Blogs
7 must-haves for your restaurant marketing playbook during Super Bowl
by Tony Smith — CEO & Co-founder, Restaurant365
Ahead of the big game, get your team ready to perform like champions despite the obstacles created by the pandemic.
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Sonny's BBQ CEO reveals how to connect with customers
Sonny's BBQ CEO Jamie Yarmuth outlines current restaurant trends and how to emphasize catering to the consumer who values connection.
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6 in-mail restaurant marketing mistakes to avoid
by Wayne Wilson — President of Sales, Inside the Box Marketing, Inc.
Marketing pro shares the biggest mistakes he's seen over the years when it comes to promoting your restaurant in good old-fashioned mailboxes.
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Is it time to automate the franchisee process?
by Cherryh Cansler — Editor, FastCasual.com
Little Caesars, Qdoba, Juice It Up and Topper's Craft VIPs will reveal how they have automated the franchisee process.
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The rise of the subscription revolution
by Brittany Maroney — Sr Product Marketing Manager, Punchh
Subscription commerce sales climbed 41% in 2020 and have hit $28 billion. Is it time for your brand to embrace the model?
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4 ways to prevent ad cannibalization
by Patrick Pleiss — Co-Founder, Hyperlocology
One of the biggest marketing challenges consistently shared by restaurant franchise brand teams is the potential for ad cannibalization between national and…
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Slim Chickens, Blaze Pizza among CEOs keynoting RFIS 2022
by Cherryh Cansler — Editor, FastCasual.com
The word "chaotic" may sum up the past year for the restaurant industry, but the most successful leaders have leaned into the chaos, creating a path forward.
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Pita Mediterranean CEO shares 5 ways to streamline operations
Founder and CEO of PITA Mediterranean Street Food Nour Rabai shares the five upgrades and processes he's adopted to help his employees become more efficient.
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4 tips to navigate supply chain challenges
by Matt Drewes — SVP, Group Head - Restaurant, Cardlytics
Matt Drewes, SVP, Group Head at Restaurant at Cardlytics, reveals four ways restaurant operators can stay ahead of supply chain issues.
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Restaurant owner outlines plan to 'fix the RRF grants'
John Pepper, CEO of Boloco, wonders why one of his stores received $275,000 in grants, while the units that needed the funding more were left with nothing. He…
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Island Fin Poke CEO: 'Company culture is backbone of success'
Mark Setterington, CEO and Co-Founder of Island Fin Poké, discusses the importance of Ohana, which is Hawaiian for family.
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How AI will save the restaurant industry
by Paul Rubin — Chief Strategy Officer, PAR Technology
You know restaurant technology is becoming a very big deal when it goes viral on TikTok. In November, a user of the popular video-sharing social network…
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Nominations now open for 2022 Top 100 Movers & Shakers
by Cherryh Cansler — Editor, FastCasual.com
January is a time for goal setting and self-reflection, but it's also the first step in a long process of building our annual Fast Casual Top 100 Movers &…
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4 questions to ask when positioning your restaurant brand
by Saskia Ketz
Restaurant entrepreneurs need more than just a great menu and a good team. They must be fantastic marketers as well. While many people have some idea of where…
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3 ways to accelerate guest loyalty
by Matthew Lukosavich — Strategy Director - Restaurant, Vericast
It's critical that restaurants leverage an always-on, omnichannel approach that ensures their messaging is front and center during the customer decision-making…
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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.
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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…
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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."
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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
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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.
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