Restaurant organizations apprehensive about Obama's executive action on immigration

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It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

FEATURES


How a hotel became a hot fast casual concept

Marriott transformed its Courtyard food and beverage offerings away from the traditional buffet into a new fast casual format, resulting in a 27-percent jump in guests' intent to recommend and return.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.

COO: Newk's riding high on 'second wave' of fast casual

Jim Greco, newly-appointed COO of Newk’s Franchise Company, sees an opportunity for the chain to supplant early leaders like Panera thanks to culinary-driven menus, open kitchens and exceptional levels of hospitality.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

Four reasons digital screens are more than menu boards

Engaging digital signage can be a key differentiator in the customer experience by educating guests about menu items, driving craving, reducing perceived wait times, and more.

People don’t just leave bad managers...They also leave bad schedules

Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.

Want to influence customers? Listen up, say marketing experts

Listening to customers can yield key insights into what customers like, what they don't like, what's working and what's not. Those insights yield actionable intelligence that can be used to shape messages and strategy.

Eliminate complacency to build a thriving enterprise

People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

Restaurant operators are paying their employees more now than they were last year.

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NEWS


Qdoba experiences double-digit growth in catering sales

Jack in the Box, parent company of Jack in the Box and Qdoba restaurant brands, announced its Q4 and FY results this week. Jack in the Box's Q4 same-store sales were up 3.1 percent at both company and franchised locations. This is compared to a decrease of 0.2 percent during the same period last year. For the fiscal year, ended Sept.

Zoe's comps up 6.3 percent YTD

Zoe's attributes the comp increase to an increase in transactions and product mix, combined with a 1.3-percent increase in price.

Foodservice Packaging Institute's annual Trends Report shows market shifts

Packaging trends include continued interest in sustainable products.

Credit card companies agree to reduce fees 10% in Canada

Card companies will reduce credit card interchange fees over five years by about 10 percent.

Jimmy John's customers file class action suit over data breach

Plaintiffs are seeking unspecified damages and free credit fraud monitoring for three years.

Front Burner Brands adds brand, marketing leaders

Maryellen Torres joined Front Burner Brands this summer as its first-ever chief brand officer, while Michele Whaley became the company's new senior director of marketing.

Capriotti's franchise group changes name, adds board members

Dixie Foods International Inc., a Papa John's and Capriotti's Sandwich Shops franchisee, has changed its name to Preferred Restaurant Brands. The company has also added six members to its board of directors. CEO Ken Antos said 'Preferred Restaurant Brands' better...

Togo's appoints new COO

Jim Peros will oversee all operations and the expansion of the brand's restaurants throughout the West.

Specialty's Café & Bakery gains $37.5M credit facility

The financing from GE Capital will help the 50-unit chain refinance debt and grow.

Wingstop appoints new general counsel

Jay Young, who previously served at Chuck E. Cheese, will serve on the company’s executive leadership team.

Zoe's Kitchen announces secondary public offering

Current stockholders intend to offer 3,800,000 shares of common stock, with 570,000 available for purchase to the underwriters.

TooJay's appoints new CEO

Jim Vinz, formerly the president and co-CEO of Le Duff America, will oversee expansion of the Florida-based company, which currently has 26 locations.

Zoe's Kitchen buys three franchise units, announces Q3

In addition to acquiring three units in Louisiana, Zoe's Q3 comps will range between 5.7 percent and 5.9 percent.

Fuddruckers same-store sales decline 4.6% in Q4

Luby's combo locations, which feature Fuddruckers and Luby's Cafeteria at one property location, were up 5.1 percent in Q4.

Dunkin' Donuts, Starbucks have their eyes on dinner

Dunkin' Donuts and Starbucks are reportedly planning to crash dinner in the New Year. According to The Street, the brands will introduce more "dinner-friendly" items in 2015. Currently, just 40 percent of Dunkin' Donuts sales come after 11 a.m.

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