How many software solutions does your restaurant need?

No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.

Restaurant kiosks and the 'Goldilocks Zone'

The reason our planet supports life is because it exists in an ideal state known as the 'Goldilocks Zone.' The same principle applies to customer experience, because you need to develop the right configuration for your tools to ensure a good customer experience. Otherwise you will have an angry and disappointed customer.

Dunkin' Donuts loyalty app stirring up trouble for Starbucks?

With the DD Perks Rewards program, guests earn five points for every dollar they spend on qualifying purchases at Dunkin’ Donuts when they pay using an enrolled Dunkin' Donuts Card, either plastic or via the Dunkin' Mobile App.

Infographic: What to look for in a franchisor

An infographic provides a variety of information to help business owners decide which franchise is best for them.

Why restaurants should use menu-labeling delay to ensure accuracy

Even though some public health advocates have claimed the extension is a setback for public health, the good news is the delay gives food service operators, specifically the pizza industry, time to get it right.

Trademarking 101: Can Chipotle be the 'Chipotle of the better-burger' segment?

The term "better burger" may prove difficult to trademark, however, as it's been widely used among media and other restaurant operators to describe a variety of fast casual chains that specialize in higher-quality burgers.

Heard at the Summit: Memorable quotes from Day 1

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've gathered a few memorable moments from sessions during the opening day of the inaugural Franchising Restaurant & Innovation Summit in Dallas.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

Benefits of a technology billfold: Why the mobile wallet is here to stay

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

How to control labor cost using restaurant labor Allocation: Part 2

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.

Starbucks loyalty change brews anger, filters out value of experience

The shift in how members of My Starbucks Rewards earn stars may be a test of its customer loyalty, but with the program's expanding mobile payment and other features, the change also underscores the unrecognized value of data among its members.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

Why calculating restaurant labor as percentage of sales is foolish: Part 1

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

4 ways to control your food costs in 2016

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.

Technology: A brand-driver or a necessary evil?

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we always use digital technology?

Food fight on Capitol Hill: A breakdown of the Common Sense Nutrition Disclosure Act

Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

Why you should never listen to your customers

"Sometimes I think the perfect restaurant would say “Mother Nature's Health Food” in big letters on the outside, but inside only serve burgers, cokes and fries."

Construction costs on the rise: How to mitigate the risk

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

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