Is mass adoption of chicken wings killing the wing concepts?

by Cherryh Cansler — Editor, FastCasual.com

Chicken wings are popping up on menus in every restaurant sector from pizza to QSRs.

Poultry, pork costs expected to fall in 2014

Relief in beef costs isn't expected until mid-2015; but coffee, cheese and wheat will all fall in the New Year.

Pint-sized pizza joint targets non-traditional settings

by Natalie Gagliordi — Editor of KioskMarketplace.com, Networld Media Group

Pie Squared is a fast casual pizza concept that only takes up 200 square feet.

Vine vs. Instagram Video: Which platform is best for restaurants?

by Cherryh Cansler — Editor, FastCasual.com

Video marketing may be the future of social media.

How one Canadian better-burger chain plans to win US marketshare

The founder and CEO of Big Smoke Burger is confident that Americans will embrace his concept.

4 ways to control your online presence

Using third-party websites like Yelp and Yahoo - the right way- will help attract customers.

Starbucks reports record-high EPS; big growth plans for 2014

by Cherryh Cansler — Editor, FastCasual.com

'The fourth quarter of fiscal 2013 capped off by far the best year in Starbucks' 42-year history,' said CEO Howard Schultz.

Don't Bogart that sub

by Cherryh Cansler — Editor, FastCasual.com

The CEO of Cheba Hut shares the brand's marketing techniques, growth plans and just what's in those Hemp Brownies.

Pay-at-the-table app now comes with marketing solution

TabbedOut releases updgrade to app.

7 ways your restaurant's website boosts your bottom line

Add keywords to reflect your niche; this attracts new people to your restaurant through generic searches.

How jazzing up menus may increase sales

by Cherryh Cansler — Editor, FastCasual.com

Shannon McClellan of Kraft attended the recent Fast Casual Executive Summit and discussed menu innovation.

Developing menus with Millennials in mind

Watch the video to learn what Millennials expect from restaurants.

Why the oven may be your most important purchase

by Cherryh Cansler — Editor, FastCasual.com

COO of Cooking Solutions discusses oven innovation at the recent Fast Casual Executive Summit in New Orleans.

Planning for industry's Top 3 funding emergencies

Emergencies can have a severe impact on a restaurant's business, so being prepared for them is key.

What's the state of the Fast Casual industry?

The Fast Casual State of the Industry analyzes several topics, including menu trends and workforce and business strategies.

Top CEOs share secrets at Fast Casual Executive Summit

Don Fox, Carl Howard and Erle Dardick discuss some of the industry's most important issues.

4 questions restaurant employees ask after Day 1

Socializing on the job used to be frowned upon; now it's a critical component of employee engagement.

7 ways to improve employee work ethic

Eric Chester delivered a keynote on reviving work ethic at this year's Fast Casual Executive Summit.

Millennials want to help your brand share its story

by Alicia Kelso — Editor, QSRWeb.com

The 80 million-strong Millennial demographic currently accounts for about 21 percent of all consumer spending.

Digital signage provides ambiance and marketing enhancements

by Alicia Kelso — Editor, QSRWeb.com

Fast Casual Executive Summit panelists share their quick ROI stories from installing digital menu boards.