How 1 CEO succeeds with several fast casual concepts

by Cherryh Cansler — Editor, FastCasual.com

Brian Bailey gives an in-depth look at the many hats he wears and how he plans to grow Ichor.

4 tips to maximize ice production as demand, temps heat up

Rising heat is a factor behind decreased ice machine performance, but failure to perform routine, preventive maintenance can contribute to inefficiencies.

7 ways to keep, and serve, Millennial customers

Customer service must evolve from being Baby Boomer-specific to Millennial-centric.

KFC jumps into fast casual with new concept

by Alicia Kelso — Editor, QSRWeb.com

The chain's senior director of development discusses how KFC plans to succeed in the fast casual sector.

Menchie's CEO taking fro-yo global

by Cherryh Cansler — Editor, FastCasual.com

Amit Kleinberger discusses how smiles are key to growing his business into the largest fro-yo chain in the world.

Wendy's modeling new design, menu after fast casual concepts

by Alicia Kelso — Editor, QSRWeb.com

The chain is marketing fast casual-quality food at a QSR price.

Mexican concepts still heating up fast casual

by Cherryh Cansler — Editor, FastCasual.com

Calexico owner predicts the trend of the 'artisanal chain' is spreading to all sectors in fast casual; Mexican food is no exception.

Gluten-free is no longer 'taste-free'

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free adoption had to jump the availability and affordability hurdles, and most recently figured out flavor.

Cat Cora: When starting a restaurant, 'test the waters and protect your idea'

by Alicia Kelso — Editor, QSRWeb.com

To ensure your passion won't diminish for your business, it's important to stay innovative and keep things fresh.

Marketing 101: Why emotion is better than promotion

To build loyalty and connect with today's consumers promotion has to be built around a system of beliefs and values.

NFC technology will put the 'fast' back in 'fast food' (Commentary)

NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

Burger 21 president on why it's 'not always better' to be 1st

by Cherryh Cansler — Editor, FastCasual.com

Despite the well-established competition in the 'better burger' space, Mark Johnston is confident he has a winning brand.

'Fancy' dining offers clues about next big menu trends (Commentary)

by Alicia Kelso — Editor, QSRWeb.com

Will grains, seeds and kale pops show up on chain menus? Possibly.

The real reason Millennials go out to eat

Millennials want to use digital, social and mobile technology to make dining fun.

Who gets the tip; and what's all the fuss about?

How the Starbucks tip-pooling case will affect other businesses.

Two fast casual brands on mission to prove 'healthy' is delicious

by Cherryh Cansler — Editor, FastCasual.com

CEOs Paul Chaudury and Tim Murphy discuss how using the "right" marketing techniques will help their healthy fast casual concepts succeed.

MasterCard drives dining with a purpose

by Alicia Kelso — Editor, QSRWeb.com

Restaurants provided opportunity to join MasterCard and Stand Up to Cancer

Restaurant industry applauds delay of Obamacare employer mandate

by Alicia Kelso — Editor, QSRWeb.com

Businesses with 50-plus employees now have an extra year to comply with coverage.

Teriyaki Madness CEO prepares for Asian Invasion

by Cherryh Cansler — Editor, FastCasual.com

Rod Arreola chatted with us about why he expects other Asian concepts to jump on the fast casual bandwagon and how he plans to drive the competition.