Blogs
How Goodcents cashes in by combining technology, old-school marketing
by Rebecca Murray — VP of Marketing, Goodcents
Rebecca Murray, vice president of marketing for Kansas City-based Goodcents, discusses marketing tactics with CEO Joe Bisogno and Jami Bond, VP of Franchise…
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2024's Top 3 restaurant trends: Better back-office tech, smarter operations, more staff support
by Tony Smith — CEO & Co-founder, Restaurant365
Tony Smith, CEO and co-founder of Restaurant365, reveals that the majority of respondents from a 5,500-location study are planning digital, operational and…
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How commissary kitchens, plant-based offerings drive growth, savings at Tacotarian
Tacotarian co-founder Regina Simmons said using a commissary kitchen production has yielded annual savings of approximately $150,000
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FastCasual accepting 2024 Top 100 Movers & Shakers nominations
by Cherryh Cansler — Editor, FastCasual.com
The nomination deadline is Jan. 26
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4 ways AI can rescue restaurant operations
by Raju Malhotra — Chief Product and Technology Officer, PAR Technology
From supply chain disruptions and economic challenges to labor shortages and improving customer experience, AI is rescuing restaurant operations.
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5 reasons to visit Kansas City for Restaurant Franchising and Innovation Summit
by Cherryh Cansler — Editor, FastCasual.com
The Restaurant Franchising and Innovation Summit, produced by Networld Media Group, will host its eighth annual event there in Kansas City, March 24-26. The…
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Mythbusting 5 spooky misconceptions about restaurant operations
by Lindsay Petrovic — Vice President, Product Management, NCR Voyix
Lindsay Petrovic, VP of Restaurant Product Management at NCR Voyix, debunks five common restaurant myths thanks to the use of smart restaurant technology.
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Beef-a-Roo, Blenderz opening inside shipping containers to cut costs
Next Brands President Austin Capoferi describes how franchisees may buy a unit for an all-inclusive price of $200,000.
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How to save money with restaurant leases
by Fast Casual
What aspects of your lease are most important? How can you save money on those details? Read more to find out!
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4 ways to profit from social media food trends
From #girldinner and tinned fish to chopped sandwiches and shrooms, restaurants can use platforms such as TikTok and Instagram to draw in new prospects and…
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Why restaurants don't really need fully automated kitchens
by Kathleen Siddell — Content Specialist, alwaysAI
Transitioning to a fully automated kitchen can be unnecessarily costly and time-consuming, according to alwaysAI's Kathleen Siddell, who recommends testing…
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Why franchisors must look 'under the rainbow'
John Ramsay, VP of Franchise Sales, Noodles & Co., discusses how recent migration of Midwesterners to the Southeast is creating an opportunity for growth in…
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Investment firm CIO discusses how to attract capital
Uday Ahuja, CFO of RSE Ventures, a private investment firm that invests in Bluestone Lane, Magnolia Bakery, Fuku, Momofuku Orchard and Milk Ba, shares tips on…
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20 years later: Pumpkin spice still rules
by Cherryh Cansler — Editor, FastCasual.com
Although it's too early to tell if all-things pumpkin will increase traffic this year, it's a likely outcome based on the past 20 years. Most chains have…
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How bb.q Chicken maintains consistency throughout rapid expansion
Joseph Kim, CEO, of bb.q Chicken in the U.S., reveals how the brand's three restaurant formats allow it to cater to franchisees in a variety of markets
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3 ways tech is changing restaurant loyalty
by Jessica Bryant — Vice President and Restaurants Head of Operations, NCR Voyix
Jessica Bryant, VP of marketing, NCR Commerce, said it's time for restaurants to own their digital channels, protect their profits and preserve the guest…
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Technology bridging gap between pandemic, restaurant industry renaissance
by Brian Duncan — President, me&u USA
Restaurants are still trying to fill 2 million jobs, and with a near 10% increase in the cost of food, 92% of restaurant operators are justifiably worried.
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FastCasual to honor 2023 Hall of Famers
by Cherryh Cansler — Editor, FastCasual.com
Each leader will attend the summit to accept an award and share leadership experience, strategies and a few lessons learned along the way.
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6 things families want from fast casual brands
by Jennifer Loper — President, C3 Brand Marketing
Families with kids 12 and under bring in checks that are more than twice as high as parties without kids. What are you doing to get your piece of the pie?
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Gong cha president reveals 4 steps to conquering US market
Geoff Henry, president of Gong cha Americas, shares the brand's 4-step strategy to enter the US market.
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