Nathan's Famous tech transformation: Serving customers 'where, when and how' they want it

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

After a solid 102 years in existence, Nathan's Famous — one of the few U.S. brands around for the last pandemic in 1918 — has made a timely tech transformation…

Why Schlotzsky's isn't ready to reopen dining rooms

by Cherryh Cansler — Editor, FastCasual.com

Although based in Georgia, where restaurants are now allowed to reopen dining rooms, Schlotzsky's has decided against welcoming in-store dining. COO Tory…

To reopen or not to reopen: How soon is too soon?

by Cherryh Cansler — Editor, FastCasual.com

In all things, someone has to go first, and in the pandemic in which we are now living, the state of Georgia has taken the lead in allowing restaurants to…

Small businesses prepare for second chance at SBA loans

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Businesses that lost out on the first round of funding from Small Business Administration loans for relief from the coronavirus pandemic have been given a…

Webinar to help leaders optimize restaurants for online, curbside orders

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

This free hour-long webinar features what restaurant brands need for an easy-to-use and secure POS system.

It's business (almost) as usual at I Heart Mac & Cheese

by Cherryh Cansler — Editor, FastCasual.com

Although sales are down 60-75% at I Heart Mac & Cheese, CEO Steve Giordanell is moving ahead with growth plans.

Tacos 4 Life co-founder on the permanent effects of COVID-19

by Cherryh Cansler — Editor, FastCasual.com

Austin Samuelson reveals how the pandemic has forever changed his operations strategy.

SBA runs out of COVID-19 relief money; lawmakers fight over refunding

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Two Small Business Administration programs designed to help businesses weather the pandemic — the Paycheck Protection Program and the Economic Injury Disaster…

Infographic: Global customers trust restaurants despite pandemic

After polling about 1,800 potential restaurant customers in five countries hit hard by the pandemic and at various stages of economic return, Revenue…

Pork shortage in offing after major US processor closes due to COVID-19 cases

The closure of one of the nation's largest pork processing plant after approximately 300 positive COVID-19 cases among workers could soon have a powerful…

Rubio's, Cowboy Chicken, Boston Market have Easter dinner covered

by Cherryh Cansler — Editor, FastCasual.com

Many Americans typically spend Easter Sunday at large family gatherings, which isn't possible this year with COVID-19 still running its course. Several fast…

Chef Chatter: Shuckin' Shack COO reveals science behind menu innovation

Shuckin’ Shack COO and Chef Bill Bartlett discusses what makes the seafood concept stand out in the crowded segment.

SoBol CEO, franchisee not giving up during COVID-19

by Cherryh Cansler — Editor, FastCasual.com

Sobol Co-founder Jason Mazzarone is doing everything he can to help his 6-year-old business survive.

How the CARES Act can help large restaurant brands

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The Coronavirus Aid, Relief, and Economic Security Act, signed into law at the end of March, provides new loan programs that vary depending on a company’s…

COVID-19 will forever change the foodservice industry

by Bruce Reinstein — President, consolidated concepts

Experts predict how the coronavirus will affect the foodservice industry through three lenses: consumers, operators and manufacturers.

7 ways the CARES Act could hurt restaurants

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

The National Restaurant Association this week sent letters to leaders at the U.S. Treasury and Small Business Administration asking for clarification — and in…

Schlotzsky's CEO: Restaurants must 'lean in hard on business partners'

by Cherryh Cansler — Editor, FastCasual.com

Schlotzsky's CEO Beto Guajardo is helping franchisees in four main areas: communications, financial support, operations and promotions.

How your restaurant can tap into the SBA funding

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The Small Business Administration has various loans for companies in need of financial help to survive the coronavirus epidemic. Experts shed some light on the…

8 franchisors waiving royalty fees

by Cherryh Cansler — Editor, FastCasual.com

Freddy's Frozen Custard & Steakburger, Barberitos, Dickey's Barbecue Pit, Firehouse Subs, Gyroville, Muscle Maker Grill, Qdoba and Schlotzsky's are cutting…

Wow Bao wants to be your next revenue stream

by Cherryh Cansler — Editor, FastCasual.com

The Chicago-based chain is giving restaurant brands all over the U.S. access to another revenue stream by allowing them to serve a limited menu of its Bao…