The Sky's the Limit with HotSchedules and Logbook

Celebrating its 22nd birthday in 2015, The Signature Room® shows no signs of slowing down. In fact, in January 2015, the management team took a step into the future by adding HotSchedules to their playbook.

Type: Case Study

Sponsor: HotSchedules


The Gravitational Pull of Fast Casual

This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.

Type: Guide

Sponsor: Long Range Systems


HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules


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FEATURES


NRA 2016: 5 tips for retaining employees of all ages

Employers who successfully retain employees are careful to address generational differences among the varied ages of workers they employ. A panel of experts at the NRA provides five tips related to this topic.

NRA2016: What you need to know about emerging global markets (Part 2)

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.

Domino's wage theft suit could have big implications for chains

The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.


NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Ohio ice cream shop launching pad for new overtime regulations

VP Joe Biden said the ruling, which extends overtime protections to 4.2 million more Americans, who are not currently eligible under federal law, will help to strengthen and expand the middle class.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Consumers rank Panera, Chick-fil-A, Starbucks, DQ as favorite brands

Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

Negotiating the operating costs as rent for restaurant tenants

There are aspects of the operating costs that can be changed to the tenant's favor, although most commercial real estate professionals may explain that operating costs are not negotiable.

Franchising focus: Little Greek Fresh Grill growing as Americans embrace new flavors

The Tampa-based chain is on a mission to make Greek food more accessible.

Kitchen design and technology: 5 ways to improve foodservice operations

A successful foodservice operation must incorporate three elements: food, people and equipment.

At the Summit: Are you embracing the Internet of Things in your franchise?

Everyone seems to be talking about the "Internet of Things," or IOT, but what does that have to do with restaurants?

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Business Strategy and Profitability-related articles featured on Fast Casual.

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