Quick has for years undertaken specific action with a view to improving the nutritional profile of its products, reduce their environmental footprint and promote the development of all talents.

In this respect, Quick was the first fast-food hamburger restaurant brand to introduce salads (1983) and mineral water (1988) to its menu, use biodegradable, compostable, recyclable mini-micro fluted cardboard (1999) or recruit restaurant management personnel on account of their aptitude rather than their qualifications or experience (2008). 

A new stage was reached in 2008 with the creation of the Institut Quick.  The purpose of the Institut Quick is, with the help of internal and external experts, to determine areas for improvement, reflect and support research into company services in the areas of company social responsibility such as quality, nutrition, the environment and the promotion of talent. 

Quick wishes to share this approach with all of its employees, suppliers and consumers.

3 areas of intervention, 3 objectives

Nutrition & Quality
Contribute to the knowledge and improvement of balanced diet.

Environment
Minimizing the impact of the restaurant business on the environment

Talents
Detection of potential and support for our employees in their professional careers.
 

The 2009 activity report of the Quick Institute is detailed in the Group annual activity report