Cherryh Butler / Cherryh Butler has been a reporter and editor for nearly 15 years, writing on a variety of topics, ranging from the restaurant industry to business and health and fitness news. Before joining Networld Media Group as managing editor of Food/Retail Publications, she was content specialist at Barkley ad agency in Kansas City and has served as editor for several publications. She's also written for several daily newspapers, magazines and websites, including Forbes, The Kansas City Star and American Fitness magazine.
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1 on 1 with Wingstop CEO: Why IPO was the way to go

While going public seems like a trendy move for fast casuals these days, CEO Charlie Morrison didn’t take the decision lightly when deciding to take Wingstop public earlier this year

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

Restaurant design: How to be 'on trend, not trendy'

Being on trend with décor is great until the trend is over and an operator is left with a restaurant that shows its age. The best way to keep that from occurring is to focus the design around the message the chain is trying to convey.

Franchise focus: Can Captain D's hook fast casual market share?

While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR to a “fresh, contemporary, affordable seafood restaurant.”

3 ways to use technology to identify food waste

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

Franchising and growth: Zagat readers reveal favorite 'up-and-coming' fast casual concepts

Zagat readers revead favorite new fast casual brands in what Zagat calls the "post-Shack era."

YUM! struggling to create fast casual winner

Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.

What operators can learn from Chipotle's Salmonella outbreak

Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.

Chipotle: Only thing not fresh about our food are bogus ingredient claims

Are the attacks against Chipotle legit, or is the brand suffering from being too successful?

CONNECT: How to get your app into the hands of millennials

Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.

CONNECT: Does your mobile experience offer 3 crucial things?

Three components are necessary for a successful mobile experience.

6 dos and don’ts of successful loyalty programs

Loyalty programs are a standard form of marketing in restaurants these days, whether they’re done digitally or via old-fashioned punch cards. All programs are not created equally, however, which is why it’s important for restaurateurs to ensure they are getting the most out of loyalty programs.

Now trending: Why unique chicken wing flavors are hot

While hot wings and barbecue flavors are some of the most popular flavors, fast casual brands, such as Wing Zone and Naked Chicken, are getting more creative.

The name game: Why one CEO rebranded his 'new' burger concept

Bo’s Steak & Grill closed its doors for several days and re-opened last month as Cole’s Backyard Grill.

Wendy's exec: Without great content, technology doesn't matter

Big screens are exciting to have in a restaurant, but if they lack content that is fresh and relevant, even the largest digital signs and menu boards will fail to attract and engage customers

Fazoli's has new investor

Sun Capital Partners has sold its investment in Fazoli’s Group to Sentinel Capital Partners, a Sun Capital affiliate.

Tech in a box: How Dickey's uses big data to target marketing strategies

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke Stack that analyzes data to help the restaurant connect with customers and increase sales.

ICXSummit: How to bring 'social proof' into your brick-and-mortar locations

Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.

Are you 'CONNECTING' with your customers?

The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal fan base.

Brazil's Italian concept bringing 'culinary freedom' to America

Brazil's Spoleto, a fast casual Italian concept, has made its American debut in April in Orlando and has big expansion plans for the state.

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