Why Jamba's future is digital

Jamba President Geoff Henry reveals the strategy behind the chain's double-digit jump in digital sales.

5 ingredients every chef should use in vegetarian recipes

Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, reveals five things all vegetarian meals should have.

Freddy's COO: 'You can go your own way'

Scott Redler, co-founder and COO of Freddy’s Frozen Custard & Steakburgers, reveals that although the chain has never strayed from the "Freddy's Way," it has…

Sesame gets a seat at the food allergy table

by Betsy Craig — pres, menutrinfo.com

Restaurants must call attention to menu items containing sesame.

How this single dish fueled growth at Rooster & Rice

Tommy Charoen, executive chef and co-founder of the chicken and rice-focused Thai concept Rooster & Rice, shares how his simple menu became a Bay-area…

Restaurants can serve more diners with pay-at-the-table tech

by Dirk Izzo

As the country goes into recovery mode from the pandemic, options like QR codes can help lure safety-conscious consumers back inside to dine indoors. Dirk…

Fast casuals embrace 'Earth Day' with traffic-increasing deals

by Cherryh Cansler — Editor, FastCasual.com

Whether it's creating menu items with lower-carbon footprints or making donations to save marine wildlife, a variety of restaurant execs are doing what they…

What's right and wrong with curbside at Panera, The Habit Burger?

by Jessie Chen — Marketing, Radar

Radar and FastCasual, which assessed nine restaurant chains' curbside experiences, reveal how Panera Bread and The Habit Burger fared.

Shake Shack's Rosati on thinking big, acting local

Mark Rosati, culinary director of Shake Shack, discusses why the brand collaborates with other well-known chefs despite having its own cult following.

By the numbers: Advice for new restaurateurs

by Marlo Fogelman

Marlo Fogelman, an attorney and founder and CEO of Marlo Marketing, shares her thoughts on where the restaurant industry is now, and what new restaurateurs…

Modern Market building 'fast casual of the future'

Rob McColgan, CEO and co-founder of Modern Market Eatery, discusses how his finance experience combined with Co-founder Anthony Pigliacampo's engineering…

QSRs' new Holy Grail: 1st-party data

by Dennis Becker — Ceo, Mobivity

Changes are afoot on the fast food marketing landscape in both traditional media and -- starting in 2022 -- on the digital playing field. The question is, has…

Saladworks pivots menu as definition of 'healthy eating' evolves

Executive Chef Katie Cavuto explains how she ensures that delicious and nutritious food co-exist at Saladworks.

3 holistic solutions helping restaurants heal

by Francois Wolf

Francois Wolf, CMO of HungerRush, discusses how holistic technology solutions can help heal brands.

5 dining trends left behind by COVID-19

by Matt Drewes — SVP, Group Head - Restaurant, Cardlytics

Matt Drewes, SVP/ group head of Restaurant at ‎Cardlytics, predicts how the dining habits adopted by consumers during COVID-19 will change post-pandemic.

How 2 chefs kept 5 concepts alive during COVID-19

Martin Murch and John McLean, founders and chefs of Good Eats Group, which owns five restaurant concepts in Chicago, share how they transformed the menus and…

How to find out if your restaurant is eligible for tax refunds

by Andre Shevchuck

Andre Shevchuck, of BPM's Research and Development Tax Credit Consulting practice, breaks down the eligibility requirements of the CARES Act.

Tropical Smoothie Cafe CEO: 'Survival =TRUST '

Charles Watson reveals how the brand's decisions to suspend royalties and rent as well as in helping franchisees secure more than $29 million in PPP funds…

Can you use American Rescue Plan Act to save your restaurant?

On March 11, President Joe Biden signed into law the American Rescue Plan Act of 2021, a $1.9 trillion stimulus bill that includes $28.6 billion for a…

How to make contactless technology part of your restaurant’s 'new normal'

by Natalie Montalvo — Content Marketing Specialist, National Restaurant Association

Throughout the pandemic, restaurants have raced to find ways to make their restaurants as contactless as possible. But is contactless technology going to be…