Raising the bottom line: Why restaurants should reduce packaging footprint, increase recycling

New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.

5 pros and cons of scaling your restaurant business

Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.

Video: Why, how data drives Dickey's BBQ

Dickey's BBQ CEO Roland Dickey Jr., discusses his three-prong approach to the guest experience and the chain's use of technology.

Inescapable ingredients (Part 2): Keeping steak on the menu despite high beef prices

Part 2 of our series, which explores how chefs are using common ingredients to innovate menus, focuses on how restaurateurs are keeping steak on the menu despite higher beef prices. .

Fast Casual's top execs revealed

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

Inescapable ingredients (Part 1): How the spud is innovating on traditional menu favorites

Part 1 of a multi-part series explores how and why potatoes are no longer known as only a base for French fries.

Video: McAlister's CEO on getting franchisee buy-in with new initiatives

Carin Stutz, president of McAlister’s Deli, and Ricardo Belmar, of Hughes, discuss business strategy at the 2015 Fast Casual Executive Summit.

Infographic: Economic considerations of eliminating tips

Amid concerns over whether compensation for back-of-the-house and front-of-the-house employees is fair and how the push for raising minimum wage will impact cost-cutting measures, the tip reform movement is stirring up controversy.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

Photo gallery: Fast Casual Executive Summit takes over Miami

If you missed this year's Fast Casual Executive Summit, check out all the action in our photo gallery. And, there's always next year!

Will mobile cause tablet ordering to go the way of the dinosaur?

With the recent introduction of a re-ordering capability on mobile payment platforms, tableside tablets may soon become the Tyrannosaurus Rex of the hospitality industry.

Muscle Maker Grill founder is 'serious as a heart attack' about winning US presidency

Muscle Maker Grill’s founder, Rod Silva, has entered into the 2016 U.S. presidential race, hoping that his passion to help Americans become healthy will resonate with voters.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

Tips, advice on preparing the brand for unit expansion

Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.

Innovation adds flavor to juice, smoothie segment

Industry research leader IBISWorld’s Juice & Smoothie Bars market research report pegs its size at over $2 billion.

The perfect pitch: 3 restaurant concepts

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.

Street Value: The real economics of launching a food truck

The food truck bubble hasn’t burst yet.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

Why Chipotle will bounce back from E. coli scare

After closing 43 restaurants in an effort to defuse the health scare caused by the recent E. coli outbreak, Chipotle is doing a deep cleaning of the locations and has hired two food safety consulting firms to help it assess and improve food safety.

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