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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Industry gears up for NRA show

The restaurant industry’s biggest show of the year is kicking off Saturday when tens of thousands of restaurant operators and vendors meet in Chicago for the NRA event.

Freshii CEO: Why I called out McDonald’s

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

Restaurants hitting home runs in baseball stadiums

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans’ traditions.

Building brands: Pie Five's CEO shares strategies

Pie Five's parent company, Rave Restaurant Group, is looking to build and expand the concepts under the brand.

The un-red meat: Restaurants embracing new proteins

Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.

3 lessons restaurants can learn from ad agencies

Retailers, marketers and business owners can learn a lot from ad agencies.

'Better chicken' brand flying nationwide

Slim Chickens is on a mission to be a leading chicken concept.

Fast casual driving growth of 'The American Bakery'

Bakeries are stepping up their menu offerings, decor and overall customer experience.

April Fool's: Restaurant brands get in on the fun

Restaurant brands 'launch' clear coffee, a kale shake and an edible pizza box.

WFF 2014: A view from the top

Get a look at what happened at the 2014 WFF's Leadership Conference.

Are your employees lying to you?

Certain verbal cues and body language behaviors can give away liars.

WFF: How to win over your employees

The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.

How Johnny Rockets is selling franchisees on 'fun'

The chain's new CDO chats about how the brand is making a push toward recruiting franchisees.

Going global: Is your brand ready?

Restaurant execs share the dos and don'ts of expanding internationally.

How spending more on training, infrastructure leads to higher profits

The CEOs of Menchie's and Fresh to Order explain how you really must "spend more to make more."

Cobranding Part 2: Will it work for fast casuals?

Three executives discuss how and why cobranding works well for their concepts.

Cobranding Part 1: Will it work for fast casuals?

While developing the right partnership can be tricky, cobranding is a great way to add an additional revenue stream.

Fine-dining chefs getting 'Funky' with fast casual concept

Father-and-son Chefs Bryan and Bradley Ogden step out of their comfort zone to open fast casual chicken concept.

Who will be left standing when fro-yo battle is over?

Fro-yo's segment's growth and appeal are sustainable in the longterm but will lead to maturation in larger markets.

Salsarita's founder launching fast casual Italian concept

Italian cuisine makes sense as a fast casual concept because it looks good, cooks quickly and is great for to-go options.

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