Commodities: Cheese prices finally beginning to fall

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

Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.

Franchise Focus: How Nature's Table franchises healthful eating

by Matthew Harper — Intern, Networld Media Group

What makes your restaurant unique? Restaurateurs must have an answer to this question before, during and after they build their brand from the ground up. For…

Expert advice for restaurateurs if a fake restaurant Facebook page steals your location

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

At least 60 Houston restaurants are being misrepresented as fictional restaurants, as we reported yesterday, but nobody is sure why. We posed the question to…

Why your fast casual brand can't ignore artificial intelligence

Many fast casual leaders are unaware of the technology and tools available to them that provide accuracy when determining the best locations. Location…

Houston plagued by fake restaurant listings

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

Somebody is creating dozens of fake restaurant Facebook listings for real restaurant locations in Houston. The question is, why?

Chipotle's Tasty Made vs Tasty Burger: Who will win the name war?

by Cherryh Butler — editor, fcc

The CEO of Tasty Burger believes that Chipotle not only copied the name of his Boston-based chain but that the logos are too similar in shape, cut and color.

Commodities: A relatively rough week for most pizza makers

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

Last week was not the cheeriest for the pizza marketplace with most pizza stocks dropping.

International franchising: 8 tips for smooth sailing overseas

The CEO of Franchise Global Frands provides eight tips for U.S. franchisors who want to go global.

Hourly workers: The new endangered species?

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

The hourly labor market is getting tighter all the time for restaurateurs. A new national study reveals what these workers want and sheds light on how…

Using kitchen equipment to enhance food safety

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

A chef from one of the nation's largest kitchen equipment manufacturers answers questions about the role of kitchen equipment in protecting and even…

Restaurant recession looming? Debate begins

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

Is the restaurant industry heading for a downturn?

Franchise Focus: Pincho Factory puts a twist on street food

by Molly Wike — Intern, Networld Media Group

Family owned street food with a twist concept, continues expansion across Florida.

The true effects of food photos: part 2

by Matthew Harper — Intern, Networld Media Group

The prevalence of social media photo marketing campaigns in food service raises an interesting question: Do consumers really feel satisfaction and happiness…

The true effects of food photos: part 1

by Matthew Harper — Intern, Networld Media Group

Back in the 1800s when photography was first invented, it would have been hard to imagine people using the technology to document lunch. As restaurants are…

Smoke's Poutinerie bringing gravy-smothered fries to a state near you

by Matthew Harper — Intern, Networld Media Group

The cold country up north that brought you Justin Bieber and maple syrup is growing its newest sensation in the U.S.: Smoke's Brands.

Cannabis quelling 'the munchies' fast casual style

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

One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.

Foodtech key to tapping into growing Indian foodservice market

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

A new report from TechSci Research shows that over the next five years, India may be one of the most promising markets for food service investment, But you…

Why franchising needs to have a little soul

by Matthew Harper — Intern, Networld Media Group

Restaurant franchising is often an extension of the corporate company: everything has to be exactly the same, or the process won't work. However, some…

Why training is first step in enhancing customer experience

by Cherryh Cansler — Publisher, FastCasual.com

Technology is simply a tool to help a team member better serve and connect with a customer, which can only happen if the employee is well trained in every…

Fighting pesticides, pathogens, other brand-crushing problems

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

Produce is at the heart of most food borne illnesses attributed to restaurants, according to national statistics. What are your procedures for cleaning produce…