Lunchtime diners reveal what inspires them to order takeout, delivery

by Penni Tsavaris — Brand Communications Manager, Tork, an Essity brand

A research study uncovers what customers consider before choosing a lunch destination.

3 ways to bring coastal vibes to your menu

Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, says…

Why your brand must embrace 'Zero Trust Security'

by Jason Graf — VP of product management, Netsurion

The latest network security imperative for brands that operate distributed company stores is Zero Trust, with the assumption, "Never trust. Always verify."

How Smashburger president remains 'pandemic positive'

Carl Bachmann, president at Smashburger, discusses how the brand's commitment to culinary innovation has contributed to continued double-digit sales growth

Ready to respond: Inside 1 Marine’s journey from the barracks to barbecue

by Dan Hyman

In honor of Veteran's Day, Brandon Lowery shares how his military background helps him run 27 stores for Sonny's BBQ.

Customers not so keen on tech?

by Jana Zschieschang — CMO, RMS

To help operators decide in what to invest their resources, Revenue Management Solutions polled diners about their changing work habits, technology and current…

What to ask vendors when it comes to restaurant data technology

Restaurant technology is more complicated than ever, with restaurant operators having to decide on tech from cloud-based storage options to integrated POS…

Why Hopdoddy is embracing boomerangers to solve labor shortages

Kelly McCutcheon, VP of People for Hopdoddy Burger Bar,

Has the point of sale become analog in the digitized restaurant industry?

by Chris Lybeer — Chief Strategy Officer, Revel Systems

POS systems are no longer all that is needed to complete a transaction. Chris Lybeer, chief strategy officer for Revel Systems, explains how restaurants must…

Checkers & Rally's, Focus Brands execs talk tech at 1-day QSR event

Jason Carrigan, vice president of marketing and digital technology at Focus Brands and Minh Le, chief Information officer at Checkers & Rally’s, will discuss…

Collaboration, innovation focus of Fast Casual Executive Summit

by Breck Hapner — Director of Marketing, Chepri

Well, it came, and actually happened, with many great sighs of relief. Restaurant leaders were finally able to get together to collaborate and innovate…

4 ways loyalty can drive nontraditional growth strategies

by Brittany Maroney — Sr Product Marketing Manager, Punchh

Major brands are looking at nontraditional formats like airports, grocery and campuses, requiring marketers to re-evaluate their existing campaign strategy.

What QSRs need to know about ultrafast electric vehicle charging

by Arcady Sosinov

Three chief benefits QSRs should be aware of if they decide to adopt electric vehicle charging are: ease and cost of deployment; revenue opportunities and…

McDonald's exec to talk about diversity, inclusion at 1-day QSR event

Ariane Panter, senior director of global diversity, equity and inclusion strategy and corporate function support at McDonald’s, will discuss diversity…

How to focus on lower-calorie without sacrificing taste, quality

by Christopher Hansen

Driven by cost and calories, many restaurants are looking for healthier and more nutritious options to entice repeat business. Christopher Hansen, assistant…

7 steps to building food safety culture from scratch

by Doug Sutton — President, Steritech

For multi-location restaurants, building a culture of food safety is a crucial step toward consistently high standards across each location. Restaurant owners…

Chick N Max wins Perfect Pitch

by Cherryh Cansler — Editor, FastCasual.com

The Perfect Pitch, which tasks five up-and-coming entrepreneurs with pitching their concepts to Summit attendees and an advisory panel in hopes of securing…

7 ways Smoothie King president prevents labor shortages

Dan Harmon, who has been president and COO of Smoothie King since 2017, reveals the seven ways he and his team retain employees.

Are digital menu boards right for your business?

by Elizabeth Riggio

In the past few years, digital menus have become more popular in restaurants and other businesses for their ease of use and dynamic nature.

How franchisees can benefit from limited-item menus

by Nick Binnings — AC, Franchise Elevator PR

A limited menu allows a brand to create signature items that makes it stand out in a crowded field. Nick Binnings, director of brand development for Southern…