QSR State of the Industry: Gauge Capital Launches New Podcast
The challenges brought about by the COVID-19 pandemic meant that the quick service restaurant industry needed to evolve in order to survive. To do this, many restaurants leaned into a trend that was already in progress but not fully realized or developed. Brent White, Vice President at Gauge Capital, joined MarketScale to explain how…
This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.
Free workspace
Turn your Food & Beverage expertise into content.
Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.
The challenges brought about by the COVID-19 pandemic meant that the quick service restaurant industry needed to evolve in order to survive. To do this, many restaurants leaned into a trend that was already in progress but not fully realized or developed. Brent White, Vice President at Gauge Capital, joined MarketScale to explain how the QSR industry underwent a massive digital transformation, opting for a “more mobile, less fixed format”.
“The savviest quick service restaurants were quick to adopt curbside pickup. Those who lagged have found it difficult to compete with larger chains, and even more difficult to compete with restaurants that had drive-thru and curbside pickup,” said White.
Throughout this time, mobile has been primarily viewed as a tool for ordering, but as White points out, it can also be leveraged for marketing in powerful ways. “According to a recent QSR study,” White said, “75% of customers want offerings sent to them via text messages. On top of that, 98% of text messages are opened within the first three minutes.”
We can expect further innovation in the QSR space as the solutions shift to meet the changing demand of consumers. For more thought leadership in this industry, stay tuned for Gauge Capital’s upcoming QSR podcast hosted by Brent White.
Your experts belong here
Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.
Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.
