Features
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.
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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.
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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…
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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.
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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…
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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.
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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…
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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…
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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…
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Boloco CEO: 'It was a miraculous day'
by Cherryh Cansler — Editor, FastCasual.com
COVID-19 is taking its toll on businesses across the U.S., and Boloco CEO John Pepper wasn't going down without a fight.
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Is the government's boost enough to save the restaurant industry?
by Cherryh Cansler — Editor, FastCasual.com
Leaders of Firehouse Subs, Boloco and the National Restaurant Association weigh in on if the Coronavirus Aid, Relief, and Economic Security Act goes far enough…
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Boloco CEO: 'Survival is in question'
Boloco CEO John Pepper calls on customers to help him stay open.
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How Cousins Subs is delaying layoffs as long as possible
by Cherryh Cansler — Editor, FastCasual.com
Like many restaurant concepts trying to survive COVID-19, sales are down at Cousins Subs, a Wisconsin-based chain with more than 100 locations. CEO Christine…
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Balance Grille, Mooyah helping industry navigate COVID-19 crisis
by Cherryh Cansler — Editor, FastCasual.com
As the restaurant industry adjusts to the crisis that is COVID-19, leaders of two fast casual brands, Balance Grill and Mooyah, are doing their best to make…
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Restaurants offering creative promos to drive traffic during social distancing
by Cherryh Cansler — Editor, FastCasual.com
Whether its slashing delivery fees, offering funny promotions or expanding services to include grocery delivery, fast casual brands are finding ways to survive…
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Smashburger, AMC Theatres execs among leaders weighing in on COVID-19, shrinking kitchens
by Cherryh Cansler — Editor, FastCasual.com
Leaders from AMC Theaters, Wing Zone, Smashburger, Four Foods Group and Middleby discuss how they are changing their kitchen designs to stay profitable, while…
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Adapting to the new normal: Vendors offer free services to restaurant operators
by S.A. Whitehead — Food Editor, Net World Media Group
Restaurant operators are scurrying to completely revamp operations to meet the needs of a more or less "locked-in" customer through delivery, drive-thru and…
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Sales falling at 70% of US restaurants
by S.A. Whitehead — Food Editor, Net World Media Group
The restaurant industry is reeling, according to the most recent data collected by Black Box Intelligence, and unfortunately, that's expected to increase.
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Restaurants cutting delivery fees to promote social distancing
As restaurants across the United States shutter dine-in locations and switch to carry-out and delivery-only options, many fast casuals are discounting or…
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Pure Green still going strong amid corornavirus shutdowns
by Cherryh Cansler — Editor, FastCasual.com
Pure Green, a five-unit chain based in New York City, has seen a spike in sales of cold-pressed juices and immunity shots, which CEO Ross Franklin believes…
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