5 restaurant innovations needed now more than ever

by Aric Nissen — Chief Marketing Officer, Restaurant Technologies

The future of the restaurant business is already here. Emerging technologies such as robotic automation, blockchain, artificial intelligence, virtual kitchens…

Plant-based meat options: Why it's a big deal to customers

by Jana Zschieschang — CMO, RMS

Since COVID, one in five consumers reported making healthier eating choices, according to the International Food Information Council, and it appears swapping…

Swap out the lights to keep them on

by Nancy Shenker

Multi-location restaurants have had to make significant changes to their operations this year to survive the COVID-19 pandemic. Safety precautions, staffing…

Is your brand WILD-worthy?

by Cherryh Cansler — Editor, FastCasual.com

FastCasual has teamed up with Messner Reeves to create a certification program - Women In the Lead - recognizing restaurant brands that strive to include women…

A shout out to all the fast casuals helping us eat our election feelings

by Cherryh Cansler — Editor, FastCasual.com

To call the presidential election polarizing would be the understatement of the year, but most Americans — regardless of political party affiliation — will…

Why body cameras are essential for essential workers

With reports of interference, aggression and even violence against essential workers increasing, and the all too real risk of contamination through human…

5 ways smart technology can keep your food supply safe

by Matthew Margetts

Smart technologies can help your business retain high-quality food standards without exhaustive manual intervention.

3 things to know about FDA’s proposed Food Traceability Rule

While it is limited to the foods at the highest risk for foodborne illness outbreaks, the rule outlines potentially revolutionary changes that could finally…

2020 Fast Casual State of the Industry now available

by Cherryh Cansler — Editor, FastCasual.com

This year’s Fast Casual State of the Industry report reveals how nearly 200 fast casuals are coping with the pandemic, and also polls them on the usual…

Restaurants adapt to short, long-term impact of COVID-19

by Fast Casual

The short-term impacts of COVID-19 have been tremendous on restaurant customer behavior. Luckily, restaurants have adopted many tactics to handle both the…

Conquering catering with Dickey's CEO

Since launching Big Yellow Box, a self-contained catering option for smaller groups of up to 12, the catering option has seen an average weekly increase in…

Cheba Hut bracing for winter during the pandemic

Cheba Hut’s Chief Relationship Officer Seth Larsen shares insight on how his brand has amended its restaurants to prolong outdoor dining as well as the ways…

Dining during the pandemic: 4 Do's and don'ts for restaurant operators

by Dirk Izzo

Restaurants are well-accustomed to following strict public health guidelines from all forms of government, local to federal. Health inspections and regulatory…

Leave your concrete bunker: 3 things every restaurant should do NOW

Matt Harding, SVP of Culinary and Menu Innovation at Piada Italian Street Food, offers three lessons to help restaurant leaders make it through these…

Chef: 'Pasta can be a fast food'

Cosmo Magliozzi, the founder of Pasta 78, a fast casual pasta concept in Arizona, reveals how his brand can churn out fresh pasta in 4 minutes.

How Urban Plates negotiated for more outdoor space

John Zagara, the co-founder of Urban Plates, reveals how he secured more space from his landlords to expand patios at 10 of his locations amid COVID-19.

Fast Casual Top 100 brands share these 3 traits

by Cherryh Cansler — Editor, FastCasual.com

For the past 14 years, FastCasual has recognized the industry's leading brands in its annual Fast Casual Top 100 Movers & Shakers report. Sweetgreen, a…

Chef gives 4 reasons to get on board with seafood

By Chef John Livera, consulting chef for Norwegian Seafood Council and president of Red Barn Kitchen in the Decatur Municipal Airport Seafood delivers on…

Why Dog Haus hearts virtual kitchens (and why you should, too)

Nearly 18 months ago, Dog Haus started developing virtual brands for an August 2020 launch, but COVID-19 forced an earlier debut. Dog Haus' Hagop Giragossian…

It's time for all-things pumpkin — again

by Cherryh Cansler — Editor, FastCasual.com

As the pandemic keeps us all in a constant state of upheaval, it's therapeutic to know that we can still count on a few things. I'm looking at you, pumpkin…