Which is better for your business: A mobile website or a mobile app?

Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and photos.

Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

Restaurant operators are paying their employees more now than they were last year.

Is it time for a mobile site? Check for yourself in Google Analytics

Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.

A case for produce management

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

Taking the ambiguity out of local marketing strategies

HuHot's VP of Marketing shares how to get franchisees to weigh in on marketing decisions, and how to blend corporate standards with local store marketing techniques.

Deliver more than food; deliver an experience

Lean on your supply chain partners to innovate for you; they have resources and answers.

Apple Pay to lead the way in customer loyalty

By the end of 2015, it’s expected nearly every retailer will have NFC readers.

When it comes to wage protests, do hourly job seekers really care?

Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.

Uber's move into foodservice showcases importance of convenience

Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.

The world has gone mobile and you should, too

As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.

Identifying best practices for restaurant site selection

Getting boots on the ground to narrow down an ideal location is important.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Online ordering provides the holy grail of customer-level data

Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.

Three ways restaurants can be smarter with local schools

Online ordering is the perfect way to remind students, parents and school administrators that you care about their needs by offering them a quick and value-oriented way to order their meals.

A confluence of factors pushing digital signage into the mainstream [infographic]

Such technology decreases a customer's perceived wait time by up to 40 percent.

Allergen awareness: Why American brands should be watching the EU

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

A lesson for educational foodservice operators

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

More part-time work? Training younger workers to expect less

A majority of younger job seekers say having a flexible work schedule is most attractive characteristic of a company.

Five steps to creating a successful catering platform

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

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