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.

So you wanna cater? What fast casuals should consider before going for it

While many restaurants are succeeding in the catering space, it's not for every brand.

Cali toasts new beverage concepts

DRNK coffee + tea and Qwench juice bar are Hollywood-born concepts that have opened in 11 locations.

US House blocks mandatory GMO labeling

On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.

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.

How Schlotzsky's used gamification to gain 43K loyalists

Schlotzsky's gamification strategy resulted in the enrollment of over 43,000 new members to its mobile loyalty app.

5 ways to future-proof your restaurant via WiFi

Changing market dynamics has fueled fierce competition among QSR, fast casual and casual dining restaurants, but providing guest WiFi represents a strategic opportunity to differentiate the customer experience and drive sales.

How 'informed' employees will make your restaurant more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.

Keeping it real: what's in store for local, organic menu items

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

5 misconceptions about mobile payments that could hold your business back

Market growth is significant, but like many cultural and technology shifts, misconceptions about the viability of mobile payment apps holds some businesses back from implementing powerful tools that can propel brand awareness, provide beneficial insights about their operations and have a positive impact on growth. So let’s set the record straight.

Finding your 'Purple Cow:' 3 ways to connect consumers to your brand

A truly noteworthy restaurant is one that captivates people and makes them feel connected to the brand, but how can you facilitate this desired connection with your customers?

Blurred lines: Will QSRs take DIY customers from fast casuals?

Fast casuals have been on top when it comes to customizable concepts, but QSRs are embracing the trend as well.

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

Is mobile the key to digital ordering success?

Mobile expert discusses why mobile is the key to digital ordering success.

ICXSummit15: From scavenger hunt to Skydeck, the highlight reel

From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.

Menu labeling mandate pushed back one year

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the minimum salary for an employee to qualify for most overtime exemptions would increase from $455 to $970 per week.

A winning recipe — 4 tips to reduce liability in restaurants

To reduce the risk of liability lawsuits, restaurants should adhere to four strategies — attention, prevention, cooperation and mitigation.

Customers demand targeted, relevant marketing messages

When blended, data on purchases, frequency, preferences, social media activity forms a 360-degree customer profile that can be used to build a long-term relationship with your customers.

4 ways to win with in-store marketing

No matter what other problems your restaurant faces, if you can consistently get enough people in the door those problems ultimately will not matter. High traffic will almost always lead to higher profits.

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