Cosi shares fall below $1, faces Nasdaq delisting

If Cosi cannot get shares up over $1 by May 16, it faces delisting.


5 pros and cons of scaling your restaurant business

Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.

Video: McAlister's CEO on getting franchisee buy-in with new initiatives

Carin Stutz, president of McAlister’s Deli, and Ricardo Belmar, of Hughes, discuss business strategy at the 2015 Fast Casual Executive Summit.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

Muscle Maker Grill founder is 'serious as a heart attack' about winning US presidency

Muscle Maker Grill’s founder, Rod Silva, has entered into the 2016 U.S. presidential race, hoping that his passion to help Americans become healthy will resonate with voters.

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.

Tips, advice on preparing the brand for unit expansion

Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.

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.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

Street Value: The real economics of launching a food truck

The food truck bubble hasn’t burst yet.

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.

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Toast report reveals which technologies restaurant operators are seeking

A Toast Inc. report found that technologies helping restaurant operators with hiring and training staff, Inventory management and online ordering are in demand.

Revention releases self-service ordering kiosk

Revention announced the release of its self-service ordering kiosk application.

MOD Pizza introduces new non-GMO pizza dough flour

MOD Pizza announced it is building on its commitment to high quality ingredients through a partnership with King Arthur Flour Company, the nation's oldest flour company.

Amazon Prime delivering food from LA restaurants

LA-based restaurants either have a new partner or new competitor now that has expanded Prime Now, the company's one-hour delivery service, to include delivery from local restaurants, including Umami Burger, Baby Blues BBQ, Wokcano, Hurry Curry of Tokyo, Feast from the East, John O'Groats Restaurant and more.

Fast food strikers sending message to presidential candidates

Fast-food workers across 270 U.S cities are striking today in a protest for higher wages and union rights, according to Fight for $15, the organization that represents the workers and is backed by the Service Employees International Union.

Yogurtland adds 4 senior team members

Yogurtland announced the addition of four new senior team members.

Pieology Pizzeria names VP of real estate

Pieology Pizzeria announced it has named Randy Carucci as its new vice president of real estate.

E-learning collaboration helps restaurants boost business with multicultural guests

DiscoverLink and the Multicultural Foodservice & Hospitality Alliance are teaming up to deliver online cultural intelligence training via a restaurant-optimized learning management system.

Luna Grill names VP of marketing

Luna Grill has tapped Nicole Abraham as vice president of marketing.

Research reveals key competencies dictate success, not a person’s age

The generational age of an employee is not a critical as the skill set competency in making a good hire.

Q3 revenue up at Chipotle

Chipotle Mexican Grill reported today that revenue increased 12.2 percent to $1.2 billion during Q3 compared to last Q3 in 2014.

Frank Paci takes the 'Corner' office

Frank Paci is taking over as CEO at Corner Bakery Cafe and Il Fornaio, assuming the position previously held by Mike Hislop, who will remain chairman of the board.

Restaurant Franchising & Innovation Summit kicking off in March

The event is targeted to corporate executives and will focus on powering franchise growth through technology and leadership.

Danny Meyer's restaurant brands eliminate tipping

Union Square Hospitality Group announced today that starting in November, it will eliminate tipping at all of its13 full-service venues, while also increasing menu item prices

Trading in coffee for burritos: Former Starbucks CIO joins Chipotle

Chipotle Mexican Grill has hired Curt Garner as chief information officer.

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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.