Restaurants lead the charge for the cashless future

Although mobile payments are convenient for both employees and customers, transitioning to a cashless operation also presents a new set of challenges.

Focus Brands franchisee: 'Focusing on disparities will not advance your career'

Melanie Hoggard is a Focus Brands franchisee with her hands in three concepts — Moe's Southwest Grill, Auntie Anne's Pretzels and Cinnabon.

McAlister's franchisee: 'Don't climb the ladder; build your own'

Heather Ricks, a McAlister's Deli franchisee in Virginia, has a six-person management team. Five are females, and one of her restaurants boast an all-female kitchen.

Rosati's CEO: 'If your company is a boys club then join the club'

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

Have you taught your managers to track prime costs?

There are certain metrics and habits, especially in the independent segment, that managers need to be mindful of on a regular basis

HuHot founder: 'Delegate well and train others'

Linda Vap, president and founder of HuHot Mongolian Grill, was a scientist before she got into the restaurant business.

4 ways your restaurant staff is stealing from you

Opportunities for theft will depend on the operations and setup of your restaurant, but if you think like a thief, you're more likely to recognize and prevent possible loopholes

Cottage Inn exec: 'Female leaders ask the right questions'

Deborah Masse has led Cottage Inn to double-digit sales growth by rolling out a new branding initiative and through the introduction of digital and social marketing.

Moe's franchisee: 'Don't take no for an answer'

Jennifer Wade has been a Moe's Southwest Grill franchisee since 2002. The single mom now owns three locations and is the only female franchisee on the Moe's Franchise Advisory Council, in which she serves as president.

3 ways to reach Millennials

Are you capitalizing on the fact that Millennials check their phones up to 43 times a day, and nearly half think brands should offer loyalty programs and allow mobile payments through mobile? If not, now is the time to reel them in and foster loyalty that lasts.

Dickey's CEO: 'Female leaders will evolve the industry'

Laura Rae Dickey replaced her husband, Roland, as CEO in January when he became CEO of the chain's parent company. She took on the CEO title without hesitation and suggests that other women do the same.

Vitality Bowls founder: 'Leadership roles make great careers for mothers'

Tara Gilad, founder of Vitality Bowls, was inspired to create the concept by her 2-year-old daughter's struggle with food allergies.

Identifying profit patterns can help restaurants improve operations

When you zoom out and view your sales metrics by month for the past two or three years you will uncover a pattern of when sales and profits tend to be highest

The weekly report is not enough — a daily report may save your business

Daily reports can help reduce food costs and prevent costs associated with overtime ad overstaffing.

NRA president: 'No other industry is as inclusive as the restaurant industry'

Before joining the NRA as president, Dawn Sweeney was president and CEO of AARP Services and also held leadership positions at the National Rural Electric Cooperative Association and the International Dairy Foods Association.

Uncle Maddio's VP of Ops: 'Welcome adversity'

Restaurant openings at Outback Steakhouse were the gateway to Jenelle Brown's career, but that progressed into managing human capital and the health of operations.

Auntie Anne's president: 'Diversity in leadership is critical'

Neary eventually joined Auntie Anne’s in 2005, holding various roles in the company, including VP of global marketing, until she took over as president in 2015.

Reader Poll: Restaurant confrontations - are they happening more often?

The news is filled with a constant flow of incidents demonstrating the worst in human behavior often happening at the chains this website's readers oversee. It appears to be increasing, but is that the case and if so, why?

How restaurant tenants can negotiate free rent

Free rent on lease renewals is not unreasonable and often achievable — if you know what buttons to push with your landlord.

Automation doesn't have to be a dirty word in foodservice - Part 1 of 3

Automation has taken on the aura of a dirty word in foodservice with its potential to inflict widespread job losses, not to mention a perception of a colder, less "human" restaurant atmosphere. But it doesn't have to be.

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