Features
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.
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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…
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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…
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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.
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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…
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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.
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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…
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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…
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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.
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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…
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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…
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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.
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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…
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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…
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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.
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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…
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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…
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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:
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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…
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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…
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