Catering book to focus on growing channel

by Valerie Killifer — Editor, FastCasual.com

MonkeyMedia Software CEO Erle Dardick presents his perspective on how multi-unit restaurant operators can create a new revenue stream through catering sales.

U.S. restaurants join Japan earthquake relief effort

by Kim Williams — Reporter, NetWorld Alliance

Chains and independents are sponsoring promotions and contributing funds to help with the earthquake/tsunami recovery.

Daphne's California Greek unveils new brand identity

by Valerie Killifer — Editor, FastCasual.com

The former Daphne's Greek Cafe has changed its logo, name and corporate culture since August 2010.

Business intelligence solutions shed light on fast casual operations

by Kim Williams — Reporter, NetWorld Alliance

Potbelly, Panera Bread and zpizza are just a few of the restaurant chains utilizing new solutions offered by business intelligence providers.

Concept review: America’s Next Greatest Restaurant

By Linda Duke

FastCasual.com releases Top 100 Movers & Shakers

by Valerie Killifer — Editor, FastCasual.com

FastCasual.com has released its sixth annual Top 100 Movers & Shakers, a ranking of the best fast casual concepts of 2010.

CIT podcast touts restaurant-capital rebound

by Alicia Kelso — Editor, QSRWeb.com

After a few years of conservatism, capital is slowly becoming more accessible for restaurant-industry operators.

Fast casual segment outperforms industry

by Valerie Killifer — Editor, FastCasual.com

Visits to fast casual restaurants grew 17 percent throughout the last three years while the rest of the industry experienced its steepest traffic declines in…

Digital menu boards: Poised for U.S. growth

by Valerie Killifer — senior editor, NetWorld Alliance

While the rollouts of digital menu boards are taking international markets by storm, implementation is slow but steady in the U.S.

Farm-to-fork trend inspiring operators

by Kim Williams — Reporter, NetWorld Alliance

As the use of farm-branded ingredients continue to be a growing trend on restaurant menus, farm-to-fork purchasing companies are picking up speed.

Balancing act: How to create a harmonious franchise system

When franchisees and franchisors communicate clearly disagreements can become meaningful.

Commentary: 13 reasons NOT to open a restaurant

Thinking about opening a restaurant? Consider these 13 points before you jump into unknown territory.

Three critical mistakes in managing a social media crisis

By Sue Reninger

Ron Shaich: The accidental philanthropist

by Valerie Killifer — Editor, FastCasual.com

How Panera Bread's chairman and former CEO used skill, knowledge and know-how to launch an industry movement.

Commentary: Coffee wars shift to oatmeal

Foodservice giants have upped the ante on menu competition, and McDonald's recent introduction of oatmeal is the perfect example.

Tin Star embarks on Texas-sized turnaround

By Steve Coomes

Food trucks: Taking your brand to the streets

By Tom Smith

Corn at center of price increases

By Steve Coomes

Love is in the air: Lenny's launches huge Facebook promo

by Alicia Kelso — Editor, QSRWeb.com

Fans who "like" the brand will earn a free half-pound sub.

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.