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.

4 new ways to use beacon technology in your restaurant

You can begin deploying beacons by using them to send marketing messages, such as special deals and coupons, to customers, but do you know about these additional creative ways to use them?

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

Employees also get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

Restaurants wooing customers on Valentine's Day

Restaurant brands are trying to entice lovers on Valentine’s Day to show them a little love.

Hispanics play huge role in Super Bowl online pizza orders

Super Bowl Sunday is the biggest day for online pizza ordering across the U.S., and Hispanics are a big part of it.

Lent: Boom or bust?

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

Video: Former NFL star shares how football experience shapes his restaurant business

John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to pre-approve all design and construction to be done by the tenant.

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."

Video: Smashburger founder discusses why old brands are struggling

Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.

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.

Researcher: Loyalty platforms a must for millennials

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

Lobster clawing its way onto fast casual menus

Lobster is quickly clawing its way onto limited-service menus as its appearance has doubled over the past 12 months.

Franchising focus: Zoup! CEO talks sales-surge strategy

Zoup! CEO Eric Ersher gives an inside look at what it takes to run a successful fast casual franchise.

Video: Why fast casual continues to steal casual-dining customers

The fast casual industry has grown by 600 percent over the past 15 years, and that’s because it knows the secret to attracting and keeping customers.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Panera exec: Payment, mobile innovations achieving major success

Panera's still full throttle in expanding payment strategies to reduce consumer friction points and enhancing the customer experience.

4 tips to develop leaders in a high-turnover industry

At over 100-percent turnover, it is no wonder that many quick serve restaurants have not established leadership-development programs. Yet, by creating an environment that fosters leadership, companies can help decrease the rate of turnover.

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