Blogs
Will NYC's added-sugar ruling force national menu reform?
by Michael Schwab — Partner and Head of the Food & Beverage Group, Moritt Hock & Hamroff LLP
Given that many municipalities often follow New York City’s lead, restaurant operators should anticipate the possibility of similar regulations being adopted…
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How Fazoli’s continues to build traffic amid market uncertainty
Tisha Bartlett, VP of Marketing at Fazoli’s, shares the winning value formula for unrivaled hospitality, quality food offerings, family friendly price point…
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Make your guests count to increase your guest counts
by Kathleen Wood — Founder, K. Wood Partners
The economy is shifting, guests spending is changing, and the marketplace continues to be dynamic. One metric that matters the most in this environment is…
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Straight up with a twist: A cocktail’s reality check
by Suzy Badaracco — President, Culinary Tides Inc
Gallup found drinking still hasn't returned to pre-pandemic levels — only 62% of adults drink now, down from 65% before COVID. Morning Consult says 59% kept at…
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The next great restaurant differentiator: Staying 'always on'
by Amir Hudda — CEO, Qu
Jack in the Box, Golden Corral, Dave’s Hot Chicken, Blaze Pizza and Golden Chick didn't miss a beat in October when a massive cloud outage brought parts of…
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With rising costs, restaurants can’t afford to ignore retention
by Tal Clark — CEO, Instant Financial
Replacing a single frontline hourly employee averages $5,684, once you factor in recruiting, onboarding, training and lost productivity.
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5 ways fast casuals can reduce COGS without sacrificing quality
by chad, Chad Coulter — CEO, Biscuit Belly
Biscuit Belly co-founder and CEO Chad Coulter shares cost-management insights and strategies to help operators protect profitability while maintaining brand…
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How to unlock your inner rock star and inspire your team to greatness
by Jim Knight — Founder & CEO, Knight Speaker
True leadership, or "rock star leadership," moves beyond simple task management to inspire teams by leading with energy, passion, authenticity and a commanding…
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How Starbucks proved that 'free' isn’t everything
by Lila Margalit — Content Writer, Placer.ai
The chain's Bearista launch drove a 37.8% visit spike compared to the chain’s 12-month daily average, with traffic remaining elevated since. Lila Margalit…
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Stop discounting, start Bundling: Serving the smarter, value-obsessed holiday diner
by Kelli Anstine — President, Bernstein-Rein Advertising, Inc.
Restaurants that create solutions — particularly if you can offer the triple threat of financial savings (real or perceived), time/effort savings, and…
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Apple Pie Spice: The sequel no one saw coming (except us)
by Suzy Badaracco — President, Culinary Tides Inc
Although pumpkin remains dominant, apple, caramel and cinnamon blends are surging. Is there room for all three on this year's fall menus?
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Fast casuals embracing micro-meals, protein as traditional dayparts disappear
by Cherryh Cansler — Editor, FastCasual.com
This focus on smaller, frequent meals reflects a major cultural shift, often referred to as the “death of the daypart,” where consumers are increasingly…
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Fast casual brands plan to expand local marketing in 2026
by Kate Finley — Founder, President, Belle Communication
How regional campaigns and micro-influencers are fueling more in-store traffic and online orders.
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Own your financials: 5 metrics that drive business growth
by Kathleen Wood — Founder, K. Wood Partners
Gaining strong financial visibility by overcoming common hurdles and focusing on key metrics like sales, COGS, and net operating income is essential for…
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At the Watercooler with Gunpil Hwang
Gunpil Hwang believes robotics and automation can reshape the restaurant experience by making kitchens safer for employees, operations smoother for managers…
Presented by Aniai, Inc.
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How transformational leadership sparks growth, loyalty in the modern workplace
by Jim Knight — Founder & CEO, Knight Speaker
Transformational leadership elevates the modern workplace by inspiring employees through purpose, vision and personal connection, which ultimately fosters…
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Why closing pickup-only stores is not a 'retreat' for Starbucks
by Craig Miller — Author, M5 Alliance
The company recognized that convenience without connection risks eroding the brand's differentiated value and hard-earned loyalty. By 2026, all 80 to 9…
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The expert advantage: unlock the power of your growth
by Kathleen Wood — Founder, K. Wood Partners
Investing in the right external and internal experts is crucial for business leaders, not just for accelerating growth but also for building wealth and…
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#QSRNEXT: 10 reasons it's a no-brainer for restaurant brands
by Cherryh Cansler — Editor, FastCasual.com
Mark your calendar for Nov. 12, because this isn't some dusty webinar — it's a rapid-fire, packed day of industry leaders giving you the straight talk on…
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3 ways AI is revolutionizing inventory management
by David Greschler — Co-Founder & CEO, NomadGo
On-device Artificial Intelligence is revolutionizing inventory management in quick-service restaurants (QSRs) by automating the error-prone, tedious process to…
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