TaKorean CEO shares why employees stick around

Mike Lenard, founder and CEO of TaKorean, said the wages he saves by having highly capable people, as well as low turnover, create a model for ongoing…

3 ways to enhance your catering offering

Bob Andersen, president of The Great Greek Mediterranean Grill, reveals how one of his units has increased sales by 30% since last year.

Teriyaki Madness CEO reveals 4 secrets to fueling franchise growth

With over 30 years of experience as a franchisee, franchisor, franchise investor and franchise supplier, Michael Haith has a unique perspective on what it…

Salata's top-performing franchisee reveals 4 go-to management strategies

Before opening her first Salata Salad Kitchen location in 2013 in Texas, Tina MacInnes had no prior restaurant experience. Ten years later, she owns three…

#QSRNext starring Taco Bell, Focus Brands, Popeyes, CKE execs

by Cherryh Cansler — Editor, FastCasual.com

QSRWeb's virtual talk show, #QSRNext, takes place Nov. 9 and will feature insight and advice from several successful industry leaders.

Introducing the 2022 Fast Casual Perfect Pitchers

by Cherryh Cansler — Editor, FastCasual.com

Following a global contest, five concepts will compete in The Perfect Pitch at the annual Fast Casual Executive Summit. Here's a sneak peek of the presenters.

Eatzi's CEO reveals 3 must-have menu strategies

Adam Romo, CEO of Eatzi’s Market & Bakery, a six-unit chain based in Dallas, ​​​​​​​reveals how to provide a variety of high-quality cuisine at a fair price.

Why Sweet Chick traded casual dining for fast casual model

Sweet Chick founder John Seymour explains what he learned when transforming his casual dining model to a fast casual experience.

3 ways technology can help solve labor shortages

Caroline Price of Toast reveals how operators can use technology to help cover labor shortages.

Fast Casual Hall of Fame inductees include Fazoli's, Panera Bread, Native Brand leaders

Fazoli's former CEO Carl Howard, Native Foods CEO Carin Stutz and Blaine Hurst, former Panera Bread CEO, make up the inaugural class of the Fast Casual Hall of…

Nominations open for FastCasual's 20 'Brands to Watch'

by Cherryh Cansler — Editor, FastCasual.com

FastCasual's annual "20 Brands To Watch" focuses on 20 brands that are setting trends. Nominations close Aug. 22.

5 ways to drive customer retention in a post-pandemic world

by Katie Fairchild

Once you have conquered getting the customer through the front door, you must convert them into regulars. Restaurant365's Katie Fairchild explains how.

Why 1 French chef created custom to-go boxes

Gregoire Jacquet, the owner of the fine fast casual franchise Grégoire, explains why he created an octagon-style to-go container.

Exploring AI? Learn from Chipotle, Jason's Deli, Yum Brands

by Cherryh Cansler — Editor, FastCasual.com

Execs from Chipotle, Jason's Deli and Ampex Brands will share their journeys into the world of AI at this year's Fast Casual Executive Summit, being held Oct.

Using digital tools to fight rising food, gas costs

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

Aman Narang, president and co-founder of Toast, reveals how data-powered technology can help restaurants fight inflation and higher gas prices.

Oath Pizza exec: '4 ways to protect your supply chain'

Oath Pizza Director of Supply Chain Pam McMorrow reveals how restaurants can mitigate the worst effects of inflation, product shortages and COVID-19.

Loyalty is key to keeping customers happy in the face of rising prices

by Zach Goldstein — CEO and Founder, Thanx

Restaurants should rely on sophisticated loyalty programs to offer non-discount rewards that entice with exclusivity and access, according to Thanx CEO Zach…

How breakfast-focused fast casuals can increase sales by double digits

Robert Maynard, CEO of Famous Toastery, explains how the brand achieved 30% year-over-year growth.

10 ways to improve restaurant employee retention

Greg Staley, CEO of SynergySuite, reveals 10 things restaurant leaders can do to keep employees happy enough to stay.

5 ways to help your seasonal restaurant thrive

Stu Snyder, co-owner of Beal's Lobster Pier in Southwest Harbor, Maine, reveals what he did to keep his 90-year-old brand afloat during off-peak and…