Features
Trumpcare yanked before vote, Affordable Care Act remains ... for now
by S.A. Whitehead — Food Editor, Net World Media Group
Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act…
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Starbucks to create 240K jobs
The chain is on target to create more than 240,000 jobs globally — 68,000 in the U.S. — by opening 12,000 stores globally and 3,400 new stores in the U.S. by…
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How self-serve kiosks can rescue corporate dining — part 1
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The self-serve kiosk rewrites the economics of corporate dining.
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Automation: The possibilities of robo-restaurateuring - Part 3 of 3
by Sagi Rochman — CEO, Better Chains
Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.
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Kat Cole: 'Female leaders must mentor other women'
by Cherryh Cansler — Editor, FastCasual.com
Kat Cole started in the industry as a hostess when she was 17. She now leads Focus Brands, overseeing 4,500 ice cream shops, bakeries, restaurants, and cafes…
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Buffalo Wild Wings CEO: 'Having diverse leadership brings out the best in any industry'
by Cherryh Cansler — Editor, FastCasual.com
Sally Smith believes women make great leaders because they "figure out a way to do it all."
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Spring training: Are you disengaging your employees?
Clearly, increasing employee satisfaction, engagement, and retention is critical to your success, but the question remains: What can you do to truly achieve…
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Amsterdam Falafelshop CEO: 'Always see the human side'
by Cherryh Cansler — Editor, FastCasual.com
Arianne Bennett and her husband created Amsterdam Falafelshop 10 years ago and have developed it into a successful franchise.
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The plant-based burger that 'bleeds' like rare beef
by S.A. Whitehead — Food Editor, Net World Media Group
It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce…
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The LTO list grows: More chains drop lines for Lenten followers
To catch customers who observe Lent, as well as those who just like a good fish sandwich, here are some of the fishy offerings currently coming up on menus,
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Cousins redesign highlights why Boomers are still important
by S.A. Whitehead — Food Editor, Net World Media Group
Millennials are the age group of the moment, but the boomers who once held that title should not be forgotten just yet, particularly when it comes to…
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Kiosk translates in sign language to assist hard of hearing customers
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Juke Slot develops a kiosk that offers sign language for hard of hearing customers, a significant market with special needs. One customer's experience alerted…
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5 ways to run your restaurant in an uncertain political time
by Steve Starr — Chief, starrdesign
With questions surrounding labor costs and market patterns many restaurateur operators may wonder how to deal with this tumultuous period and continue to move…
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How self-serve kiosks get the orders rolling at Burger Boss
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Burger Boss, a fast casual chain in Southern California, has found self-serve kiosks a great tool for engaging customers in creating their orders and in…
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Study: Billions wasted on loyalty efforts that bomb
by Sherry Yang
Restaurants invest a lot in loyalty programs, but one massive study just completed by operational strategy company, Accenture, says a lot of that money is…
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Franchise focus: How 1 brand is taking poke mainstream
by Cherryh Cansler — Editor, FastCasual.com
Pokeworks, which couples high-quality seafood with traditional Hawaiian ingredients, including furikake, hikiki seaweed, mango and macadamia nuts, is expanding…
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How to romance customers out of Valentine's Day dollars
by Cherryh Cansler — Editor, FastCasual.com
Coming up with attractive and creative Valentine's Day promos can be a challenge when nearly every restaurant on the planet is competing for the consumer’s…
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NYC restaurateur proposes 3-tier minimum wage to 'help small business owners'
by Cherryh Butler — editor, fcc
CEO Willie Degel thinks the industry should have a specific minimum wage for private companies with less than $25 million in revenues, a higher wage for…
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UFood Grill using kiosks to get face-to-face with customers
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Facial recognition kiosks are the technological highlight of UFood Grill's first stand-alone street location.
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2 events to help you succeed in franchising
To help operators avoid common pitfalls and to learn about the new technology now available to help restaurateurs succeed, Networld Media Group is hosting two…
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