Kiosk translates in sign language to assist hard of hearing customers

Juke Slot develops a kiosk that offers sign language for hard of hearing customers, a significant market with special needs. One customer's experience alerted the company to the need.

5 ways to run your restaurant in an uncertain political time

With questions surrounding labor costs and market patterns many restaurateur operators may wonder how to deal with this tumultuous period and continue to move forward?

How self-serve kiosks get the orders rolling at Burger Boss

Burger Boss, a fast casual chain in Southern California, has found self-serve kiosks a great tool for engaging customers in creating their orders and in improving speed, accuracy and overall satisfaction.

Study: Billions wasted on loyalty efforts that bomb

Restaurants invest a lot in loyalty programs, but one massive study just completed by operational strategy company, Accenture, says a lot of that money is currently wasted because their data shows the programs often miss their mark, according to a news release.

Franchise focus: How 1 brand is taking poke mainstream

Pokeworks, which couples high-quality seafood with traditional Hawaiian ingredients, including furikake, hikiki seaweed, mango and macadamia nuts, is expanding this year to NYC, Seattle, Chicago, and Washington DC, and recently opened its first franchise in Boston.

How to romance customers out of Valentine's Day dollars

Coming up with attractive and creative Valentine's Day promos can be a challenge when nearly every restaurant on the planet is competing for the consumer’s love and affection. Check out some of this year's promotions.

NYC restaurateur proposes 3-tier minimum wage to 'help small business owners'

CEO Willie Degel thinks the industry should have a specific minimum wage for private companies with less than $25 million in revenues, a higher wage for private companies making $25-$50 million and an even higher wage for publicly traded companies.

UFood Grill using kiosks to get face-to-face with customers

Facial recognition kiosks are the technological highlight of UFood Grill's first stand-alone street location.

2 events to help you succeed in franchising

To help operators avoid common pitfalls and to learn about the new technology now available to help restaurateurs succeed, Networld Media Group is hosting two events focusing on franchise growth and innovation.

3 brands discuss sweating out Super Bowl's 'super Busy-ness'

Across the U.S. this pre-Super Bowl week, restaurant owners, employees and vendors are probably popping extra vitamins — maybe even carb-loading a little in anticipation of the monumental demands coming Sunday. Here three brands relay the worries, the work and the potential wealth at stake.

Why the restaurant industry's relationship with US government is still #Complicated

Considering President Donald Trump's passion for business, many were hoping the relationship between the restaurant industry and the government would be less strained. Feelings about his leadership are mixed, however.

What restaurateurs can learn from Starbuck's mobile ordering challenges

Starbucks said it faced operational challenges at some of its stores where mobile ordering is popular. How Starbucks responds to this challenge is something the industry will closely monitor as mobile ordering becomes a standard feature for many fast casual chains as well as a revenue generator.

New year, new menu: Winter's trends include bowls, healthful options, variety of proteins

While many people are thinking about improving themselves in the new year, restaurants are tempting them with new menu options or LTOs.

Food truck growth goes full throttle: Part 4 -- entrepreneurs ready their battle plans

Entrepreneurs from all walks of life have launched successful food trucks. Interviews with those who have traveled the rough waters in this emerging industry offer insights about what obstacles they faced and how they addressed them.

Food truck growth goes full throttle: Part 3 – an industry infrastructure emerges

Food trucks are the fastest-growing foodservice channel, and the niche is evolving into a well defined industry with its own organizations and support entities, including specialized software providers and event organizers. Part 3 in this 4-part series explores the emerging industry.

Food truck growth goes full throttle: Part 2 - costs and challenges

Businesses and individuals driven by a passion for serving all types of food are recognizing the opportunity to launch a food truck. While these entrepreneurs hail from a variety of backgrounds, they all face the challenges of having sufficient capital, defining their niche, establishing a solid business strategy and executing it.

Why gluten-free isn't a dying trend

The gluten-free demand, which started a few ago, shows no signs of abatement. Instead, the trend is giving indications that it's spreading to include all restaurant sectors, including those offering quick-service sandwiches and fast casual concoctions of all sorts.

Food truck growth goes full throttle: Part 1

This four-part series explores the successes and challenges of the food truck industry, which has grown by 12.4 percent over the past five years. It's now worth $650 million and should hit $2.7 billion this year.

Can Smashburger's former CEO put Pie Five back on positive path?

The last few years have been tough for Rave Restaurant Group, which owns Pie Five and Pizza Inn. Smasburger's former CEO, Scott Crane, however, stepped into the corner office this week and has plans to grow the brand.

Cafe Rio execs talk strategy behind brand's rapid growth

Strong leadership, innovative tools and a commitment to treat each location as its only location are all reasons for the brand's robust growth.

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