Which Wich CEO, Summit attendees make 10,000 PB&Js for Dallas homeless

Attendees at this year's Restaurant Franchising and Innovation Summit rolled up their sleeves and made more than 10,000 peanut butter and jelly sandwiches during a Spreading Party lead by this year's keynote speaker, Which Wich founder and CEO Jeff Sinelli.

How self-serve kiosks can rescue corporate dining — part 2: how the solution came to be

While self-serve kiosks allow corporate dining locations to eliminate the cashier and improve the speed of service for customers, there had been no "off-the-shelf" solution - until now.

Trumpcare yanked before vote, Affordable Care Act remains ... for now

Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act remains with plenty of questions about what's next being asked by restaurant leaders and employees.

Starbucks to create 240K jobs

The chain is on target to create more than 240,000 jobs globally —  68,000 in the U.S. — by opening 12,000 stores globally and 3,400 new stores in the U.S. by 2021. Jobs were just one of the many topics Starbucks execs addressed during today's shareholders meeting, however.

How self-serve kiosks can rescue corporate dining — part 1

The self-serve kiosk rewrites the economics of corporate dining.

Automation: The possibilities of robo-restaurateuring - Part 3 of 3

Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.

Kat Cole: 'Female leaders must mentor other women'

Kat Cole started in the industry as a hostess when she was 17. She now leads Focus Brands, overseeing 4,500 ice cream shops, bakeries, restaurants, and cafes in the United States, the District of Columbia, Puerto Rico, and 60 foreign countries.

Buffalo Wild Wings CEO: 'Having diverse leadership brings out the best in any industry'

Sally Smith believes women make great leaders because they "figure out a way to do it all."

Spring training: Are you disengaging your employees?

Clearly, increasing employee satisfaction, engagement, and retention is critical to your success, but the question remains: What can you do to truly achieve these objectives?

Amsterdam Falafelshop CEO: 'Always see the human side'

Arianne Bennett and her husband created Amsterdam Falafelshop 10 years ago and have developed it into a successful franchise.

The plant-based burger that 'bleeds' like rare beef

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce cow-based meat. It's the Impossible burger and it makes its chain debut today.

The LTO list grows: More chains drop lines for Lenten followers

To catch customers who observe Lent, as well as those who just like a good fish sandwich, here are some of the fishy offerings currently coming up on menus,

Cousins redesign highlights why Boomers are still important

Millennials are the age group of the moment, but the boomers who once held that title should not be forgotten just yet, particularly when it comes to restaurant redesign, according to those at Cousins who've just gone through the process.

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.

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