How Naf Naf CEO streamlined restaurant operations

Greg Willman, chairman & CEO of Naf Naf Grill, reveals four strategies for running more efficient restaurants.

Subway, Jason's Deli, Big Chicken headlining The Restaurant Catering Workshop

by Cherryh Cansler — Publisher, FastCasual.com

Before a brand can deploy a catering-order management system and supporting technologies, it must align its business framework, business logic, workflow and…

Angry Chickz VP reveals 4 steps to running a successful franchise

Mike LaRue, VP of Franchise Development at Angry Chickz, discusses the importance of developing a clear mission and a 100-year plan.

Smart technology helping restaurants cut food costs, waste

by Lindsay Petrovic — Corporate Vice President, Product Management, NCR Voyix

To stay afloat amid rising prices of food and labor, restaurants must use inventory management systems, handhelds, loyalty programs, menu auditing, QR codes…

Can tech address food safety?

by Bradley Cooper — Editor, Connect Media

Tech is changing the game for food safety.

Original ChopShop CEO: Why 'Feel Good' goes beyond the menu

by Meredith Otte — Account Supervisor, Champion Management

CEO Jason Morgan details how he retains general managers and team members.

Restaurant marketing: 6 ways to win media attention

by Kate Finley — Founder, President, Belle Communication

Earnings reports will always stand out, but even grand openings are no longer a coverage guarantee. When announcements are few and far between or stories fall…

To-go packaging revolution: 5 must-haves for the modern eater

by Tomia Smith — Vice President, National Account Sales, Sabert Corporation

Sales of prepared foods and ready-to-eat meals have surged, forcing operators to adapt their packaging solutions to meet the needs of on-the-go consumers.

How Pollo Campero's focus on 'REIR' translates to lower turnover

Pollo Campero Chief Operating Officer and Managing Director LJ Rodas explains why its employee turnover rate is 40% lower than the industry standard.

Understanding FSMA Rule 204: crucial for restaurants, fast-food operators

by Jeff Cowan — Senior Director, Community Engagement, GS1 US

The Food Safety Modernization Act (FSMA) is a pivotal regulation set forth by the U.S. Food and Drug Administration (U.S. FDA) to enhance traceability in the…

3 ways fast casuals can boost check spend with 'crossover cocktails'

Fast casual is the ideal segment to capitalize on the trend of combining wine, beer or spirits, according to Zach Poelma, SVP of Supplier Strategy & Insights…

What franchises should know about expiring estate, gift-tax exemptions

Nina M. Daigle, tax partner in Aprio’s restaurant, franchise and hospitality segment, reveals how franchises may leverage the current exemption amount before…

Why your online ordering system is not a catering strategy

by Terry Matthews — Managing Partner, Off Premises Growth Academy

Catering expert Erle Dardick reveals how restaurants can create an off-premises and catering foundation built for growth.

How integrated tech solutions boost customer experience

by mark calvillo, Mark Calvillo — Senior Vice President of Product, Restaurant365

Mark Calvillo, SVP of product at Restaurant365, explains why a centralized platform closely tied to the POS is a strategic asset, transforming back-office…

FastCasual seeking nominations for 2024 Perfect Pitch

by Cherryh Cansler — Publisher, FastCasual.com

Nominations close June 30.

3 ways restaurateurs can combat inflation

by Blas Escarcega — VP of Franchise Development, Pollo Campero

Erik Hermann of CapitalSpring, a private equity firm that has invested over $2.7 billion in 70 restaurant concepts, discusses how restaurant operators can…

How AI, data revolutionizing restaurants in 2024

by Daniel Hawes — Vice President of Product Design, Givex

From front-of-house innovations that enrich the customer experience to back-of-house efficiencies that streamline operations, technological advancements are…

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

by Cherryh Cansler — Publisher, 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…