Genghis Grill grows revenue by collecting customer feedback via mobile

by Cherryh Cansler — Editor, FastCasual.com

The chain used a solution from Improving Restaurants to attract repeat customers.

Time for restaurants to 'Get REAL'

by Cherryh Cansler — Editor, FastCasual.com

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that…

Caribou Coffee Facebook fans steaming over closings

by Cherryh Cansler — Editor, FastCasual.com

The Minnesota-based coffee chain will close 80 units and transform 88 others into Peet's Coffee.

How Zaxby's plans on becoming a 'household name'

by Cherryh Cansler — Editor, FastCasual.com

The Southeast-based chicken chain is headed west.

Is the fast casual market saturated or still absorbing?

With a variety of fast casual concepts entering the market, it's anyone's guess which will make it big.

Sports bar taking on fast casuals with express lunch

Another full-service restaurant throws its hat in the fast casual ring.

'Global domination' driving CEO of Dickey's Barbecue

by Cherryh Cansler — Editor, FastCasual.com

Roland Dickey Jr. has taken the barbecue chain from 20 to more than 300 units since taking over in 2004.

Why mid-size and emerging chains should consider group purchasing to cut costs

Being a member of a GMO can help restaurants remain profitable in the face of surging commodity costs.

Ice cream shop plans to be 'franchising fantasyland'

Sloan's Ice Cream is planning to open 200 U.S. locations.

Why restaurants must unite IT, Marketing departments to win customers

Close-knit teaming at all levels is paramount for digital excellence and a healthy return on those technology investments.

CEO on how Fatburger went from bankruptcy to growth spurt

by Cherryh Cansler — Editor, FastCasual.com

Concentrating on overseas expansion helped to bring the burger chain back from the brink.

How to get your restaurant to come up on a Google search

Google now factors in the number of Facebook, Twitter, Google Plus, and other social media chatter about your website, so it's a good idea to be active on at…

Documentary hopes to inspire restaurant industry to get 'Back to basics'

The film aims to depict the restaurant industry's impact on the nation, economically and culturally, while urging a return to its roots, where a fry cook can…

Marketing exec explains why cause marketing is a priority at sub chain

by Alicia Kelso — Editor, QSRWeb.com

Studies show that many consumers seek out dining choices based on an establishment's philanthropic efforts.

How digital menu boards lead to restaurant 'bliss'

When digital signage fulfills the need of a restaurant while entertaining customers, the "bliss point" in food and beverage marketing is realized.

Why restaurants should take customers out of comfort zones

Customers stuck in an ordering rut will leave your restaurant to try something new.

Togo's CEO boasts big growth plans for 2013

Tony Gioia discussed with FastCasual.com his growth strategy, the fast casual brand he admires most and what trends he thinks the industry will embrace this…

Updated: NYC soda ban tossed by judge; city plans appeal

Opponents called proposal a "publicity stunt;" Mayor Bloomberg vows an appeal.

Jersey cupcake, burger concept gearing up for growth

by Cherryh Cansler — Editor, FastCasual.com

Made-from-scratch dessert recipes are helping the business thrive.

Costa Vida CEO predicts 900% growth by 2016

by Cherryh Cansler — Editor, FastCasual.com

CEO Sean Collins chatted with FastCasual.com about why he bought the chain, how he and his team have succeeded in growing it and his plans to have 500 units…