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?

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…

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.

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.

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.

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…

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.

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…

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 &…

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…

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…

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…