2011 FCES: Farm to Fork: Bridging the Sustainability Gap

Consumer interest in sustainability has increased over the past several years; however, a disconnect between the consumer and the menu. In this presentation from the 2011 Fast Casual Executive Summit, the panel looked to bridge the gap between menu items...

Type: Presentation

Sponsor: Fast Casual Executive Summit


2009 Called. It Wants Its Text Analytics Back.

Customer comments are more important than ratings, scores, trends, and key drivers. This truth is apparent once we remember that data-heavy surveys began as an imperfect stand-in for real customer dialog.

Type: White Paper

Sponsor: InMoment


Employee Verification Software Minimizes Liability for Restaurants

Background checks, I-9 verifications and work opportunity tax credits all can be performed using software, streamlining the hiring process and ensuring regulatory compliance.

Type: White Paper

Sponsor: WyckWyre


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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.

Video: Former NFL star shares how football experience shapes his restaurant business

John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to pre-approve all design and construction to be done by the tenant.

Why you should never listen to your customers

"Sometimes I think the perfect restaurant would say “Mother Nature's Health Food” in big letters on the outside, but inside only serve burgers, cokes and fries."

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Video: Execs discuss how to build a foundation for profitable growth

C-level execs from Kudo Corporation, Corner Bakery Café, Giardino Gourmet Salads and Supply Chain Services discuss how to ensure profitable growth, including building an efficient supply chain.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, but the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

How fans create a comfortable, more profitable restaurant

Overhead fans are an effective way to distribute both air-conditioned and heated air. Using fans to mix the air creates consistent temperatures throughout the restaurant, eliminating troublesome hot and cold spots.

Video: What fast casuals can learn from Chick-Fil-A

Maureen Donahue, Chick-Fil-A's manager of franchising selection, believes one big reason for the brand's success is that the chain doesn't target a specific customer as it believes Chick-Fil-A is for everyone.

5 ways to get the most out of your supply chain

Having the time and infrastructure to focus on 100 percent of what you purchase could be the difference between a good food product and small savings to a great food product with significant savings.

The changing franchise landscape: Why Incorporation matters more than ever

It is more important than ever for franchisees and franchisors to work together and remain a united front. There are many ways to achieve this, of course, but franchisors facilitating compliance education and support programs for their franchisees, to ensure the health and longevity of their businesses, is one very effective way.

3 changes to PCI mandate that restaurateurs don't understand

Three changes to the PCI DSS mandate have already had dramatic effects on a number of business owners and vendors.

Saying no to digital: Why haven't all restaurateurs embraced new POS systems?

A new study looks at why many restaurants haven't implemented a digital POS system.

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.

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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.

NEWS