Slapfish 'popping up' in Brooklyn

Slapfish celebrating National Seafood Month with a unique New York event.


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.

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.

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.

How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily identify systems that are inefficient or improperly used.

Restaurateurs speak out against NLRB ruling

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.

CONNECT: Does your mobile experience offer 3 crucial things?

Three components are necessary for a successful mobile experience.

6 ways to make your restaurant more sustainable without cutting profits

Follow these six tips that relate to promotions planning and execution to make your restaurant more sustainable in the current industry climate.

5 ways to future-proof your restaurant via WiFi

Changing market dynamics has fueled fierce competition among QSR, fast casual and casual dining restaurants, but providing guest WiFi represents a strategic opportunity to differentiate the customer experience and drive sales.

How 'informed' employees will make your restaurant more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.

Blurred lines: Will QSRs take DIY customers from fast casuals?

Fast casuals have been on top when it comes to customizable concepts, but QSRs are embracing the trend as well.

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Cosi reports sluggish Q3 sales

Così reported sales declined .3 percent in the third quarter of 2015, as compared to the third quarter of 2014.

Report: Small business owners not concerned with competing with national brands

The top concerns for merchants are competing small businesses, changing EMV requirements as well as the overall state of the economy and how it will impact business during Q4 and into 2016.

Mamoun’s Falafel names director of operations

Mamoun’s Falafel Restaurant, which has six locations, has hired Christopher M. Ferrone as its director of operations.

McDonald's Canada adding digital kiosks to compete with fast casuals

McDonald’s Restaurants of Canada Ltd. is introducing digital kiosks at its restaurants to allow customers to order premium hamburgers from almost 30 options.

Juice It Up! sales up 7 percent

The company saw an uptick in average unit volume and the number of stores opened on average was up 5 percent over last year

Tortas Frontera wins MUFSO Hot Concept award

Tortas Frontera, Chef Rick Bayless’s fast-casual concept, was honored this week with the 2015 Hot Concept Award at the Multi-Unit Foodservice Operators.

Zoe’s Kitchen names former retail exec as CFO

Zoe’s Kitchen has named Sunil M. Doshi as its CFO.

RAVE's Pie Five, Pizza Inn report strong sales for Q4

RAVE Restaurant Group, parent company of Pizza Inn and Pie Five, reported this week that both consolidated revenues and store retail sales increased during the fourth quarter of fiscal 2015.

Grandfather invents 'safe' cleaning agent to disinfect restaurants' indoor playgrounds

After taking his grandchild to a dirty indoor playground at a restaurant, a grandfather created a three-step system to help restaurant and other facility owners safely disinfect play areas.

Biscuitville Fresh Southern names new president

Biscuitville Fresh Southern has hired Jim Metevier as president. He will work with CEO Burney Jennings to grow sales and tap new audiences.

Cosi reports slight sales bump

Cosi reported a 1 percent increase of system wide comparable restaurant sales.

Zoës increases sales during Q2, announces partnership with party planner

Zoës Kitchen has reported comparable restaurant sales grew 5.6 percent and total revenue increased by 30 percent to $54.5 million during Q2.

Economy on a healthy road as August comes to a close; good news for restaurants

Consumers were spending on big items, thanks to increases in wages and salaries. The healthy economic trend is predicted to continue.

NRA: NLRB’s ruling upends 'joint-employer standard'

The National Labor Relations Board’s (NLRB) ruling in the Browning-Ferris Industries case has broad implications across several industries, including restaurants, according to the NRA.

GRILLiT names new CEO

GRILLiT’s Ghazi Hajj has resigned as CEO and has been replaced by Henry L. Klein.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.