Now trending: Why unique chicken wing flavors are hot

by Cherryh Cansler — Editor, FastCasual.com

While hot wings and barbecue flavors are some of the most popular flavors, fast casual brands, such as Wing Zone and Naked Chicken, are getting more creative.

So you wanna cater? What fast casuals should consider before going for it

While many restaurants are succeeding in the catering space, it's not for every brand.

Cali toasts new beverage concepts

DRNK coffee + tea and Qwench juice bar are Hollywood-born concepts that have opened in 11 locations.

The name game: Why one CEO rebranded his 'new' burger concept

by Cherryh Cansler — Editor, FastCasual.com

Bo’s Steak & Grill closed its doors for several days and re-opened last month as Cole’s Backyard Grill.

How Schlotzsky's used gamification to gain 43K loyalists

by Nicole Troxell — Associate Editor, Networld Media Group

Schlotzsky's gamification strategy resulted in the enrollment of over 43,000 new members to its mobile loyalty app.

5 ways to future-proof your restaurant via WiFi

Changing market dynamics has fueled fierce competition among QSR, fast casual and casual dining restaurants, but providing guest WiFi represents a strategic…

How 'informed' employees will make your restaurant more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time…

Keeping it real: what's in store for local, organic menu items

by Nicole Troxell — Associate Editor, Networld Media Group

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

Blurred lines: Will QSRs take DIY customers from fast casuals?

by Nicole Troxell — Associate Editor, Networld Media Group

Fast casuals have been on top when it comes to customizable concepts, but QSRs are embracing the trend as well.

Wendy's exec: Without great content, technology doesn't matter

by Cherryh Cansler — Editor, FastCasual.com

Big screens are exciting to have in a restaurant, but if they lack content that is fresh and relevant, even the largest digital signs and menu boards will fail…

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the…

A winning recipe — 4 tips to reduce liability in restaurants

To reduce the risk of liability lawsuits, restaurants should adhere to four strategies — attention, prevention, cooperation and mitigation.

Tech in a box: How Dickey's uses big data to target marketing strategies

by Cherryh Cansler — Editor, FastCasual.com

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke…

ICXSummit: How to bring 'social proof' into your brick-and-mortar locations

by Cherryh Cansler — Editor, FastCasual.com

Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.

Egg shortage 2015: How is your restaurant coping?

by Nicole Troxell — Associate Editor, Networld Media Group

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg…

How helping employees reach financial stability will help your restaurant

Helping employees achieve financial stability by educating them on the public benefits already available not only helps improve the quality of their lives, but…

Surf’s up: Coconut’s Fish Cafe franchising in LA

Hawaii’s Coconut’s Fish Cafe is surfing into Los Angeles, planning four locations for the market.

Beyond technology: 5 keys to managing menu updates

While many restaurant operators may be in good shape when it comes to meeting the caloric-labeling deadline of Dec 1, not all have considered the (print…

Stop saying 'labor' and other principles for managing employees in the 21st century

The mindset associated with “labor” is a competitive disadvantage in the 21st century, especially for restaurants. We need to cast out the word and treat…

How to engage Millennials on social media

by Nicole Troxell — Associate Editor, Networld Media Group

Understanding what makes Millennials tick will determine the direction a restaurant should take in capturing their attention on social media.