How Genghis Grill rolled out virtual concept in 2 months

by Cherryh Cansler — Publisher, FastCasual.com

Genghis Grill has rolled out a virtual concept — Stir Fry Chef.

Survey: Fast food/fast casual face-off intensifying

The lines are blurring but the battle is intensifying for customers between fast food and fast casual restaurants, according to a survey identifying a number…

Masks 'not optional' for restaurant workers

by Cherryh Cansler — Publisher, FastCasual.com

Although Americans all over the country are ditching their masks, restaurant employees can't throw them out any time soon.

A frank talk with Yum's recently retired CEO enthralls in 'Rebounding on Steroids' webinar

by S.A. Whitehead — Food Editor, Net World Media Group

Greg Creed led the QSR powerhouse, Yum Brands, for five years and developed some very definite views on what works and what doesn't when it comes to restaurant…

Will these LTOs increase fast casual traffic?

Brands have always use limited-time offers to give customers new reasons to visit their stores, but they are doubling down on that strategy as people are…

Plant-based concept founder hopes to be 'the next McDonald's'

by Cherryh Cansler — Publisher, FastCasual.com

Steele Smiley has created a plant-based concept — Stalk & Spade— in Wayzata, Minnesota.

How 1 casual dining chain is competing with fast casuals

by Cherryh Cansler — Publisher, FastCasual.com

After testing its new chicken brand at a Cincinnati festival,  Buffalo Wings & Rings is rolling out the concept via ghost kitchens.

Starbucks CEO: 'US sales have fully recovered'

by Cherryh Cansler — Publisher, FastCasual.com

Starbucks CEO Kevin Johnson not only outlined the five consumer behaviors driving the chain's strategy but also revealed how artificial intelligence and store…

DoorDash changes pricing, offers 15% commission option

DoorDash is launching a sliding scale pricing structure for local restaurants that it says is intended to give operators options to make more money and adjust…

Honeybee Burger: A plant-based burger with passion

by Pat Shea — Editor, NetworldMedia

Fast Casual spoke with Adam Weiss from Honeybee Burger and Virtuous Foods on plant-based products and embracing inclusivity in this emerging market.

3 fast casuals conquering 'the munchies' on 4-20

by Cherryh Cansler — Publisher, FastCasual.com

To celebrate the holiday known as 4-20 in cannabis culture, several fast casual brands are offering special menu items and marketing campaigns.

Walmart embracing fast casuals, local services as store-based tenants

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

With the departure of McDonald's and Subway operators from within its storefronts, Walmart aims to fill in-store leased space with "relevant" tenants, ranging…

On-demand webinar: How to unblock your restaurant's loyalty blind spot

Learn why your loyalty program is probably missing more than 95% of your customers and, most importantly, what to do about it.

The Habit Burger Grill delivering much more than great burgers during pandemic

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

The fast casual brand, which operates 306 restaurants and 10 catering food trucks, has been busy serving up kindness, compassion and support to those on the…

Rooster & Rice thriving amid pandemic, standing up to Asian hate

by Cherryh Cansler — Publisher, FastCasual.com

San Francisco-based Rooster & Rice is leveraging its success throughout the pandemic for even more growth in 2021 and beyond.

Pandemic inspires Mighty Quinn's to make soap, save the competition

by Vanessa Montalbano

Micha Magid, co-founder and co-CEO Mighty Quinn's Barbeque, discusses how the pandemic changed the concept's operations model.

Mooyah Burgers ups its game with menu boards

by Bradley Cooper — Editor, Connect Media

Fast casuals have historically viewed the drive-thru as optional, but when COVID-19 hit in 2020, many had to rethink their strategies as indoor dining was no…

Why Rise Biscuits phasing out cashiers, leaning on self-service

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Rise Southern Biscuits and Righteous Chicken deployed its first self-order kiosk in 2015. Earlier this year, it deployed its first pickup lockers.

On-demand webinar: How to keep fraudsters from bilking your QSR via the Telegram app

One of the latest scams targeting QSRs involves everything from the so-called "deep web" to bitcoin payments and, of course, fraud on just about every level.

Restaurateurs: American Rescue Plan is beacon of hope

by S.A. Whitehead — Food Editor, Net World Media Group

With today's presidential signature on the nearly $2 trillion American Rescue Plan stimulus, a collective sigh of relief is being heard from restaurateurs…