Why Corner Bakery CMO upgraded supply chain, launched brand refresh

by Cherryh Cansler — Editor, FastCasual.com

CMO Donna Spangler-Josephson brings a lot to the table at Corner Bakery, including an "operator's point of view," which she honed during her first gig in the…

The kitchens might be virtual, but the money is real

by Cherryh Cansler — Editor, FastCasual.com

As virtual kitchens and food halls become more common ways for fast casual brands to economically expand their footprints, FAT Brands CEO Andy Wiederhorn isn't…

Shake Shack CEO convinced digital is the future

by Cherryh Cansler — Editor, FastCasual.com

The company will continue to enhance its digital channels by integrating technology that supports each one and adding guest-spacing functionality on a regular…

6 emerging fast casuals will battle to win the Perfect Pitch

by Cherryh Cansler — Editor, FastCasual.com

Six operators will pitch their concepts Oct.15 to attendees and a panel of advisers at the annual Fast Casual Executive Summit in Austin.

Luxury design defines Florida 'fine casual' restaurant

Described by owners Josh Bernstein and Steven Stolberg and Chef Jeremy Shelton as having a "fresh, upscale California vibe," Ovlo Eats in Plantation, Florida…

This week in salad: Just Salad, Coolgreens, Mixt, Salata put down new roots

by Cherryh Cansler — Editor, FastCasual.com

People under 40 have increased the annual eatings per capita of fresh vegetables by 10 percent and frozen vegetables by 13 percent over the last decade. And…

Why the restaurant industry doesn't support minimum wage hike

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The U.S. House of Representatives approved the bill to nearly double the minimum wage over six years, but it probably won't advance in the Republican-led…

How restaurants, former inmates can help one another

by Cherryh Cansler — Editor, FastCasual.com

Inspired by "getting his own a break" when he was younger, Brandon Chrostowski founded the Edwins Leadership & Restaurant Institute in 2007, a six-month…

College students transform late-night cravings into on-campus NYC street food business

by Cherryh Cansler — Editor, FastCasual.com

Chick-N-Bap founder Sung Kim and COO Christian KO are working to make their business a staple on college campuses.

Is the honeymoon over for the fast casual segment?

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The steady growth of recent years is tapering off, as growth for the top 500 U.S. restaurant companies for the most recent year slipped to 3.3% compared to the…

Surging off-premise orders call for more flexible restaurant planning

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

An increase in off-premise orders is reducing the footprint for some restaurants, resulting in smaller dining areas. That makes flexibility now 'king' for…

Couple transforms '90s Chevy van into Tom+Chee food truck

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Eric and Laura Ann Hart's food truck is so popular that they often have to turn away business.

Salata reveals rebrand

Houston-based Salata Salad Kitchen has launched a rebrand designed to highlight its food and celebrate the individuality of its guests.

How Schlotzsky's, Auntie Anne's, Krystal, Huey Magoo's bring technology to the table

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The final panel at the Restaurant Franchising & Innovation Summit in Louisville made it clear that chains need to tackle the challenges of online ordering…

Live webinar: Boosting the employee experience

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Retail, restaurant and service employees play a critical part in a rewarding customer experience and that's why the employee experience must be as fulfilling…

Culture shock: Chipotle, Orange Leaf, Chili's execs get real about creating healthy work environments

Think workplace culture doesn't show through to your customers? Think again. In fact, poor feedback about your brand through venues like social media and even…

Why Shake Shack's supply chain is stronger than ever

Editor's note: Beating the Supply Chain Blues is an ongoing series that features information about specific brands' supply chains. If your restaurant brand is…

AI-powered dietary tool aims to amp up restaurant margin and satisfy customers

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

Diners increasingly want control over how they eat, just as restaurant owners increasingly want more control over their margins and customer experience…

7 ways to streamline restaurant ops

By incorporating the right technology into their day-to-day operations, restaurants can increase productivity and end up with more satisfied customers.

Labor law experts weigh in on non-compete agreements, sexual harassment, drug use in the workplace, overtime pay.

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Angelo Amador, executive director of Restaurant Law, and Paul DeCamp, a partner in the Epstein, Becker and Green PC law firm, explained how employer liability…