Taco Bell

Consumer Trends

7 lessons for engaging consumers

Customers want brands to connect with them personally, both inside the four walls of a restaurant and out. The challenge now is how to figure out the ‘where’ and ‘how’ that creates an impact.

Leadership

A modern franchisee finds success with an old idea

Acquisitions have made KBP Foods one of the largest and fastest-growing franchises in the restaurant business. But the key to absorbing the expansion has been a notion that harkens back to the earliest days of KFC.

Used to be that quesadillas, salsa and guacamole only showed up in Mexican and Latin-style restaurants.

This week we have thieves caught on camera; a restaurant making money off some unfortunate publicity; a new term is coined for late-night diners; and, as always, mountain lion urine.

Among the slew of items in the chain’s new-product development pipeline is a bargain version of the hot seller. There’s also a Rolled Chicken Taco and something called the Breakfast Quesarito.

A second Super Chix appears to be planned for elsewhere in Dallas, scene of the initial experimental outlet, according to Janney Capital Markets restaurant analyst Mark Kalinowski.

A deep dive into the segment revealed some surprises, concerns and shifts in the competitive scene.

The closure enables the chain to focus on its new urban “Cantina” units.

Competing Mexican concepts took a backseat.

Following quarters of notable comps growth, the burger giant’s Q2 figures fell short.

  • Page 35