
Building on a Budget Tracey Barker and Barton Mills of Back Lot Productions, an Atlanta-based brand-development and retail-design firm, explain how to keep buildout costs under control in a second location. Issue # 132
Not Ready to Expand Talk to your franchisor about delayed development if you’re not prepared to open unit No. 2, says Karen Spencer, founder and CEO of FranSystems. Issue # 131
Try, Try Again Chris Cheek, vice president of franchise development at Bruegger’s Enterprises Inc., details what might keep a brand from greenlighting your next store. Issue # 130
Going the SBA Route Geoff Seiber, president and CEO of FranFund, and his EVP of lending, Bob Hernandez, offer the do’s and don’ts of Small Business Administration funding. Issue # 129
Second Site John Pepper, CEO of Boston-based Boloco, weighs the pros and cons of accepting a B location over an A. Issue # 128
Maximizing Store No. 1 Don’t bother thinking about No. 2 until No. 1 is running as smoothly as possible, says Ed Randall, vice president of operations at Charley’s Grilled Subs. Issue # 127

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