7 tips for getting Millennials to stay in love with your brand

How do brands keep once-smitten customers from getting bored and breaking up?

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

MAD Greens maximizing menu boards by integrating social

Lucas Clarke, director of marketing for the Colorado-based salad concept, shares some insights into MAD Greens' integration of digital signage and social media.

How a hotel became a hot fast casual concept

Marriott transformed its Courtyard food and beverage offerings away from the traditional buffet into a new fast casual format, resulting in a 27-percent jump in guests' intent to recommend and return.

Jersey Mike's should break 1000-unit mark in 2015

Next year could be shaping up to be a banner year for Jersey Mike's.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Technology, desire to connect with customer drives Buffalo Wild Wings' success

Based on customer research and feedback, Buffalo Wild Wings invested significantly in defining, delivering and enhancing its brand experience using technology.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.

Training is key for digital platform roll-out

Schlotzsky's is hoping to score in 2015 with the launch of its new game feature.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

COO: Newk's riding high on 'second wave' of fast casual

Jim Greco, newly-appointed COO of Newk’s Franchise Company, sees an opportunity for the chain to supplant early leaders like Panera thanks to culinary-driven menus, open kitchens and exceptional levels of hospitality.

The latest green trend: Compostable containers

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

5 tips to promote upcoming events at your restaurant

Work with local businesses and non-profits to promote your restaurant’s event, tie them to your event theme and encourage a co-sponsorship.

What do restaurant operators need to know about Ebola?

Ebola has grabbed the headlines, but operators need to be prepared for more mundane risks, like influenza and norovirus.

Fast Casual Executive Summit 2014 video highlights

Ever wonder what it's like to attend a Fast Casual Executive Summit? Here's a taste from our latest event in Denver.

The Smiling Moose is 'growing up'

The 11-year-old brand is freshening up its look with a new logo and updated store design.

Leveraging mobile payments and customer experience

How does mobile technology fit into the overall customer experience when consumers interact with their favorite brands?

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