6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

LevelUp's new StartUp program aimed at limited-service restaurants

Consumers don't become comfortable making mobile payments until their third transaction.

Pasta Patrol: Fazoli's takes brand door-to-door to reach seniors, families

Community marketing efforts help double visits from senior adults.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Fresh To Order CEO: Fast casual concepts need to 'elevate up'

Panos believes many brands in the segment are not delivering on true, fresh, made-from-scratch products.

How one restaurant concept leverages Yelp reviews for sales growth

Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.

Mobile CRM is a game changer that puts every restaurant on an even playing field

Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.

Schlotzsky's cracks top five in app store restaurant category

Loyalty app is the centerpiece of Schlotzsky's effort to connect with Millennials.

How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

Building, branding and loyalty in fast casual

Fast casual operations in non-commercial establishments are building brands and creating loyal consumers.

Moe's finds a sweet spot with contextualized tweets, increased digital spend

A well-timed tweet helped drive home Moe's brand message and engage customers.

A framework for measuring and monitoring mobile app loyalty

Even the most loyal customer evaluates every touch point and interaction with a business.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

Restaurants fire up promos for Fourth of July holiday

From menu rollouts to marketing campaigns, some concepts are in the spirit.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Capriotti's CEO: Franchising an attractive option for those burned in the Great Recession

Morris' passion for Capriotti's food and proven concept took him from franchisee to top exec.

The perks of using cloud technology in your restaurant

Anthony Lye, chief product officer at Red Book Connect, also shares his thoughts on how the Millennial Generation will affect the workforce.

Burger Lounge CEO: Almost any food type can be 'fast casualized'

J. Dean Loring believes the 'better burger' bubble is here.

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