How outdoor seating can increase your revenues by 30%

No matter what kind of establishment you run, a simple deck or patio can increase revenue by up to 30 percent, according to Jeff Caldwell of Superior Shade.

6 practices of a 'really, truly, green restaurant'

Chains have taken on a Greener Corporate Responsibility clause.

QSR State of the Industry report ready for readers polled hundreds of operators about their business practices to compile the data.

Why giving back should be part of your business strategy

Corporate social responsibility is a vital part of a brand’s identity, especially to the increasingly impactful millennial generation.

How location-based marketing helped Cousins Subs increase sales

The chain increased app downloads by 42 percent, increased mobile ordering traffic by 63 percent, and increased limited-time-only sales online and in-store for all locations by 19 percent compared to 2014.

Review: What operators can learn from Panera 2.0

Moving beyond free WiFi, Panera is rolling out mobile-based initiatives designed to make the customer experience more welcoming and to cement customer loyalty.

1 on 1 with Wingstop CEO: Why IPO was the way to go

While going public seems like a trendy move for fast casuals these days, CEO Charlie Morrison didn’t take the decision lightly when deciding to take Wingstop public earlier this year

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

Restaurant design: How to be 'on trend, not trendy'

Being on trend with décor is great until the trend is over and an operator is left with a restaurant that shows its age. The best way to keep that from occurring is to focus the design around the message the chain is trying to convey.

7 ways to grow your brand via nontraditional spaces

Considering ways to expand that are off the beaten path can prove to be a positive move that lands a new audience and teaches you how to overcome unique challenges and build a more successful future.

Franchise focus: Can Captain D's hook fast casual market share?

While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR to a “fresh, contemporary, affordable seafood restaurant.”

3 ways to use technology to identify food waste

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

Why Chipotle is wrong about loyalty

Mobile technology is changing the way guests engage with restaurants and is on its way to becoming an indispensable source of competitive advantage for brands.

Franchising and growth: Zagat readers reveal favorite 'up-and-coming' fast casual concepts

Zagat readers revead favorite new fast casual brands in what Zagat calls the "post-Shack era."

10 questions to ask before leasing commercial space

Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.

YUM! struggling to create fast casual winner

Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.

Why sustainable packaging is a 'must have' for restaurant success

Two food trends are proof that restaurants must embrace sustainability in packaging.

How to create gift cards, promos, badges inside your restaurant

Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card printer

6 ways to build a catering sales culture inside your restaurant

A strong sales culture in any company creates an environment where everyone’s in sales. I have always maintained that in any successful business there is "sales" and "sales support." Developing a catering sales culture within a restaurant brand is crucial...

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

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