Customers still confusing 'dynamic pricing' with 'surge pricing'

by Cherryh Cansler — Editor, FastCasual.com

About 64% of diners said they had a negative reaction to restaurants using surge and/or dynamic pricing. Additionally, 81% of diners said they would either…

How music affects restaurant foot traffic, revenue

by Ola Sars — Founder, CEO and Chairman, Soundtrack Your Brand

Nearly 80% of people notice the music being played in restaurants and research has proven music has a lasting impact on consumer spending habits.

4 ways The Great Greek uses data to improve operations

Bob Andersen, president of The Great Greek Mediterranean Grill, reveals how he uses dynamic data sets to uncover patterns, make better decisions and solve…

Navigating the benefits and challenges of labor-saving digital devices in foodservice

by Fast Casual

Pre-moistened disposable wipes are a quick and effective solution for maintaining the cleanliness of POS systems, self-serve kiosks, and digital screens as…

Dynamic pricing: Teaching restaurant customers to embrace it

by Cherryh Cansler — Editor, FastCasual.com

Fast casual executives discuss the future of dynamic pricing and how to gain customer buy-in.

How to deal with a bad Yelp review

Joshua Chapman reveals the best way to respond to bad reviews.

Goodcents celebrating 35th birthday by 'adapting to change'

by Rebecca Murray — VP of Marketing, Goodcents

Goodcents has survived by embracing the latest in industry technology while staying deeply connected to its roots.

Micro-influencers: Using them to attract Gen Z, millennials to your restaurant

by Kate Finley — Founder, President, Belle Communication

The authenticity and relatability of micro-influencers resonate with younger audiences on a personal level, fostering a connection that transcends traditional…

At the Watercooler with Tal Clark of Instant Financial

by Mandy Wolf Detwiler — Editor, Networld Media Group

Tal Clark, CEO of Instant Financial, joined a start up team in the fintech space to be involved with businesses that create solutions focused on improving the…

How disinfectant wipes can improve foodservice cleanliness, training

by Fast Casual

The advent of single-use, disposable wipes has revolutionized the way that cleaning and sanitation practices are carried out in the foodservice industry…

At the Watercooler with Peter Vogel of vLoyalty

by Mandy Wolf Detwiler — Editor, Networld Media Group

Peter Vogel, CRO at vLoyalty, says loyalty programs don't have to be complicated to be effective.

These 10 fast-food items pack the most calories

by Cherryh Cansler — Editor, FastCasual.com

After reviewing 47 of the most popular fast food restaurants in the U.S., pricelisto.com reveals the menu items that pack the most calories.

Why Shake Shack, Wingstop ended 2023 on top

Placer.ai's Lila Margalit dives into the data behind Shake Shack and Wingstop to reveal why they performed so well during the final quarter of 2023 and what…

4 restaurant trends staying beyond 2024

by Julie Gregg — Director of Market Insights and Competitive Intelligence, Toast

After polling nearly 1,000 restaurant operators, Julie Gregg, director of Market Insights and Competitive Intelligence at Toast, reveals four strategies that…

How this leading chicken chain is leveraging the fusion between QSR and fast casual

by Fast Casual

Navigating the rapidly blurred lines of fast casual and quick service, Slim Chickens stands out with the winning formula. In a dining landscape heavily shaped…

How planet, personal health driving restaurant choices in 2024

by Stephanie Lind — Founder, Elohi Strategic Advisors

Stephanie Lind, founder of Elohi Strategic Advisors, reveals how consumer concerns over personal health and food waste should impact fast casual brands' menu…

Menu expert reveals top 2024 restaurant trends

by Suzy Badaracco — President, Culinary Tides Inc

Snacking is on the rise for two reasons — cautious behavior and stress — according to trend expert Suzy Badaracco, who predicts consumers' favorite flavors…

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…

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…

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