Three Restaurant Franchising Myths Debunked

Operators may think franchising is too expensive or difficult, but knowing the facts can help a restaurant grow.

Type: White Paper

Sponsor: FastCasual.com


3 (More) Benefits of Using Digital Signage for Inventory Management

While the direct benefits of using digital signage to help manage inventory are easy to see, a few aren't as readily apparent.

Type: White Paper

Sponsor: Scala


Banking on Self-Order Kiosks

Self-order kiosks from NEXTEP SYSTEMS help a major financial institution manage its corporate foodservice program, keeping its employees happy and productive.

Type: Case Study

Sponsor: NEXTEP SYSTEMS


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FEATURES


Lent: Boom or bust?

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

Panera exec: Payment, mobile innovations achieving major success

Panera's still full throttle in expanding payment strategies to reduce consumer friction points and enhancing the customer experience.

Living the brand: How &pizza CEO has inspired customers to wear its logo forever

&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Can your restaurant bounce back from a crisis?

Running a restaurant can be a great source of enjoyment. It can also be a risky endeavor. What can you do when your restaurant faces a PR crisis?

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.

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.

Going beyond the discount with new approaches to spur brand loyalty

Fast casual operators want to reward guests with more than food. There are new loyalty program trends to attract new customers, boost revenues and provide memorable experiences for guests.

Email marketing is far from a dead marketing tool

Email is ubiquitous personally and professionally, which means email marketing is far from dead.

FCES15: Stay on trend with the latest food trends

Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.

FCES15: The changing course of consumer behavior

Consumers of all kinds have a nearly endless array of options from which to choose, whether they're purchasing furniture, cars, housewares, or any good or service. The same holds true for where they spend their money when dining out.

FCES15: The evolution of restaurant technology

There has been a massive evolution in the use of technology within the past decade, the past five years — and even within just the last year. There are no signs of that evolution of technology use slowing, including in the fast casual restaurant industry.

FCES15: Top 10 PR do's (and a few don'ts)

"Whatever I present to you is my PR moment," Nick Powills, CEO of No Limit Agency, said in opening his session at the Fast Casual Executive Summit in Miami.

FCES15: Beverage smarts: What’s on trend

Beverages are an important aspect of the consumer dining experience and play a critical part of a restaurant’s branding efforts. Being on trend is key to success, say experts.

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