Restaurant design: How to be 'on trend, not trendy'

by Cherryh Cansler — Editor, FastCasual.com

Being on trend with décor is great until the trend is over and an operator is left with a restaurant that shows its age. The best way to keep that from…

7 ways to grow your brand via nontraditional spaces

by Nicole Troxell — Associate Editor, Networld Media Group

Considering ways to expand that are off the beaten path can prove to be a positive move that lands a new audience and teaches you how to overcome unique…

Franchise focus: Can Captain D's hook fast casual market share?

by Cherryh Cansler — Editor, FastCasual.com

While many may still consider the seafood restaurant a quick service restaurant, CEO Phil Greifeld said that in 2011 the chain began transitioning from a QSR…

3 ways to use technology to identify food waste

by Cherryh Cansler — Editor, FastCasual.com

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

Why Chipotle is wrong about loyalty

by Jitendra Gupta — Mobile CRM Director, Punchh

Mobile technology is changing the way guests engage with restaurants and is on its way to becoming an indispensable source of competitive advantage for brands.

Franchising and growth: Zagat readers reveal favorite 'up-and-coming' fast casual concepts

by Cherryh Cansler — Editor, FastCasual.com

Zagat readers revead favorite new fast casual brands in what Zagat calls the "post-Shack era."

10 questions to ask before leasing commercial space

Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.

Why sustainable packaging is a 'must have' for restaurant success

Two food trends are proof that restaurants must embrace sustainability in packaging.

How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily…

Pizza, QSR and fast casual segments enjoying big gains

While bolstered consumer confidence is good news for restaurants, rising costs are perhaps their biggest challenge in today’s business landscape.

13 ways to beat weather-related supply chain challenges

'Mother Nature is not sweet.' -- John Shelby Spong

Restaurateurs speak out against NLRB ruling

by Travis Wagoner — Editor, Networld Media Group

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the…

How Arby's turned on energy efficiency without turning off customers

by Nicole Troxell — Associate Editor, Networld Media Group

Environmental sustainability matters now more than ever, and with states like California entering their fourth year of record breaking drought conditions, no…

CONNECT: Restaurants finally embracing mobile wallets, ordering?

A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit attempted to clarify today’s mobile payments market, which is becoming an…

Why agile insights is the secret sauce of restaurant success

Rachel Schwartz of Crowdtap shares three ways that agile research tools aligned with millennials’ digital consumption habits can help QSR and fast casual…

CONNECT: Does your mobile experience offer 3 crucial things?

by Cherryh Cansler — Editor, FastCasual.com

Three components are necessary for a successful mobile experience.

3 ways to use behavioral data to upgrade customer experience

Beacon and behavioral data can revolutionize how chains do business from the big picture to the day-to-day.

How one restaurant creates zero environmental waste

by Nicole Troxell — Associate Editor, Networld Media Group

Pizza Marketplace.com spoke with founder Chris LaRocca about Crushed Red's eco-friendly culture and how the company achieved its zero waste goal.

Dispelling 6 myths of why small brands 'can't' go international

Many smaller food companies incorrectly assume they cannot participate in the growing importance of international markets.

One CEO's view on how traditional pizza will weather the fast casual storm

by Nicole Troxell — Associate Editor, Networld Media Group

Hungry Howie's CEO chatted about how the Detroit-based chain is competing with fast casual concepts by evolving and sticking to basic principles.