Holiday retail sales projected to improve

by Valerie Killifer — senior editor, NetWorld Alliance

As holiday shoppers hit the streets, restaurant operators remain cautiously optimistic.

A holistic approach to measuring social media ROI

How to start the long process of gauging your SM successes.

Tossed upgrades image, logo

by Valerie Killifer — senior editor, NetWorld Alliance

The salad chain launches a new store prototype to unveil in Boston.

Eye-tracking technology reveals consumer brand experience

by Valerie Killifer — senior editor, NetWorld Alliance

Sensory Track uses crosshairs that show precisely where a customer is looking.

Fast casuals lead salt-reduction charge

As menu-labeling legislation takes effect across the country, operators are looking at reducing more than calories.

Fast casuals lead salt-reduction charge

As menu-labeling legislation takes effect across the country, operators are looking at reducing more than calories.

'Brand' -- what does it mean to today's marketers?

by Sandy Lechner — client contact, The Synergy Media Team

With promotional dollars at a premium, "branding" needs to take a distant back seat to return-on-investment-based programs for many regional chains.

Technomic report predicts alcohol sales falling in 2010

by Valerie Killifer — senior editor, NetWorld Alliance

Alcohol sales at casual- and fine-dining chains are expected to be slim in 2010, giving some fast casual operators a golden opportunity.

How fast casual operators can mitigate risk

New technologies and attitudes can help operators win the war against employee theft.

Pizza and beer night, reinvented

Adding robust craft beer offerings can put a pizzeria in a category of its own--especially in the fast casual segment.

The sustainability shift

by Valerie Killifer — senior editor, NetWorld Alliance

Five (easy) tips and ideas to help operators create a sustainable restaurant.

On the menu: Local is good, but fresh is better

An industry expert examines which buzzwords resonate best with customers.  

Top 10 brand and marketing trends for 2010

A new definition of value and growing consumer expectations are among the things brands and retailers will need to watch for.

How Kogi BBQ got fired up

by Paul Barron — EVP, NWA

In this video interview, Kogi brand manager Mike Prasad talks about how the company used social media to launch the business.

Back to business basics

Eight steps fast casual operators can follow to be well-positioned for 2010.

Children become fast casual menu targets

by Valerie Killifer — senior editor, NetWorld Alliance

More restaurants are launching or expanding their menus to appeal to children and their parents.

Ones to watch: Obikà Mozzarella Bar

by Valerie Killifer — senior editor, NetWorld Alliance

The concept, open in Manhattan's IBM Atrium, highlights varieties of Mozzarella di Bufala Campana DOP.

Food trucks fuel concept growth

by Cary Stemle — Free-lance reporter, N/A

How restaurants throughout the industry are expanding their footprint through meals on wheels.

Sarku Japan debuts new concept, franchise structure

The new concept features upscale decor and made-to-order menu items, and could give big-name players a run for their money.

How to crack down on foodborne illness

When it comes to employee health issues, restaurant operators should not be afraid of employment laws and the ADA.