Blogs
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…
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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…
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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…
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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.
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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.
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By the numbers: Advice for new restaurateurs
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…
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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…
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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…
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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.
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3 holistic solutions helping restaurants heal
Francois Wolf, CMO of HungerRush, discusses how holistic technology solutions can help heal brands.
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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.
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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…
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How to find out if your restaurant is eligible for tax refunds
Andre Shevchuck, of BPM's Research and Development Tax Credit Consulting practice, breaks down the eligibility requirements of the CARES Act.
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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…
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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…
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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…
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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…
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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.
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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…
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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…
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