MarketCapsule: MENU-BRAND PROMOS PICK-UP
- Building with BRANDS. // Nation's Restaurant News;10/8/2001 Supplement, Vol. 5 Issue 2, p6
Focuses on the impact of brands on food servicing. Reinforcement of personality and quality perception; Increase of sales and repeat visits; Enhancement of savings in labor, portion control, storage and inventory. INSETS: HOW TO GET THE MOST FROM TOP BRANDS;SWEET STREET/INNOVATIVE DESSERTS:...
- Marketcapsule: Fast-food brand penetration. // FoodService Director;2/15/97, Vol. 10 Issue 2, p16
Presents a chart reflecting fast food brand penetration in the food service industry in the United States.
- Noncommercial operations tap in to brand power. // Nation's Restaurant News;12/02/96, Vol. 30 Issue 47, p18
Reports on the trend among noncommercial food service operations to collaborate with branded concepts in the United States. Success of the partnerships; Brands that have successfully opened in noncommercial establishments; Benefits of the trend for both parties.
- BUNDLING: Menu branding adds credibility, identity, trust. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p60
Reports on the addition of branded food products to menus by foodservice operators. Reason for adding menu brands; Factors to consider in menu branding; Other advantages.
- Brands are popular demands: Menus stock up on enduring names. Fabricant, Florence // Nation's Restaurant News;12/23/96, Vol. 30 Issue 50, p41
Focuses on the enduring popularity of brand names in the food service industry. Brand names as guarantee of quality; Examples of staple brand names used by restaurants; Recipes.
- Stepping up to the plate vs. nationals. // FoodService Director;6/15/97 Supplement, Vol. 10, p23S
Compares the development of brand products between America's national market and regional markets. Strategy of regional food-service company Bullets; How to maximize cash flow; difference between regional and national markets.
- Taking the legal issues out-of-play. // FoodService Director;6/15/97 Supplement, Vol. 10, p24S
Comments on the legal issues concerning multi-brand food courts faced by food service operators in the United States, highlighting the views of Bruce Stockberger head of a foodcourt development firm. Reason why non-traditional locations need branded formats; Comments from Ray Van Doorn vice...
- New programs to compete at point-of-sale. // FoodService Director;6/15/97 Supplement, Vol. 10, p27S
Focuses on issues concerning food brand concepts. Discussion of support and promotional allocations, training and marketing, development and ideas for cross-over branding; Creation of a brand; Future development of food brand concepts.
- `Pricing is essential to brand success.' // FoodService Director;6/15/97 Supplement, Vol. 10, p32S
Looks at the view of six panelists concerning food brands. details on 4 types of brands; Information on licensing considerations; Positive impact of branding on sales.
- Entering the `2nd stage' of branding. Hirschfeld, Jeff // FoodService Director;6/15/97 Supplement, Vol. 10, p34S
Looks at the creation of a foodcourt by Illinois State University. Introduction of food branding at the foodcourt; Type of brands used; Statistics on annual sales of national brands.