There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach the point of saturation in many restaurants, kiosks represent the next big opportunity for restaurant-based digital signage.
Bobby Shaw shares fives things all leaders can do to make the most of a new leadership opportunity with a new team.
An infographic reveals the true cost of a product recall in the food industry, looking at how a product can become contaminated, and what companies can do to avoid it from happening.
From eco-friendly web hosting and printer-friendly content to streamlined fulfillment processes and "green" shipping, there are a variety of ways restaurant brands can operate with a clean conscience.
Tony Rosenfeld, co-founder of the b.good, describes how the brand's commitment to local sourcing hasn't stopped its growth.
By Gretchen Van Vlymen, head of HR, StratEx Workers in the restaurant industry are unique in that they don't fall into the standard characterizations of blue collar vs. white collar.
With the ever-increasing popularity of eating outside the restaurant via delivery or takeout tied to technology that makes adjusting menu prices simple, operators have realized there are opportunities for boosting profitability by varying their pricing among distribution channels.
Chipotle and Panera saw increases, while sales dropped at Pie Five, Pollo Tropical, Qdoba and Shake Shack.
Fostering an environment of advancement and opportunity in your restaurant can draw in top talent from other similar businesses in the area and provide numerous competitive advantages.
Menu innovation, a very important part of any concept, can be a silent killer if not done right.
When integrated with a back-office system, POS data reveals inventory needs, how much they should purchase and how many employees are needed on hand to turn it into finished food and top-line revenue.
If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile exchange.
Growth in the restaurant industry is always top of mind for franchisees, franchisors and company-owned restaurants, and there is nothing wrong with that. Growth is fantastic for a concept.
If I were to only read the headlines published over the past few months about the fast casual industry, I would probably start looking for another job. A quick Google search brings up the following, "Why fast-casual chains are struggling"...
Just having an app is not enough to get people to download and use it. You will actively have to work at increasing downloads and keeping your app top of mind.
Research quantifies the impact online customer reviews have on business performance. The reviews play a bigger role in the selection of restaurants than hotels, doctor's offices, hospitals or hair salons.
When it comes to managing minors, the risk of being out of compliance with labor laws are more substantial than other industries.
Follow these 10 steps to keep your kitchen safe.
What if employees were given the opportunity to immerse themselves in situations and practice responding to them? With virtual reality, this is what the future of restaurant training could look like.
Entries are being accepted through June 9.