Features
Chick-fil-A, P.F. Chang's, IHOP leaders share tips for successful franchisor-franchisee connection
Top restaurant brands offer insight on what factors are critical in developing a successful franchisor-franchisee relationship.
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Bonchon, Asian Box, Zoup Eatery leaders discuss hiring, retention best practices
by Mandy Wolf Detwiler — Editor, Networld Media Group
Hiring and retention remains a critical issue plaguing the restaurant industry today. A panel of experts at the Restaurant Franchising & Innovation Summit…
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Fast casual brands conquering 'the munchies'
by Cherryh Cansler — Editor, FastCasual.com
Although not a official holiday, April 20 has a special place in the hearts of marijuana lovers around the world, with many celebrating it each year. Fast…
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Cowboy Chicken, Fazoli's, CKE Restaurant leaders offer insight on reducing labor shortage pains
by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
Artificial intelligence technology is proving to be a panacea to the restaurant industry’s labor challenges while also presenting a consistent way to drive…
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Original ChopShop, McAllister's, Mutt's Canine Cantina leaders share clever marketing tips
by Mandy Wolf Detwiler — Editor, Networld Media Group
A panel discussion at the Restaurant Franchising and Innovation Summit examined ways to market without breaking the budget.
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Examining alternatives to raising menu prices
by Mandy Wolf Detwiler — Editor, Networld Media Group
In the second part of a two-part series on raising prices, we examine how much is too much and potential alternatives to increasing prices.
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How Oath Pizza's refresh is modernizing its operations
by Mandy Wolf Detwiler — Editor, Networld Media Group
Oath Pizza was founded in 2015 and is already undergoing a rebrand. Learn what's behind the brand refresh and how it will affect the company's future.
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How to determine when it's time to boost menu prices
by Mandy Wolf Detwiler — Editor, Networld Media Group
In part one of a two-part series, we take a look at making the decision to raise prices and how to do so without losing the customer base.
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Wow Bao leader talks career growth, how ghost kitchens can drive success
by Mandy Wolf Detwiler — Editor, Networld Media Group
Wow Bao CEO Geoff Alexander kicked off the Restaurant Franchising and Innovation Summit in Nashville, Tennessee, being held March 30 through April 1, with a…
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Savannah Seafood Shack boiling nationwide
The restaurant, which has been featured on the Cooking Channel, Food Network and the Travel Channel, is scouting for locations in the the top 40 media markets…
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FAT Brands CEO denies fraud allegations, looks forward to growth
by Cherryh Cansler — Editor, FastCasual.com
Andy Wiederhorn said his lawyers will prove his innocence and that FAT Brands is growing strong.
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Fazoli's names president as Carl Howard retires
by Cherryh Cansler — Editor, FastCasual.com
Doug Bostick, who has been with Fazoli's for the past 21 years, will serve as president and shares his plans for growing the brand.
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How 1 brand is changing the 'face' of barbecue
by Dan Hyman
Sonny’s BBQ pitmasters are bringing more women to the industry.
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Sweetgreen CEO sees 'clear runway' for 1,000 locations by 2030
by Cherryh Cansler — Editor, FastCasual.com
Sweetgreen's shares were up 17% Thursday after the Los Angeles-based company reported that revenues were up nearly 40% and that same-store sales increased 63…
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3 Ways to future-proof your restaurant tech stack
by Paul Radley — Marketing Manager, Qu POS
It’s clear that a digital transformation is no longer a "nice to have" but a necessity for future viability, and winning restaurants in the post-pandemic…
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Noodles & Co jumping on price-increase bandwagon
by Cherryh Cansler — Editor, FastCasual.com
CEO Dave Boennighausen said temporary store closures and reduced operating hours caused by Covid's delta surge in the Rocky Mountain West and Upper Midwest…
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Mici Italian has big plans for 2022
by Mandy Wolf Detwiler — Editor, Networld Media Group
Mici Italian has seven units in the Denver area. The company is poised for growth and has plans to double its size in 2022.
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Can this untapped labor pool help keep your restaurant open?
by Cherryh Cansler — Editor, FastCasual.com
Restaurants all over the U.S. are struggling to stay open due to increased quit rates, but there is one group of people who could help if given the chance.
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4 technologies that can help manage labor shortages
by Cherryh Cansler — Editor, FastCasual.com
Restaurants hoping to keep up staffing levels must pay more, which means cutting food and labor costs. Automating kitchen tasks, transforming customer phones…
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Chipotle CEO open to price increases
by Cherryh Cansler — Editor, FastCasual.com
Chipotle's Q4 earnings mostly beat analysts' expectations, despite higher food and labor costs. Its December price increase helped to offset their impact…
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