Marketing

Here's why restaurant chains are selling one another's products

Restaurant Rewind: The lines between segments aren't the only traditional boundaries that are being smudged in today's competitive environment. Contrary to the old rules, concepts are tapping the drawing power of competitors for share of stomach.

A&W fast-food restaurants in Canada will start serving Pret A Manger-branded products this fall, under a just-announced 10-year collaboration deal.

A cross-selling situation like that might have been inconceivable 20 years ago, as this week’s episode of Restaurant Rewind reports. But, as the podcast installment explains, the lines of competition have been blurring for some time as restaurant licensing expands beyond consumer packaged goods to ready-to-eat fare prominently featured on another concept’s menu. Cinnabon-branded products, for instance, are available at chains ranging from Wendy’s to Subway to The Cheesecake Factory.

Tune into this week’s episode for a look at why and how chains are increasingly relying on the drawing power of other chains’ products to increase their own allure.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

2 more reminders that the restaurant business is risky

The Bottom Line: Franchising is no less risky than opening your own restaurant. Just ask former NFL player David Tyree and the former president of McDonald's Mexico.

Marketing

There's plenty happening at the high end of the pricing barbell, too

Reality Check: Decadent meal choices are also proliferating, for a lot more than $5.

Financing

Reassessing McDonald's tech deals from 2019

The Bottom Line: The fast-food giant’s decision to end its drive-thru AI test with IBM is the latest pullback away from a pair of technology acquisitions it made five years ago.

Trending

More from our partners