Preparation, facts and a good attitude can go a long way to trimming a restaurant's lease.

Service and support are generally not considered strengths of technology suppliers in the QSR/Fast Casual industry. WAND is elevating the standards. Calls are answered - not abandoned - and a large …

Restaurant operations today are faced with tough issues: keeping customers satisfied in a competitive marketplace, reducing costs through greater efficiency, and finding new ways to grow their …

FastCasual.com's seventh annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, people, technology, menu trends and innovations leading the industry.

Operators may think franchising is too expensive or difficult, but knowing the facts can help a restaurant grow.

From location-based marketing messages to self-ordering kiosks, iPads and mobile and web ordering, advancements in customer-facing technology are coming faster than what the industry deploy. Get up …

Sue Hensley of the National Restaurant Association gives 2011 Fast Casual Executive Summit attendees an inside glimpse at the legislation shaping the industry. From menu labeling, swipe-fee reform …

Rising food costs have impacted almost every restaurant operation in the U.S. In this session from the 2011 Fast Casual Executive Summit, operators and analysts discussed the macro and micro forces …

In this session from the 2011 Fast Casual Executive Summit, attendees heard from operators large and small about the ways they are growing sales, integrating creative marketing techniques and (re …

In the 2011 Fast Casual Executive Summit opening keynote, Suzy Badaracco, toxicologist, chef, dietician and founder of Culinary Tides, discusses the latest in menu and flavor trends covering health …

Today’s successful beverage program comes in many shapes and sizes. While fountain beverages are working for some, other restaurant chains have opted to eliminate carbonated beverages from their …

While consumer spending habits at restaurants hasn’t changed over the last 50 years, but what consumers are looking for from restaurants has. Menu and ingredient transparency, value and consumer …

Music is the key ingredient to your restaurant’s atmosphere – it’s a big part of the interior design. But how much thought is really given to what’s coming out of the speakers? How is it …

Operators can take steps to preserve their margins despite record increases in the cost of coffee.

Operators should consider the brand's image and marketing services as well as their own assets and qualifications.

Financial numbers tell you what you’ve done. But to drive future same store sales growth, you need to know how each of your stores is operating, and what your customers experience.

Digital technology helps turn customers’ ordering uncertainty into revenue.

Every brand has their own value proposition just like they have their own menu, service standards and branding. Customers react to these unique offerings by visiting more often, buying more per visit …

Excessive voids waste customer time, increase food costs and can point to employee theft. A point-of-sale system that reduces voids can help.

Centralized control enables easy access to POS management, including centrally stored files, role-based access and remote configuration.