The three most important things to a successful QSR are, in order: location, location and location. PSFK recently featured a really simple, innovative, brilliant design of a portable kitchen—complete with sink, cooking surface, utensils, table and chairs. And it got me thinking: QSR remote sampling needs to be re-thought.
Why do so many marketing-driven remote sampling ideas get killed by operations-driven approval committees? Typically for product quality concerns. No way around it—it is really, really hard to replicate a restaurant’s food-prep capability in a remote location.
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