To create `destination': Fast-food branders seek `good matches'
- Leaders: Transportation, higher educ. to gain greatest. // FoodService Director;11/15/99, Vol. 12 Issue 11, p71
Reports on the quick-service restaurants (QSR) and other fast-food branding companies' plan of non-traditional unit growth in 2000, with an emphasis on transportation and higher education environments in the United States. Expansion of QSR through mergers in 1999; Supply agreements of QSR...
- Profiling the Brand Personality of Specific Brands. Cui, Annie Peng; Albanese, Paul J.; Jewell, Robert D.; Hu, Michael Y. // Advances in Consumer Research;2008, Vol. 35, p534
The purpose of the present study is to demonstrate an alternative framework for evaluating the brand personality of a single brand using Q methodology. Q methodology is uniquely suited to measuring the personality of a single brand because it allows the measurement of a subjective construct in a...
- Ordering staff online. Horn, Caroline // Personnel Today;6/8/2004, p28
The article presents a case study on Compass Group PLC, one of the world's largest food service organisations and the 10th largest employer in the world, running services such as staff restaurants, coffee shops and cafes and corporate hospitality. As a business-to-business operation, brand...
- The black art of branding. Mitchell, Alan // Brand Strategy;May2002, Issue 159, p40
Examines how successful brands maintain superstar status. Brands included in the 1996 Interbrand list of the world's greatest brands; U.S. motor car brands in 1905; Food outlets easily accessible by car.
- "He was nota foodie.". // Food Management;Aug2005, Vol. 40 Issue 9, p96
Quotes Tushar Gandhi, great grandson of Mahatma Gandhi, regarding the use of his famous relative's name and image by and Australian take-out curry concept called Handi Ghandi.
- Raising awareness. // Nation's Restaurant News;04/21/97, Vol. 31 Issue 16, Brands in Foodservice p40
Focuses on the use of co-branding strategy by fast-food chains. Use of this strategy in pushing promotions and new product introductions; Increased sales and boost in recognition as direct benefits; Examples of the use of co-branding by fast-food chains like Subway and McDonald's.
- Designers don't just get tanked up. Clayton, Richard // Design Week;8/21/2003, Vol. 18 Issue 34, p9
Considers petrol forecourt as one of the prime sites for retail growth in the food and drinks sector. Factors which contributes to the growth of petrol forecourt.
- Anti-US feeling opens up Gulf markets. // Food Manufacture;Sep2002, Vol. 77 Issue 9, p7
Focuses on the increase of opportunities for non-US suppliers foodservice market in the Middle East. Impact of the anti-American sentiment by fast food outlets in Kuwait; Composition of the foodservice market.
- Fast, Cheap and Out of Control. Sperber, Bob // Brandweek;1/7/2002, Vol. 43 Issue 1, p8
Presents an update on the United States fast food restaurant industry as of January 7, 2002. Expected sales increase over 2001; Increase in the products featured in the Every Day value menu of McDonald's restaurants; Strategy employed by Tricon, the owner of Taco Bell, Pizza Hut and Kentucky...