Cause Marketing: How Partnering with Charities Can Benefit a Restaurant

Helping others also can help generate a positive response to a restaurant, increase sales and improve customer loyalty.

Type: White Paper

Sponsor:


Digital Display Technology: An Introduction to Digital Signage

Digital signage is a viable and effective communications tool, but companies taking the first step in signage deployment will be much more successful on the playing field if they understand the basics of what digital media is and how it operates. Learn the basics of digital signage and how to make it most effective.

Type: Guide

Sponsor: LG Electronics USA, Inc.


WEBINAR: How A Tablet POS Can Make Your Business More Profitable With Less Investment

Date:Tue, Jan 19, 2016 | Time:02:00 PM EST | Duration:1 hour | You might run an amazing pizzeria, a fantastic barbecue joint or a really cool gift shop, but business doesn’t stop after you sell a large slice, a rack of ribs or a bag of souvenirs. You still have employees to track, inventory to manage and customers to engage.

Type: Webinar

Sponsor: NCR Corporation


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FEATURES


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.

FCES15: Real estate decision requires lots of homework, data insight

As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.

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.

Could your restaurant survive a 15% decrease in business?

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply point at one entity and say, “It’s this guy, right here.” In...

Transparency is the Key to Successful Menu Labeling

My NRA show experience started out with a session on Menu Labeling first thing Saturday morning and was a perfect way for me to begin this amazing conference. Unsure what I was expecting but it turned out to be a...

Tiki, sangria, kombucha …oh my!

Winter is to spring as the economic crisis is to the recovery. And thank goodness spring is finally here. The grasses and strawberries set out their roots and shoots in search of unconquered ground.

U.S. restaurants join Japan earthquake relief effort

Chains and independents are sponsoring promotions and contributing funds to help with the earthquake/tsunami recovery.

Concept review: America’s Next Greatest Restaurant

By Linda Duke Any restaurant operator watching American’s Next Greatest Restaurant this week would have gone absolutely nuts watching the contestants trying to pull off a lunch rush service at a busy Chipotle. It was excruciating as they botched orders and the line backed up outside.

Food trucks: Taking your brand to the streets

By Tom Smith These days, some of the food that’s moving fastest is … the food that’s moving fastest. Brick and mortar operations are finding an increasingly important opportunity in food that drives to its customer — rather than the...

Be allergy aware: A quick guide to the most common food allergies

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.

Firehouse Subs CEO: Are there too many restaurants?

Are there too many restaurants? As we start 2011, it would appear that we are looking at another year of contraction in terms of the number of restaurants in the United States. The latest prognostication comes from an analyst at Barclays Capital, and is echoed by other industry gurus.

Menu labeling is HOT for 2011!

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...

Local: The ins, the outs and the details

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.    And with good reason.

Is your restaurant required?

Is your restaurant required by law to post nutritional information? As restaurant owners and managers you are accustomed to customers’ inquiries for the ingredient and nutritional information on your menu. Until now, answering these questions was purely at the discretion of management.

Mediterranean diet spurs concept growth

How two concepts are providing healthful Mediterranean cuisine to Detroit and Denver diners.

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Independent Restaurant concepts, techniques and case studies on Fast Casual.

NEWS