Revenge dining: What's loyalty got to do with it?

by David Werner — Vice President of Product Marketing, HungerRush

Dave Werner, VP of Product Marketing at HungerRush, describes how restaurants can capitalize on revenge dining by investing in personalized customer engagement.

Dissecting the numbers behind Cava's IPO

by Ezra Carmel — Content Writer, Placer.ai

Ezra Carmel dives into the location analytics behind Cava's growth in a turbulent economic climate.

Ready to scale your restaurant? Ask these 3 questions first

Uday Ahuja, chief investment officer of RSE, whose portfolio includes, Bluestone Lane, Magnolia Bakery, Fuku, Momofuku Orchard, Milk Bar and Drone Racing…

Kelly’s Roast Beef CEO learns 4 lessons from rebranding

Neil Newcomb, CEO of Kelly’s Roast Beef Franchising, offers insight into successfully rebranding a restaurant company.

Voice AI delivers more efficient, scalable restaurant operations

As restaurants struggle with labor gaps and operational hurdles created by a shortened staff with increased responsibilities, voice AI solutions can help…

How Bb.q Chicken maintains consistency amid rapid expansion

Joseph Kim, U.S. CEO of Bb.q Chicken, reveals how he's growing the 2,000-unit South Korean chain in America.

Scooter's Coffee exec: 3 ways to inspire your customers to spend more

Upselling. It's a way to increase your sales without increasing the number of customers you serve. But for a lot of consumers, it's a dirty word that often…

Rush Bowls founder reveals 3 ways for fast casuals to stay competitive

The state of the fast casual market is continually evolving, as it caters to customer preferences, food trends and innovative ingredients year-over-year. It's…

Cracking down on the 9th major allergen: sesame

by Betsy Craig — pres, menutrinfo.com

It has been interesting to see how brands and manufacturers are handling the ninth major allergen — sesame.

3 low-cost technologies that will increase restaurant profits

by By Zayn King-Dollie, Product Officer, Ordrslip, Zayn King- Dollie — Product Officer, Ordrslip

As restaurant operators enter 2023, most are still grappling with the delicate balance of costs versus revenue. According to research from the National…

LG Business Solutions delights QSRs with LG CLOi ServeBot

One autonomous serving robot is delivering support and smiles to restaurant owners, staff, and hungry guests. Named one of Time's Best Inventions of 2022, LG…

ICXA announces 2023 Elevate Awards

by Alicia Lavay — Executive Director, ICX Association

Alicia Lavay is Executive Director at the ICX Association. Image provided. "Sometimes when I consider what tremendous consequences come from little…

How Great Greek Mediterranean Grill used technology to upgrade ordering experience

Bob Andersen, president of Great Greek Mediterranean Grill, discusses how the brand's tech integration has taken the customer journey to a new level.

5 ways tech can improve restaurant employee retention

by Mo Chaar

Amid ongoing labor shortages in the restaurant industry, business owners need to appeal to the needs of employees by streamlining back-of-house operations…

D’Angelo CXO reveals 3 ways to refresh legacy brands

Deena McKinley, chief experience officer of D’Angelo Grilled Sandwiches, shares how the 56-year-old brand has innovated for the future while staying true to…

9 ways to combat increasing food costs

John Moody, co-founder and chief strategist of Restaurant365 , reveals how to fight to rising costs of inflation and supply chain issues.

4 leadership tips from Donatos CEO

Tom Krouse, CEO of Donatos, shares leadership advice to inspire young entrepreneurs.

Paris Baguette CDO shares 3 secrets to real estate, construction

Mark Mele, CDO of Paris Baguette, discusses how the international bakery franchise prioritizes convenient locations with high visibility when looking for cafe…

Beyond the discount: 6 ways to evolve customer loyalty

Loyalty programs have become more intuitive and smarter that ever. Here are six ways brands can optimize their current loyalty initiatives.

March madness: How restaurants can turn home court advantage into a sales slam dunk

by Aman Narang — Co-founder, COO, President, Director, Toast

Restaurants should have a strategy and the right tools in place to take advantage of March Madness revenue opportunities