Why restaurant ordering kiosks won't replace employees

As QSR giants begin to deploy order-taking kiosks, some people are asking whether the devices will replace employees. With questions like this, it's important to keep the role of the restaurant kiosk in mind.

NRA2016: What you need to know about emerging global markets (Part 2)

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.

NRA 2016 focuses on sustainability, technology

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.

Industry leaders weigh in on labor regulations

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a variety of passionate opinions.

Why restaurants are singing 'Ode to the Hamburger'

All around the country, restaurants are paying tribute to that all-American mainstay — the hamburger.

Uncovering 4 secret ingredients of 'the modern brand'

Modern brands, including Panera, Starbucks, Shake Shack, are more than restaurants or food products. They represent the lifestyle of modern consumers today.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Study: Americans' view of healthful food is changing

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

Real vs authentic: Which word should describe your restaurant?

Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural materials. He asks: can something be authentic without being real?

Time's up: FDA takes final step toward menu labeling

Menu-labeling expert Betsy Craig discusses some of the FDA's newest requirements.

5 ways to protect your brand from food-safety crises

Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.

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.

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