How to thrive as a female chef in male-dominated industry

Mary Lou Davis, Chef de Cuisine of Whiskey Cake in San Antonio and contestant on season 19 of "Hell's Kitchen," reveals three pieces of advice to help female…

How COVID-19 forced The Halal Guys to change marketing tactics

Ahmed Abouelenein, CEO of The Halal Guys, discusses how the New York-based chain's marketing tactics differ from pre-pandemic days.

From bakesales to big sales: The Cupcake Collection founder shares path to success

Mignon Francois, the founder of The Cupcake Collection, reveals how she went from baking and selling cupcakes out of her home to opening storefronts in…

Billion dollar dreams: Olo’s IPO could be valued at $3B

by Dmytro Spilka — CEO, Solvid

Restaurant software company, Olo, plans to raise as much as $306 million in an IPO. The New York-based business is pitching the offering to investors as the…

How to create the perfect LTO for your brand

Jim Hytner, corporate executive chef at Flame Broiler, discusses why the company didn't launch a spicy chicken sandwich during the "Chicken Wars." Instead, he…

Did Uber Eats' Super Bowl ad miss the mark?

by Vanessa Montalbano

When Willy Solis, an Uber Eats driver from Denton, Texas, saw the company's $5.5 million commercial on Super Bowl night, he thought it was "kind of disgusting."

How Famous Dave's fueled growth during pandemic

Famous Dave's Chief Operating Officer Al Hank discusses why the nearly 130-unit chain has been focusing on off-premise service since 2017 and how that strategy…

Hopdoddy CEO: 'Why we're keeping 3 operational changes from 2020'

Jeff Chandler, CEO of Hopdoddy Burger Bar in Austin, explains how the company not only shifted its strategy to navigate the pandemic but why its business model…

Cooking plant-based cuisine the right way

Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and…

Why Beef 'O' Brady's franchisee moved during pandemic

Warren Frye, a multi-unit franchisee of the family friendly sports pub Beef 'O' Brady's, weighs in on how restaurant owners can take advantage of affordable…

Now accepting entries for 2021 ICXA Elevate Awards

by David Drain

The ICX Association Elevate Awards honor projects and companies for their innovative use of technology to enhance the customer experience. Any CX technology…

Why smaller menus lead to bigger game-day profits

by Graham Campbell

Givex COO Graham Campbell provides insight to help restaurant owners streamline their menus and maximize their share of game-day sales.

Surviving as a Black foodpreneur in a changing economy

Damien Pierre, owner, Damis Famous Foods, describes how he implemented a delivery service through on demand apps and published cookbooks to get through the…

McAlister’s president: 'We are winning with digital'

When dining rooms closed down at the onset of COVID-19, lines became too long at McAlister's Deli. President Joe Guith reveals what he did to fix the issue.

&Pizza CEO: 'Now is the right time for hourly wage increase'

&Pizza CEO Michael Lastoria, who disagrees with the National Restaurant Association's stance against raising the federal minimum wage to $15 an hour, said…

Aloha Poke reimagining the brick-and-mortar concept

Chris Birkinshaw, CEO, Aloha Poke Co., discusses why brands should consider an order-and-pay-first model.

How Teriyaki Madness ducked and weaved past COVID-19

CEO Michael Haith explains how an adaptable spirit helped it make 2020 its most successful year ever.

4 ways to prepare for predicted springtime traffic increases

by Corey Chao

There's no denying that 2020 was the year that restaurants had to continuously adapt and evolve due to the pandemic, from dine-in shutdowns and delivery and…

Goodcents CEO reveals 2021 mandate: 'Make it safer, make it easier'

The 70-unit company based in Kansas City has rolled out the Certified Clean Program, which requires an upfront investment of $1,500-$2,000 per location.

Noodles & Co chef's go-to: Innovation with a pinch of tradition

Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.