Foodservice industry has 3 years to cut the fat

by Nicole Troxell — Associate Editor, Networld Media Group

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,00…

5 ways surveillance can improve restaurant ops

The advancements in video surveillance over recent years have made it possible for restaurant managers to document restaurant operations, observe customer…

Brazil's Italian concept bringing 'culinary freedom' to America

by Cherryh Cansler — Editor, FastCasual.com

Brazil's Spoleto, a fast casual Italian concept, has made its American debut in April in Orlando and has big expansion plans for the state.

Success pours from Buffalo Wild Wings' beer program

by Nicole Troxell — Associate Editor, Networld Media Group

The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the…

IPO or No? Top considerations for restaurants thinking about going public

Last year saw a marked increase in restaurants exploring going public, with around half a dozen concepts taking the plunge with an IPO. When is it time for a…

Creating franchise-friendly supply chains

A well-managed supply chain accomplishes three vital goals that are critical to a franchisee’s operations and bottom line:

Bird Flu: What restaurants can do to overcome its impact

by Nicole Troxell — Associate Editor, Networld Media Group

While financials for publicly traded restaurants remain positive remain positive overall, helped by lower cheese and wheat costs, many operators must still…

Interactive customer experience technology has to make sense

Consumers want to interact with technology, but that technology has to make sense for both the business and its customers, says Paula Suarez, director of…

Debunking Top 5 restaurant EMV myths

While it’s important to make the transition to EMV to avoid liability and minimize risk, restaurant operators should proceed with careful consideration to…

Wok Box opens in Arlington

Wok Box Fresh Asian Kitchen, a Canadian-based fast casual chain, has opened its latest restaurant in Arlington, Texas.

5 tips for understanding consumer data

Restaurants now have the ability to collect tons of data but don't know how to use it.

Gluten-free: passing fad or permanent trend?

Is it time for your restaurant to go "gluten-free?" Though the trend "seems to be leveling out in the mainstream," it's more than just a passing fad.

Limited-service restaurants leading coffee market

by Cherryh Cansler — Editor, FastCasual.com

Coffee-café segment sales hit $23.4 billion in 2014, up 7.5 percent from 2013, according to Technomic.

Does your restaurant have a 'water issue'?

With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.

NRA: Twitter, Facebook, Instagram execs share 3 social media myths

Social media myths dispelled by Facebook, Twitter and Instragram experts.

NRA: Menu trends beckon return to simpler times

For those of us who want to return to "the good old days," that time is here, at least in the world of restaurant trends, according to mega-trends analyst…

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant…

Industry gears up for NRA show

by Cherryh Cansler — Editor, FastCasual.com

The restaurant industry’s biggest show of the year is kicking off Saturday when tens of thousands of restaurant operators and vendors meet in Chicago for the…

Freshii CEO: Why I called out McDonald’s

by Cherryh Cansler — Editor, FastCasual.com

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

Big Data’s Last Crusade: Restaurants still slow to embrace smart technology

Smart devices are only as intelligent as the data they rely on, and no industry has had more difficulty capturing data than the restaurant industry.