Kids' Menus: Evolution or Revolution?

The restaurant industry is taking baby steps in the right direction, but more can be done to help kids make better choices.

Dutch mobile payment company hoping to help US restaurateurs save on processing fees

Most mobile payments are usually for low amounts but use a processing infrastructure designed 40 years when payments were high.

Leveraging your network for effective marketing strategies

by Alicia Kelso — Editor, QSRWeb.com

If you thank your loyal customers and show you appreciate them, most of the time they will return.

Ice cream catering: Don't get scooped

by Alicia Kelso — Editor, QSRWeb.com

Catering has been on trend in the restaurant space for the past few years, experiencing at least 5 percent growth across all categories, according to Technomic.

Fine-dining chefs getting 'Funky' with fast casual concept

by Cherryh Cansler — Editor, FastCasual.com

Father-and-son Chefs Bryan and Bradley Ogden step out of their comfort zone to open fast casual chicken concept.

Keynote: Why you should put your employees first

by Alicia Kelso — Editor, QSRWeb.com

Restaurateur Cameron Mitchell discusses how to create the proper culture for your business.

Portion control is key to controlling commodity costs

by Alicia Kelso — Editor, QSRWeb.com

One operator discusses how he started turning a profit when he began measuring and weighing every pizza topping.

6 ways to reduce the impact of minimum wage increase

Small businesses should take a proactive approach and prepare for wage increases.

Who will be left standing when fro-yo battle is over?

by Cherryh Cansler — Editor, FastCasual.com

Fro-yo's segment's growth and appeal are sustainable in the longterm but will lead to maturation in larger markets.

Best practices for digital commerce success

Finding the right partner for enabling digital commerce and loyalty is really just the first step for a successful mobile strategy.

Salsarita's founder launching fast casual Italian concept

by Cherryh Cansler — Editor, FastCasual.com

Italian cuisine makes sense as a fast casual concept because it looks good, cooks quickly and is great for to-go options.

Why Bruegger's launched a new design, menu

by Cherryh Cansler — Editor, FastCasual.com

Along with the new physical design, the chain has updated its logo, point-of-purchase materials, to-go packaging and is now in the process of updating the…

Desperately Seeking Capital: 4 things to know

Relying on family and friends to bankroll your dream can be a huge mistake.

Americans' dining out habits changed by recession

by Alicia Kelso — Editor, QSRWeb.com

A new report indicates that food-away-from-home spending has dropped by nearly 13 percent.

Truth time: Fast casual leaders answer your questions

by Cherryh Cansler — Editor, FastCasual.com

CEOs discuss everything from marketing and growth to washable dishes and conumer analytics.

NRA: Obama's minimum wage increase isn't the silver bullet

by Alicia Kelso — Editor, QSRWeb.com

NRA: Obama's call for minimum wage increase will limit opportunities for teens and entry-level workers.

Luxury dessert lounge sips into college

by Cherryh Cansler — Editor, FastCasual.com

The youth-market concept serves handcrafted fare and drinks inspired by flavors from all over the world.

Starbucks 'uniquely positioned' as consumers shift to digital

The company processed 2-plus million new Starbucks card activations a day leading up to Christmas.

Fast casual going global

It's up to restaurant operators to feed consumersthe more ethnic flavors they demand.

Are restaurant recipes protected by law?

by Cherryh Cansler — Editor, FastCasual.com

Understanding the proper application of trade secrets, copyrights and trademarks is key to protecting your restaurant's proprietary recipes and products.